Noble mould culture for mouldy surfaces of raw sausage and raw ham.
Use
During the drying process, the culture effectively helps to avoid the appearance of dry
the occurrence of dry edges. Furthermore, the mould culture leads to a less acidic taste
ripening process, the mould culture leads to a less acidic taste profile by increasing the pH value.
pH value.
Dosage: 25 g / 10 l water
Directions for use
Mix one bag of freeze-dried culture into 1-2 litres of approx. 20 °C warm tap water and leave for 2 hours.
of tap water and leave to stand for 2 hours at room temperature. The
dilute the suspension in 10 litres of tap water and it is ready for use.
ready for use.
The mould is inoculated after the filling and acclimatisation process. This
by immersion, spraying or showering. The spore suspension should
stirred from time to time to prevent the spores from settling. The
suspension should only be used on the day of preparation (risk of yeast contamination).
yeast contamination).
Best before date: 26.12.2026.
Storage in freezer <-17°C
Note for interested parties from abroad:
Total shipping costs EU: 9,49 EUR please use the following link (add item to shopping cart): https://www.krahmers-shop.de/de/Wursten/Gewuerzzubereitungen--Gewuerzmischungen/zusatzbetrag-versandkosten-eu.html
Delivery by Warenpost international Premium incl. shipment tracking; a "delivery country change" is not possible or not necessary, we deliver to your EU country! Please state your EU country in the notes section
According to the manufacturer, transport over a total period of about 10 days at a temperature below 30°C is safe!
Please check before ordering whether the goods can be delivered to you within this period.
You expressly waive your right of cancellation when ordering because of the transport period without refrigeration!
Delivery without examples, without decoration!
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