QUESTIONS AND ANSWERS
VEGAN YOGHURT CULTURES
SACCO developed a range of vegan cultures suitable for nut milk.
CULTURES FOR MEAT PROCESSING
Starter cultures for meat are lactic-acid bacteria used for the fermentation of meat products, including aged products, such as salamis, sausages, hamburgers and all products that undergo fermentation. Lyocarni is the range of Sacco System starter ...
MOISTURE MIGRATION IN CHEESE-GAUGING, THE EFFECTS OF MOISTURE LOSS AND MOISTURE GAIN
How does moisture migration happen? For example, moisture migration in retail packages of shredded cheese is a common problem. Inside the package, moisture is lost to air. Moisture comes from warm cheese in the front of packaging, meanwhile the ...
KEFIR INFORMATION
Kefir is a fermented milk drink, with many reputed health benefits. It has antibiotic and antifungal properties. SACCO LYOFAST MTX 432 EN is available in 5UC & 10 UC sachets, making Kefir at home
DIFFERENCE BETWEEN LIQUID AND POWDER RENNET
There is no difference between the MAXIREN LIQUID RENNET and MICROCLERICI RENNET POWDER. The strength are the same. The only difference is in the quantity used in application. MAXIREN LIQUID RENNET dosage - 6 ml on 100 L of milk MICROCLERICI RENNET ...
COLIFORM CONTAMINATION IN FETA CHEESE
Coliform contamination results in a huge problem in the manufacturing of Feta Cheese. The cheese will have small pin prick size holes or opening's from the contamination of coliforms. This cheese can't be sold so it's critical to do a deep cleanse in ...
A CULTURE / PRODUCT THAT ACTS AS A PRESERVATIVE TO PREVENT YEAST AND MOULD
SACCO LYOFAST LR 4 PD fights against yeast and moulds. This culture can be used in cheese, yoghurt & maas production. It is always added with your starter cultures, the same quantity, and incubated at the same temperature as as the starter culture. ...
HOW DOES DYNAMIKO SENDS A POWDER OR LIQUID PRODUCT TO A CLIENT?
Powder flavour compounds will be packed in a envelope or a box, depends of the pack size is 1 kg or 25 kg. We do wrap it as perfectly as we can so that no leakages or anything occurs. When the client receives the powder, we suggest that it gets ...
HOW ARE STARTER CULTURES PACKED FOR CLIENTS?
Starter cultures are transported either with a courier, client collecting cultures at the office or other delivery methods. All cultures are transported with ice packs and one bottle filled with water and salt to trying to keep the product as cold as ...
HOW IMPORTANT IS DRY BLENDING OF INGREDIENTS FOR YOGHURT MANUFACTURING?
It is very important to dry blend of all ingredients, stabaliser, milk powder, sugar, preservative, artificial sweetener, whey powder, gums, any type of dry ingredients to be pre-mixed with a dry blending phase. Even if the dry blending phase means ...
PROCESSED CHEESE
What is will the consistency of processed cheese look like during production?
EXCESSIVE GAS PRODUCTION IN CHEDDAR OR GOUDA CHEESE PRODUCTION
If excessive gas production occurs in Cheddar or Gouda cheese, then there may be contamination of heterofermentative bacteria. Adding a protective culture SACCO LYOFAST BGP 1 will help prevent excessive gas production
IMPORTANCE OF CURD SIZE IN GOUDA CHEESE PRODUCTION
In Gouda cheese production process, the whey must never contain too much fat. Curds should be more or less the same size. Smaller curds are more desired with this type of cheese. No lactose must be trapped inside the cheese curds.
HAND AND SURFACE SWABS IN THE WORKPLACE
Hand and surface swabs available. Part of a good hygiene program is to swab the staffs hands at least once a month on a random basis so that you can ensure hygiene is always paid attention to. Steriliser containers should be placed all over any ...
WHAT IS THE BEST PACKING TEMPERATURE FOR YOGHURT?
To obtain a perfect double set yoghurt, temperature plays an important role. Add fruit pulp, colour & flavour compounds and syrup between 22 and 26 degrees Celsius to the yoghurt base. If the temperature is below 22 degrees, the result will be a thin ...
WHY WE CAN'T WORK ON WEIGHTS WHEN MEASURING CULTURES?
On the sachets of the SACCO cultures, the name of the culture is displayed, example: SACCO LYOFAST MW TA 035 TA - 10 U The 10 U indicates that the sachet is enough to inoculate 1 000 L of milk. The sachets will however differ in weight from batch to ...
SACCO CULTURES FOR VEGAN CHEESE
Information on SACCO cultures for production of vegan cheese with cashew milk
HOW DO I FLAVOUR MY FLAVOURED YOGHURT?
Flavour compounds are the best, most cost effective, used currently. It is available in powder or liquid format. Dosage from 0.1 to 0.3%, ideally work on middle ground of 0.2%. This can be used in yoghurt, cakes, ice cream, desserts, cooldrinks, ice ...
