Crown capper Captain MORGAN Ø26mm
Tap for decorative glass jar 5,7L and decorative glass jar 7,6L...
Tap for decorative glass barrel 450ml and decorative glass barrel...
Cheese herbal mix Habanero 14g Habanero - a spicy species of pepper, taking up one of the highest places in Scoville scale of pungency. It guarantees strong culinary sensations and is absolutely essential in all gastronomic adventurers' menu. Ingredients for 1 kg of cheese:- 0.5 cheese herbal mix pack- 1 g of rennet- 2-3 g of calcium chloride- 10 L of...
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 (yellow)
Siera kultura uz 500L (Roquefort, Donablue)
Siera kultūra priekš 250-300L (Brie, Camembert)
Siera šķidrums LACTOFERM 250 ml
Freeze dried culture of superior quality. Acidifies the milk needed to prepare cheese, soft curd cheese and butter. 1 litre ‘mother culture’ is enough for acidifying 100 litres of milk! This mother culture can easily be frozen in small portions (e.g. 10 ml) for later use.Straight inoculation of 100L milk