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.
Bitecl LS 25 is a fast starter culture for rapid acidification of North American or Northern European sausage types. Good 'clean' dry sausage taste, so that your added spices come out best. Excellent color formation and stability.
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