Fromagex
From cultures to packaging, including equipment, here is our range of products.
Stainless steel aging rack 630 x 510 mm, 51 wires, H120/100 mm
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.
Ripening mat square mesh 1 m x 1 m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
Plastic brining rack 725 x 485 mm, H175/155 mm
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.
Stand on wheels for 170 L and 220 L coagulation vat
Coagulation vat 220 L
Large volume semicircular container.
Extremely durable.
High resistance to chemical products.
Compatible with stand on wheels.
Hemispherical vat 75 L
Large volume hemispheric container.
Extremely durable.
Resistance to chemical products.
Tough and very strong.
Coagulation vat 170 L
Large volume semicircular container.
Extremely durable.
High resistance to chemical products.
Compatible with stand on wheels.
Vega Boost LH Frozen 250 u
The culture is designed to be used as an adjunct, in combination with a Vega starter or probiotic culture, in production ofthe fermented plant-based alternatives.
Vega Boost LH has been carefully selected for its potential to improve acidification time, and has effect on taste and flavor.
The effect is base dependent and cannot be generalized.
The culturecan be used as a single adjunct culture, or combined with other Vega Boost cultures.
Vega Mild Frozen 500 u
Thermophilic lactic acid culture.
This culture has been produced without the use of dairy derived ingredients in any part of the production steps.
The culture is manufactured in an environment where dairy ingredients are handled.
The culture is used in the production of yoghurt products such as drinking or stirred, made from dairy alternatives.
Vega Nu-trish BB-12 (DA) Frozen 500 g (Box of 10 pouches)
Thermophilic lactic acid culture.
The culture is a defined single strain with a long history of safe use.
Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin.
BB-12 is a registred trademark of Chr.Hansen.
This culture has been produced without the use of dairy derived ingredients in any part of the production steps.
The culture is manufactured in an environment where dairy ingredients are handled.
However, the process equipment is cleaned according to our GMP standard before production of this culture.
Vega Boost LP Frozen 250 u
The culture is designed to be used as an adjunct, in combination with a Vega starter or probiotic culture, in production of the fermented plant-based alternatives.
Vega Boost LP has been carefully selected for its potential to improve acidification time, and has effect on taste and flavor.
The effect is base dependent and cannot be generalized.
The culture can be used as a single adjunct culture, or combined with other Vega Boost cultures.
MO-10 Freeze-dried 50 u
Mesophilic homofermentative culture, type O.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2.
The culture is primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.
Vega Harmony Frozen 500 u
This culture has been produced without the use of dairy derived ingredients in any part of the production steps.
The culture is manufactured in an environment where dairy ingredients are handled.
The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.
The dairy alternative base should have a pH ?
7 to ensure sufficient activity of the culture and it should contain enough fermentable sugar to reach pH 4.5 in the final product.
Fermentation temperature should be 38 C 43 C.
The final product should be stored at 8 C.
The maximum shelf life of the final product is 60 days at 4 C or 28 days at 8 C.
PCA1 Swing Freeze-dried 10 u
Selected mold strains with origin in traditional cheese making.
SWING PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.
The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.
Vega Premium Frozen 500 u
This culture has been produced without the use of dairy derived ingredients in any part of the production steps.
The culture is manufactured in an environment where dairy ingredients are handled.
The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.
The dairy alternative base should have a pH ?
7 to ensure sufficient activity of the culture and it should contain enough fermentable sugar to reach pH 4.5 in the final product.
Fermentation temperature should be 38 C 43 C.
The final product should be stored at 8 C.
The maximum shelf life of the final product is 60 days at 4 C or 28 days at 8 C.
PR4 Swing Freeze-dried 10 u
A selected single stain ripening culture with origin in traditional cheese making.
SWING P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.
The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.
The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.
Vega Boost PA Frozen 250 u
The culture is designed to be used as an adjunct, in combination with a Vega starter or probiotic culture, in production of the fermented plant-based alternatives.
Vega Boost PA has been carefully selected for its potential to improve acidification time, and has effect on taste and flavor.
The effect is base dependent and cannot be generalized.
The culture can be used as a single adjunct culture, or combined with other Vega Boost cultures.
Vega Vibe Frozen 500 u
This culture has been produced without the use of dairy derived ingredients in any part of the production steps.
The culture is manufactured in an environment where dairy ingredients are handled.
The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.
The dairy alternative base should have a pH ?
7 to ensure sufficient activity of the culture and it should contain enough fermentable sugar to reach pH 4.5 in the final product.
Fermentation temperature should be 38 C 43 C.
The final product should be stored at 8 C.
The maximum shelf life of the final product is 60 days at 4 C or 28 days at 8 C.
GEO CH Swing Freeze-dried 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
WhiteDaily 40 Freeze-dried 50 u
Homofermentative culture blend.
The culture does not produce CO2.
The culture is used in the production of White Cheeses, Feta or UF products.
Depending on production process, the texture will be firm with some holes or closed.
