CULTURES FOR BAKERY PRODUCTS
Using live cultures in the production of bakery products allows control and standardisation of the mother culture or “leavening” of doughs by completely replacing baker's yeast. Sacco System has selected only the best live cultures from the mother culture, creating a Father Culture that is suitable for baking without addition of baker's yeast.
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CODE OF HYGIENE PRACTISE FOR MILK AND MILK PRODUCTS
Milk and milk products are a rich and convenient source of nutrients for people in many countries. The purpose of this Code is to provide guidance to ensure the safety and suitability of milk and milk products to protect consumer's health. All foods ...
LACTIC ACID BACTERIA FOR NATURAL PROTECTION OF CHEESES AND FRESH PRODUCTS
4Protection is a Sacco line of lactic acid bacteria to protect products from the development of unwanted microorganisms. 4Protection cultures are composed of 100% natural lactic acid bacteria that help to maintain the structural and sensory ...
CHEESE CULTURES
Cultures available for: CHEDDAR GOUDA FETA MOZZARELLA PECORINO All the cultures are available in sachets of 10 UC & 50 UC One sachet of 10 U is enough for 1 000 L of milk. All the cultures are direct inoculation - no need to dissolve, add directly to ...
VEGAN CULTURES FOR YOGHURT
SACCO LYOFAST VSB 1 SACCO LYOFAST VSAB Vegan cultures are suitable for various nut milk options Vegan cultures available in 1UC, 5 UC and 10 UC sachets. Cultures are direct inoculation, no need to dissolve, add directly into your milk at the desired ...
PROBIOTIC CULTURES FOR YOGHURT
SACCO LYOFAST YAB 450 APROB SACCO LYOFAST SYAB 1 Probiotic cultures for yoghurt, they are cultures that have been shown to provide specific health benefits supporting gut health and contributing to the maintenance of a balanced gut microbiota, ...