Information
Starter Culture TEXEL SA 301: Safe fermentation and aroma
TEXEL SA 301 is a high-quality starter culture that provides more aroma, mild acidity, and a safe fermentation of your cured sausages. A 20-gram pouch is carefully adapted for use with up to 200 kg of meat, making it an excellent choice for products requiring long-term maturation.
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Stable fermentation
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More aroma
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Mild acidity
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For long maturation
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Using the right starter culture is crucial to achieving a professional result when making charcuterie. TEXEL SA 301 ensures a predictable process by lowering the pH and outcompeting unwanted bacteria, allowing the sausages to mature safely with a fantastic, traditional flavor profile.
Always add a little sugar, preferably 5 g of dextrose per kg of meat, as nourishment for the culture to ensure a good start. Feel free to fry a small test patty to check the salt and flavor before stuffing the rest into the casings.
Egenskaper
- More aroma: Actively contributes to a richer and deeper flavor profile during maturation.
- Mild acidity: Provides a balanced and slightly tart flavor that characterizes classic cured sausages.
- Easily soluble: Great solubility in cold water for easy mixing.
- Predictability: Ensures a safe and stable fermentation process.
Bruksveiledning
- Mix the contents of the pouch into cold water before use to ensure the culture is distributed evenly.
- Dose accurately based on the total amount of meat mixture you are working with.
- Mix the culture very thoroughly into the meat before stuffing.
- Let the fermentation proceed according to your recipe and desired maturation time.
Spesifikasjoner
| Produkt | Starter culture |
| Merke | TEXEL (SA 301) |
| Net weight | 20 g |
| Application | Cured sausages and long-matured sausage products |
| Recommended dosage | 20 g for 200 kg of meat |
| Storage | Must always be stored in the freezer |
FAQ Ofte stilte spørsmål
Does the culture provide a lot of acidity?
No, SA 301 is known for providing a very mild and balanced acidity that is particularly well suited for cured sausages with a longer maturation time.
Must the culture be stored in the freezer?
Yes, to maintain the activity of the bacterial culture and ensure a long shelf life, the product must always be kept in the freezer.
How do I mix the culture correctly?
It is best to mix the culture into a little cold water before adding it to the meat mixture. This ensures completely even distribution and a safe fermentation.
Manufacturer
Foodstuff Collection