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Meat smoking
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Browin
YOGHURT MAKING
Bacterial cultures

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YOGHURT MAKING

Bacterial cultures
Yoghurt makers
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Intended use

do sera

do dojrzewającej kiełbasy typu chorizo, salami

do dojrzewających wyrobów: schabu, polędwiczek, karczku, szynki

do żurku

for feta-type cheese (1)

for gouda-type cheese (1)

do jogurtu (1)

do twarogu oraz zsiadłego mleka (1)

Aktywność

1 U (4)

Wydajność

na 25 L mleka (1)

na 50 L mleka (3)

na ok. 100 -142 L mleka

na 1000-1420 L mleka

na 1 L zupy

na 10 kg mięsa

price

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to:

Bacterial cultures (4)

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Bacterial cultures for cottage cheese

Bacterial cultures for cottage cheese

4,07 EUR

Yoghurt culture

Yoghurt culture

4,07 EUR

Greek cheese culture

Greek cheese culture

4,07 EUR

Gouda cheese culture

Gouda cheese culture

4,07 EUR

Number on page:

BROWIN
Spółka z ograniczoną odpowiedzialnością Sp. k.

ul.Pryncypalna 129/141
93-373 Łódź
Reception: tel.+48 42 23 23 200 browin@browin.pl

Showroom:
ul.Pryncypalna 129/141
93-373 Łódź
opening hours
Mon-Fri 8:00-18:00 | Sat 8:00-15:00

Retail Customer Service Office:
Mon-Fri 8:00-16:00 tel.+48 42 23 23 230 fax:+48 42 23 23 295

salon@browin.pl

Export:
export@browin.pl tel.+48 42 23 23 200

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