Ensures an unforgettable taste and aroma of grilled and smoked foods....
Thermo caps for wine bottles 32x40mm (with a tear-off top) 100pcs....
Thermo caps for wine bottles 31x65mm (with a tear-off top) 100pcs. (white)
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
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 kultūra priekš 250-300L (Brie, Camembert)
Siera kultura uz 500L (Roquefort, Donablue)
Siera šķidrums LACTOFERM 250 ml