Landig starter cultures
ArtNo.:
56302
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Description
The Landig starter cultures are used for raw sausage to support the maturing process, flavour, texture and shelf life of the sausage.
The starter cultures make it possible to preserve the meat and improve its flavour at the same time. Starter cultures are micro-organisms, usually lactic acid bacteria, which are used specifically for raw sausage production. They influence the maturing process and contribute to a safe and flavourful end product.
Faster ripening: Starter cultures accelerate the acidification process, enabling the desired consistency and flavour to be achieved more quickly.
Improved flavour: The lactic acid bacteria produce aromas that are responsible for the typical taste of raw sausage.
Increased safety: Starter cultures inhibit the growth of undesirable microorganisms, such as salmonella, and thus contribute to the shelf life of the raw sausage.
Suitable for: Natural maturing process or quick maturing process with GdL.
Content: 25g
Storage: dark, dry and cold -18°C
No added flavourings: Flavour enhancers, gluten, lactose, milk protein, artificial colourings, artificial preservatives
Without declarable allergens
Specifications
| Capacity: | 25g |
|---|---|
| Type: | Gewürzmischung |
| Brand: | Landig |
| Manufacturer address: | Landig + Lava GmbH & Co. KG; Mackstraße 90; 88348 Bad Saulgau; DE |
| Manufacturer website: | https://www.landig.com/ |
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