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YOGHURT MAKING

Bacterial cultures
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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

do twarogu oraz zsiadłego mleka (1)

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na 25 L mleka

na 50 L mleka (3)

na 1 L zupy

na 10 kg mięsa

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Bacterial cultures (3)

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BACTERIAL CULTURES FOR COTTAGE CHEESE

BACTERIAL CULTURES FOR COTTAGE CHEESE

15,79 zł

Greek cheese culture

Greek cheese culture

15,79 zł

Gouda cheese culture

Gouda cheese culture

15,79 zł

Number on page:

BROWIN
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ul. Pryncypalna 129/141
93-373 Łódź
Recepcja: tel.: +48 42 23 23 200

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93-373 Łódź
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salon@browin.pl

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