Fast cultures give a faster and stronger acidification. You use them mainly for North American sausage varieties, such as pepperoni, cervelat, kabanossi and American summer sausages. In addition, they can also be used for Northern European sausage varieties such as all German, Polish, Hungarian and Scandinavian sausages.
Starter culture for rapid acidification of North American or Northern European sausage type. Good 'clean' dry sausage taste, so that your added spices come out best. Excellent color formation and stability.
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