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Nylon Filter Bag, coarse, large fits brewing buckets of 25 l Filter bag madeof High Tech - filter nylon, can be boiled for cleaning! For the filtration of must or as a little press bag. Also suitable for boiling herbs, hops,… or during the brewing process. Domensions:...
€19.58 *
LABTABLETTEN, quarter embossing, 20pcs. Rennet tablets are used to precipitate the milk protein, the so-called casein. To do this, rennet, an enzyme made from calves' stomachs, is added. If the rennet ability is good, the milk will form a gelatinous substance called curd after...
€12.00 *
Rennet Powder, Can with 25g Microbial, highly concentrated: 1/150,000. 1 g of powder is sufficient for 150 l milk. The powder must be stored refrigerated between 4 °C and 8 °C at all times.
€12.80 *
Rennet Powder, Can with 100g Microbial, highly concentrated: 1/150,000. 1 g of powder is sufficient for 150 l milk. The powder must be stored refrigerated between 4 °C and 8 °C at all times.
€43.89 *
STARTER yogurt normal (Y3.70E) 1UC These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€9.90 *
STARTER sour milk,curd,butter (M 0,30N), 1 Unit These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€9.90 *
STARTER cut/hard cheese (MT 0.92 FET), 1 unit These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€7.90 *
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