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Lallemand Meat Ripening, CXSP, 15g

  • 2020-12-10

$25.00

Application: fast acidification, color and flavor enhancement. Similar to Bactoferm F-RM-52

The CXSP is a mix of Staphylococcus Xylosus & Carnosus, Lactobacillus Plantarum & Sakei and of Pediocuccus Pentosaceus. This culture is known for delivering a beautiful red color and producing a Nordic-style flavor with moderate acid taste

When added to your process these freeze-dried cultures will acidify the meat mix in the first stage of the dry fermented sausage making. This will:

  • Improve the meat coagulation
  • Facilitate the water loss during drying
  • Control the environment by inhibiting the growth of undesirable mold flora and other contaminants.

The cultures will contribute to flavor formation as their lipolytic and proteolytic activities release flavor compounds.

>Dosage per Kg of meat: 0.15g / Kg

>Dextrose required per Kg of meat: 5 → 8g

>Fermentation Temperature:  20° → 28°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 achieved

Storage:  Freezer – 18 °C  (0 °F)

Quantity / Quantité Discount / Rabais Net Price / Prix Net
3 - 4 5% $23.75
5 - 9 10% $22.50
10 - 14 15% $21.25
15 20% $20.00

Additional information

Weight 1 kg

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