Bactoferm(tm) T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smoked fermented sausages.
Each 25-gram packet of Bactoferm(tm) F-LC will do 220 pounds (100 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture. Use ¼ of a packet in any production under 50 pounds of meat.
Note: Cultures must be stored in freezer and has a shelf life of 14 days unrefrigerated and 6 months frozen.
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