Bactoferm® LHP DRY is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.
The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.
42g for 225kg
Directions for use
The contents of the pouch is added during grinding, cutting or blending early in the process together with other dry ingredients to ensure a homogeneous distribution.