WHY DOES MY ANALOGUE CHEESE NOT MELT?
If a percentage of cheese is not used in analogue recipe, and only starches, fats and butter salts etc, the cheese will never melt. It is very important to use in the bare minimum of 20% real cheese to manufacture analogue cheese. If you want proper ...
CAN I USE 25 L PLASTIC BUCKETS TO INCUBATE MY YOGHURT IN OVERNIGHT?
With small volumes below 500 L batch sizes, you are able to use 25 L or 50 L plastic buckets. You have to use plastic liners in the plastic buckets. The plastic buckets are very bad in terms of a breeding ground for bacteria. The liners works much ...
DO I NEED TO HOMOGENIZE WHEN MANUFACTURING YOGHURT?
It is always advisable to homogenize the milk that is used for yoghurt production. Any yoghurt, set yoghurt, drinking yoghurt or fat free yoghurt. After the addition of starch, sugar, all dry ingredients, push the milk through the homogenizer. You ...
WHAT IS POLYDEXTROSE & WHAT ALTERNATIVES ARE AVAILABLE?
POLYDEXTROSE POWDER PO POLYDEXTROSE IS A SOLUBLE FIBRE AND SUGAR SUBSTITUTE THAT IS COMMONLY USED AS A FOOD ADDITIVE TO INCREASE THE FIBRE CONTENT OF FOODS, REDUCE SUGAR CONTENT AND IMPROVE TEXTURE. IT HAS SEVERAL PROPERTIES THAT MAKE IT USEFUL IN ...
CAN YOU PRODUCE A CARAMEL TREAT WITH IMITATION CONDENSED MILK?
CARAMEL CONDENSED MILK YES, IT'S EASY TO PRODUCE CARAMEL CONDENSED MILK FROM DYNAMIKO'S IMITATION CONDENSED MILK POWDER. JUST FOLLOW THE STANDARD INSTRUCTIONS FOR MIXING THE CONDENSED MILK POWDER. PLACE THE CONDENSED MILK INTO A GLASS JAR THAT CAN BE ...
WHERE MAY I USE FRUIT PULP?
PEAR CARAMEL FRUIT PULP FRUIT PULP IS ONE OF SEVERAL OPTION TO FLAVOUR DIFFERENT PRODUCTS. IT'S A SEMI-THICK VISCOUS AND FREE-FLOWING FRUIT PULP CONTAINING FRUIT PIECES, FLAVOURING AND COLOURING. DEPENDING ON FLAVOUR, ADD 8 - 15 %. APPLICATIONS: ...
CLEANING EQUIPMENT IN FACTORIES
This is the ideal breeding ground for coliforms and E.coli and any other bacteria, Please remember to replace the seals on a regular basis. Also remove the seals in the washing process, to get the dirt and build up at the back of the seals, this is ...
WHAT ELSE CAN YOU TELL ME ABOUT CLERICI RENNET?
CLERICICI LIQUID RENNET IS A TOTALLY NATURAL PRODUCT AND ALLOWS THE PROCESSING OF MILKS WITH DIFFERENT CHARACTERISTICS WITH THE SAME REFINEMENT. GIVES HIGH QUALITY CHEESES A CHARACTERISTIC AND AUTHENTIC FLAVOUR. CLERICI POWDER RENNET IS THE RICHEST ...
WHAT IS LIPASE & WHAT IS IT'S ROLE?
CALF LIPASE POWDER LIPASE, AN ENZYME, PLAYS A CRUCIAL ROLE IN THE DIGESTION OF DIETARY FATS (LIPIDS) IN THE HUMAN BODY. IT BREAKS DOWN FATS INTO SMALLER MOLECULES LIKE FATTY ACIDS & GLYCEROL, WHICH CAN THEN BE ABSORBED THROUGH THE INTENSTINAL LINING ...
WHAT PROCTECTIVE CULTURES DO YOU HAVE AVAILABLE?
LYOFAST LRB LYOFAST LRB AND LYOFAST LR 4 PD ARE PROTECTIVE CULTURES THAT INHIBITS YEAST AND MOULD DEVELOPMENT IN DAIRY PRODUCTS. APPLICATIONS: FRESH CHEESE, SOFT CHEESE, SEMI-HARD CHEESE, HARD CHEESE, FERMENTED MILK. CULTURE DOSE = INNOCULATION ...
WANTING TO ADD FROZEN YOGHURT TO YOUR DIET?
FREE-FLOWING POWDER FOR USE IN THE PRODUCTION OF FROZEN YOGHURT. FLAVOURS AVAILABLE: * BANANA, * CHOCOLATE, * MANGO, * PASSION FRUIT, * PINEAPPLE, * STRAWBERRY, * VANILLA PROFILES: * SWEET, * ACIDIC, * MILD-ACIDIC. YOGHURT POWDER CAN ADD THE DISTINCT ...
IS THERE A CONDENSED MILK IN POWDER FORM AVAILABLE?
