F-RM-52
is a mixed meat culture for production of fast fermented meat products at 22-
32°C (72-90°F). The culture ensures a unique flavor and a good color
development.
Usage
The culture is recommended for the production of fast fermented North European
style sausages e.g. German Mettwurst and Danish salami, but it is also well suited
for the production of Mediterranean style sausages.
This does not ferment saccharose (sucrose). Recommended to be used with dextrose.
Directions for use
Addition to sausage mince: The contents of the pouch should be added directly to
the bowl chopper early in the process together with the dry ingredients.
T-SPX
is a mixed meat culture for traditional production of fermented meat products at
temperatures between 18-24°C (64-75°F). The culture gives a mild acidification
and ensures a good flavor and color development.
Usage
The culture is recommended for the production of traditional Mediterranean type
sausages e.g. French Saucisson and Italian Salami.
Directions for use
Addition to sausage mince: The contents of the pouch should be added directly to
the bowl chopper early in the process together with the dry ingredients.
MOLD-600
is a meat 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, MOLD-600 is fast growing, and
produces a dense, short white surface coverage with an even appearance (typically
found in France).
MOLD-600 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.
Hope this helps some
BTW The f-rm and t-spx
Only add 1/4 tsp of the cure to a 5 lb batch. Add it to 1/4 cup distilled water.
