Fromagex

The Bactoferm range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm LHP-DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.

The Bactoferm range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm MOLD-600 is a culture which produces a white/light grayish appearance on the surface of molded dried sausages, and a well pronounced mushroom flavor and aroma.

With high humidity and optimum temperature, the culture is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France).

The culture promotes a traditional white mold cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria.

During the drying process the culture is effective in preventing the emergence of dry rim. Furthermore, during maturation, the mold promotes an increase in pH and a less sourish flavor.

This product is developed for use in the production of animal based meat products.

The SafePro range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.

SafePro B-LC-48 is a freeze-dried food culture for cooked cured meat products. The culture has the ability to help control the growth of Listeria monocytogenes.

The culture is recommended for cold stored ready-to-eat meat products, especially for cooked and potentially sliced meat products which are packed under vacuum or modified atmosphere. The culture grows within a wide temperature range down to 4 C (39 F) and survives freezing. To reduce acidification, lactose is recommended.

The SafePro range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.

SafePro Flora Italia LC US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.

The culture is recommended for fast fermented sausages.It promotes a stable color and Mediterranean flavor development.The final pH may be regulated by adjusting the added amount of fermentable sugars.

The Bactoferm range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm HPS DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.

This Chr.Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.

The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).

The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.

This Chr. Hansen EASY-SET culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

This Chr. Hansen EASY-SET culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

This Chr. Hansen EASY-SET culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

This Chr. Hansen EASY-SET culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

Robust rack adapted to heavy loads

Plastic racks are light and sturdy, suitable for pressed cheese.

Our plastic aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.

The choice of rack height should be done according to the cheese size.

They stack legs on legs to create shelves where the cheeses can be placed.

This modular solution will optimize the space in the room allowing an even result and an easy manipulation.

It suits well for semi-hard to hard cheeses and blue cheeses.

Made in injected food-grade polypropylene, they are heavy duty and can be stack with a lot of weight on at more than 2 meters.

Robust rack adapted to heavy loads

Plastic racks are light and sturdy, suitable for pressed cheese.

Our plastic aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.

The choice of rack height should be done according to the cheese size.

They stack legs on legs to create shelves where the cheeses can be placed.

This modular solution will optimize the space in the room allowing an even result and an easy manipulation.

It suits well for semi-hard to hard cheeses and blue cheeses.

Made in injected food-grade polypropylene, they are heavy duty and can be stack with a lot of weight on at more than 2 meters.

Base legs suitable for mechanization.

Mats for covering racks

Covering racks with mats helps minimize the marking of delicate cheeses.

Made for the brushing and the ripening of cheeses

Mats for covering racks

Covering racks with mats helps minimize the marking of delicate cheeses.

Mats for covering racks

Covering racks with mats helps minimize the marking of delicate cheeses.

For a homogeneous rind development

The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.

Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.

Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.

The choice of rack size should be done according to the cheese size and type.

They stack legs on legs to create shelves where the cheeses can be placed.

This modular solution will optimize the space in the room allowing an even result and an easy manipulation.

It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.

Made in #304 SS.

Assembly of the wires on the frame by food-grade spot welding.

Transport trolleys for racks

For a homogeneous rind development

The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.

Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.

Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.

The choice of rack size should be done according to the cheese size and type.

They stack legs on legs to create shelves where the cheeses can be placed.

This modular solution will optimize the space in the room allowing an even result and an easy manipulation.

It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.

Made in #304 SS.

Assembly of the wires on the frame by food-grade spot welding.

Mats for covering racks

Covering racks with mats helps minimize the marking of delicate cheeses.