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Ripening mat medium #1 50cm x 1m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
Ripening mat straw type 69 cm x 1 m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
Base on wheels for ripening rack 630 x 510mm
Ripening mat straw type 69cm x 1m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
Ripening mat diagonal 50 cm x 1 m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
Stainless Steel Aging Racks 850 x 510 mm, 25 wires, H130/100 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.
Stainless Steel Aging Racks 780 x 560 mm, 44 wires, H150/120 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.
Ripening rack 630 x 510 mm, 31 wires, H85/55 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.
CHY-MAX® Powder Extra NB 500 g
CHY-MAX® Powder Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
STI-12 Freeze-dried 50 u
Thermophilic lactic acid culture.
The culture is primarily applied in Pasta Filata cheese types e.
g Mozzarella and Pizza cheese types.
The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.
LH 100 Freeze-dried 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and mil bases.
Store at temperature at 4 degrés in dry atmosphere.
When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening.
If not, the performance of culture is affected.
Prolonged exposure at room temperature will reduce is in powder form.
Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk.
Avoid foam and air introduction in the milk.
Polyflex white
It's the perfect wrapping solution both for commercial or domestic use. Polyflex allows air exchange and longer shelf life.
Thanks to its interior coating, you can now keep aromas where they are meant to be.
Each package contains 500 sheets.
CHY-MAX® M coagulant 5 gal
CHY-MAX® M is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
MA 4002 Freeze-dried 25 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MM 101 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MA 4001 Freeze-dried 25 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MA 11 Freeze-dried 250 DCU
Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
KL71 Freeze-dried 10 D
Yeast for des-acidification in cheese making and aroma developing.
MM 100 Freeze-dried 50 DCU
Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MM 100 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
