Calcium chloride 10g Calcium chloride should be added to milk to...
Burger Press - aluminum, diameter 12cm A kitchen utensil designed to...
Airtight jar with clip 0,2L Size: 11.2cm x 8.5cm x 8.8cm
Calcium chloride 10g Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium. Its application reduces casein and fat loss. 1g of is sufficient for 10L of milk
Red wax is used for coating of rennet ripening cheese. It protects the cheese from drying, dirt and microbes - primarily mold. In addition, coated cheese is simply beautiful! Instructions: Put the jar in boiling water for 20 minutes. and you're done! Apply with a brush or by immersing the cheese in melted wax. After waxing, leave the cheese until...
Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei. 1g of rennet is sufficient for 100l of milk
Chloride of calcium 33% LACTOFERM 100 ml Compensates for a shortage of calcium ions in the milk (during autumn milking and/or pasteurisation), this results in better curdling.Dosage: 5 to 6 ml/l milk.
Дрожжи для приготовления сыра LACTOFERM 25 мл
Saltpetre LACTOFERM 100 ml Ready-to-use solution of sodium nitrate. Special quality for cheese-making. Prevents formation of gas in the cheese (gas formed by coli)Dosage: 45 ml/100 l milk
Colouring agent cheese soluble H20 100ml
Wax for cheese 1kg (red)
Wax for cheese 1kg (yellow)
Siera kultūra priekš 250-300L (Brie, Camembert)
Siera kultura uz 500L (Roquefort, Donablue)
Siera šķidrums LACTOFERM 250 ml