Bactoferm T-SPX, 25g
- 2012-09-07
$43.50
Culture composition: Pediococcus pentosaceus and Staphylococcus xylosus.
Bactoferm® T-SPX is a culture for production of traditionally fermented sausages. The culture gives a mild acidification and provides a good flavor and color development.
***If not in stock, the SAX-01 culture from Lallemand offers Similar results. Our SKU# 640100-024
https://testek.ca/en/produit/lallemand-lalcult-sax01-15g/
>Dosage per Kg of meat: 0.13g / Kg (25g/200Kg)
>Dextrose required per Kg of meat: 5 → 15g
>Fermentation Temperature: 18° → 24°C for 2 → 3 days
>Fermentation required humidity: 90 → 95% RH
>Drying/curing procedure: Maintain a temperature of 12° to 16°C @ ±80% RH until 30% weight loss is achieve
