The Sausage Maker - Bactoferm T-SPX
소시지 메이커 - 박토펌 T-SPX
| 상품번호 | B01NALVURU |
| 상태 | New |
| 브랜드 | The Sausage Maker |
| 판매자 | Learn more about the seller |
| 출고국 | 미국 (US) |
아마존 판매가
$35.99
약 53,049원
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상품 특징
For slow/mild acidification. Perfect culture for southern European styles of salami
Use for products needing at least one month's time for drying and do not ferment with this product over 75°F
Optimal Fermenting conditions: 68°F at 85% relative humidity for 72 hours
Net Weight: 25g (per packet). Usage: 25g for 200kg (440 lbs.)
Instructions for making 10 lb. increments included
Use for products needing at least one month's time for drying and do not ferment with this product over 75°F
Optimal Fermenting conditions: 68°F at 85% relative humidity for 72 hours
Net Weight: 25g (per packet). Usage: 25g for 200kg (440 lbs.)
Instructions for making 10 lb. increments included
상품 설명
Due to the limited shelf life outside of a freezer, we cannot ship this item outside of North America. Place Bactoferm into the freezer immediately upon delivery. Commonly used for slow/mild acidification. Perfect salami culture for southern European styles of sausage. Enhances the aromatic flavor and appearance of fermented and/or dried sausage. Also assists in the breaking down of Nitrate into Nitrite for more efficient curing. If using T-SPX for traditional method of drying (without fermentation) this culture will not provide food safety through lowering pH level, so a longer drying period is encouraged. Use for products needing at least one month's time for drying. Net Weight: 25g (per packet) Usage: 25g for 200kg (440 lbs.) Instructions for making 10 lb. increments included. Freeze Dried Culture. Storage: In Freezer (<2°F) For Food Use Only. Not Intended for Medicinal Purposes. PEDIOCOCCUS PENTOSACEUS & STAPHYLOCOCCUS XYLOSUS