⭐⭐⭐⭐⭐ | Store rating 4.8!

Molds such as Bactoferm 600 that you need when making dry cured sausages such as chorizo, fuet, salami, pepperoni.

  • Out of stock
    The original! Penicillium nalgiovense for an authentic white mold layer on your sausage or other charcuterie. Bactoferm Mold 600 - Penicillium nalgiovense is the mold most commonly used for sausages.
  • Base koji for shoyu

    This koji type is mainly meant for shoyu (soy sauce) making, but in our experience also a good all-rounder. If you do not know which koji to start with, this is the one to go for. Now available in 2 sizes. For 5 kg or 360 l.


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