POWDERED CONDENSED MILK A CREAMY TO WHITE POWDER VARIATION. WHEN RECOMBINED WITH WATER, IT HAS A SWEET, CREAMY MILK TASTE. CONDENSED MILK POWDER IS FREE FROM FOREIGN FLAVOURS AND ODOURS. APPLICATIONS: * DAIRY PRODUCTS, * BEVERAGES, * CONFECTIONARY ...
WHAT ABOUT A VEGAN OPTION FOR ICE CREAM / SOFT SERVE ICE CREAM?
FREE-FLOWING LIGHT BROWN POWDER SPECIFICALLY FORMULATED FOR USE IN THE PRODUCTION OF A VEGAN SOFT-SERVE ICE CREAM. FLAVOURS AVAILABLE: * BANANA, * CHOCOLATE, * STRAWBERRY, * VANILLA. IF OTHER FLAVOURS ARE REQUIRED, PLEASE REQUEST. THIS WILL BE FOR ...
IN NEED OF A DELICIOUS ICE CREAM / SOFT SERVE ICE CREAM?
SOFT SERVE / ICE CFREAM FREE-FLOWING LIGHT BROWN POWDER SPECIFICALLY FORMULATED FOR USE IN THE PRODUCITON OF SOFT-SERVE ICE CREAM. FLAVOURS AVAILABLE: * BANANA, * CHOCOLATE, * STRAWBERRY, * VANILLA. IF OTHER FLAVOURS ARE REQUIRED, PLEASE REQUEST. ...
DYNAMIKO CORDIAL BEVERAGE
PINEAPPLE CORDIAL DRINK CORDIAL IS A NON-ALCOHOLIC CONCENTRATED SYRUP USED IN BEVERAGE MAKING. IT IS USUALLY FRUIT-FLAVOURED, MADE FROM FRUIT JUICE, WATER AND SUGAR OR A SUGAR SUBSTITUTE. CORDIAL, ALSO KNOWN AS SQUASH, IS A CONCENTRATED SYRUP MADE ...
DRINK-O-POP, A REFRESHING ON-THE-GO THIRST QUENCHER
BUBBLE GUM FLAVOURED DRINK-O-POP A FREE-FLOWING POWDER PREMIX FOR USE IN THE PRODUCTION OF FLAVOURED COOLDRINK - DRINK-O-POP. REFRESHING ON-THE-GO THIRST QUENCHER. EASY TO MAKE IN A MINUTE FOR THE BUSY FAMILY LOOKING FOR A COST-EFFECTIVE DRINK. ...
DAIRY BLEND PREMIX
MANGO PEACH DAIRY BLEND BAG-IN-A-BOX SOLUTION FOR CREATING DAIRY BLENDS WITH VARIOUS FLAVOURS AVAILABLE. FLAVOURS: * MANGO, * MANGO / PEACH, * ORANGE, * PEACH, * PINEAPPLE, * PLAIN, * TROPICAL. DOSAGE: 1 BOX MAKES 500 L. METHOD: EACH BOX CONTAINS ...
IN NEED OF SOME ICE LOLLIES FOR THE HOT SUMMER MONTHS?
DFI ICE LOLLIES - VARIOUS FLAVOURS A FREE-FLOWING ICE LOLLY POWDER PREMIX FOR USE IN THE PRODUCTION OF FLAVOURED ICE LOLLIES. DYNAMIKO ALSO HAVE A COST EFFECTIVE OPTION AVAILABLE. THIS OPTION USES SUGAR INSTEAD OF CASTOR SUGAR IN THE PREMIX. FLAVOURS ...
HOW TO MAKE UP DYNAMIKO MILKSHAKE POWDERS?
VANILLA FLAVOURED MILKSHAKE FLAVOURED PREMIX FOR THE MANUFACTURING OF MILKSHAKE. FLAVOURS AVAILABLE: BANANA, BUBBLEGUM, CHOCOLATE, STRAWBERRY, VANILLA. FOR SUFFICIENT LARGE ORDERS (100 PACKETS), DYNAMIKO WILL BLEND A SPECIFIC FLAVOUR REQUIRED (EG. ...
EMULSIFYING SALTS - WHAT IS THE EQUIVALENT OF JOHA AND FBS?
Attached please find a table with the equivalent of JOHA and FBS. Specifications are also attached.
WHY IS IT IMPORTANT TO HAVE A SMOOTH SURFACE ON BOTH SIDES OF THE FETA CHEESE IN DRAINAGE CONTAINERS?
Wastage is something that needs to be avoided in all factories at all costs. Customers will want a piece of cheese that looks uniform - having mismatched shapes and marks in the cheese will result in excess curd being cut off to maintain a uniform ...
WHAT DOES COLIFORM AND E.COLI BACTERIA LOOK LIKE IN FETA CHEESE?
Coliform and E.coli come across as little pin-prick holes in cheese. They are small and sometimes difficult to see but if anything appears to be this type of contamination immediately quarantine the cheese until you are sure it’s not the case. A ...
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