Starter culture effect a typical aid-form and cater for a faster reddening, best colour stability and a improved fat keeping. This mixture of cultures secures a good firmness and drying of sausages.
- Ingredients
Starterkulturen: (Staphylococcus xylosus, Debaryomyces hansenii, Lactobacilluscurvatus, Pediococcus pentosaceus, Staphylococcus carnosus)
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Words in BIG LETTERS are allergens.
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