Noble mold, Baktoferm 4 CL/AF

Baktoferm 4 CL/AF MOLD-600

Noble mold cultures for the surface treatment of air-dried raw sausage and also raw ham.

Noble mold culture for the surface treatment of air-dried sausages and raw hams

Description:

Advantages:

• Rapid acidification
• Typical naturally ripened flavor, pleasant aroma
• Perfectly adapted to the prevailing environment in the meat mixture
• Creating favorable growth conditions and suppressing unwanted microorganisms
• Good color development, characteristic aroma
• Important: Since smoke has a bactericidal effect, it prevents the growth of mold cultures. So it's either smoking or mold culture.
• For your information: Bactoferm 4 CL/AF is exactly the same as Bactoferm MOLD 600

Ingredients: Noble mold cultures (Penicillium nalgiovense) on glucose carrier substance

Freeze-dried starter cultures.

Dosage:

Dosage: 0.5g / 1kg Contents: 25g is sufficient for 50kg of sausage meat

Application:

• Dissolve the contents of one sachet in 1-2 liters of tap water (approx. 20 °C) and let it stand at room temperature for about 2 hours.
• Then dilute the suspension with 10 liters of water. Inoculation should take place immediately after the sausages have been filled and acclimatized, either by dipping or spraying.
• Stir the mold solution from time to time to prevent the spores from settling.
• The suspension should be processed on the day it is manufactured.

Storage:

Store at -18°C. A brief interruption in the cold chain for shipping will not affect the quality of the product.

If you only make 20kg of sausage once a year, for example, you can add the entire package to the sausage mixture. An overdose is not possible.

Shipment:

The product is shipped frozen via postal service; the starter culture should be refrozen as soon as possible upon receipt. However, a few days at room temperature will not have any negative effects.