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+31 (0)6-81255054 | info@startercultures.eu
+31 (0)6-81255054 | info@startercultures.eu

Bactoferm mold 600 – for sausages and charcuterie

19,99

In stock

(1 customer review)

The original! Penicillium nalgiovense for an authentic white mold layer on your sausage or other charcuterie.

In stock

SKU: 104 Category:

Frequently bought together with...

+ + Slow starter culture Bactoferm T-SPX for dried sausages
Price for all three: 36,97 33,27 Save 3,70

Description

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.

Why use mold for your sausages and charcuterie?

A mold is a great addition for an authentic look, aroma and taste. But, a mold also helps with the ripening process of sausages. First, it prevents rancidity (i.e. oxidation) of fat and increases the pH by producing ammonia. You want a sausage to be acidic in the beginning to prevent spoilage, but when the sausage is well-dried, that acidic environment is no longer that necessary. A well-ripened and moldy salami therefore tastes remarkably mild. Furthermore, molds ensure a slower and more uniform drying, which means that you run much less risk of case hardening. Finally, unwanted molds do not stand a chance due to the force majeure of P. nalgiovense.

Contents

  • 1 bag is enough for 2000 kg of sausages! In most cases as a home sausage maker you do not need more than the smallest pinch
  • Store in freezer
  • Shelf life: at -18 at least 18 months. At +5 ° C at least 6 weeks.
  • Close the bag airtight, or vacuum seal after use.

Instructions

  • 1 bag of 25 grams is enough for about 2000 kg (!) of sausages.
  • Dilute the desired amount of mold starter 50-fold (for example 0.5 grams mold in 25 ml tap water; about 20 ° C). If your scale is not precise enough : a little too much mold is no problem at all.
  • Dissolve and allow to rest for about 2 hours at room temperature.
  • Then dilute again 10-fold. So the 25 ml becomes 250 ml.
  • Spray or dip after stuffing the sausage or after the fermentation step.
  • Only use natural casings.
  • Once diluted it has a limited shelf life, use preferably on the day itself

Recommended reading on making your own dry cured sausages and charcuterie

 

Additional information

Weight 0.08 kg

1 review for Bactoferm mold 600 – for sausages and charcuterie

  1. Gareth Baty (verified owner)

    Verified reviewVerified review - view originalExternal link

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