Fromagex Products
From cultures to packaging, including equipment, here is our range of products.
L'alchimie du St-Nectaire
594 x 420mm (23.4'' x 16.5'')
| Quantity | Price |
|---|---|
| 1 + | $19.00 |
| 2 + | $16.63 |
| 3 + | $15.20 |
Immersion pH probe Kynar FC 200B / Viscolène
The FC200B is a PVDF-body, gel-filled, single-junction pH electrode with a BNC connector. This probe features an open-junction design, a low-temperature glass sensing bulb, and a food-grade plastic body.
This design is ideal for pH measurements in the food industry, including dairy products, dough, ground meats, and other semi-solid food samples. The recommended operating temperature range is from 0 to 50 °C.
- Low-Temperature Glass
- Open Junction
Analog thermometer 0 to 250 F and -20 to 120 C
Acidimeter Buret
Portable pH Meter for cheese with a electrode (FC2423)
The Hanna Instruments HI99165 is a durable, waterproof, and portable Foodcare pH and temperature meter designed specifically for cheese analysis. Automatic calibration can be performed at one or two points using two sets of buffers. All calibration and measurement readings are automatically compensated for temperature variations.
The HI99165 uses the FC2423 stainless steel-body, amplified pH electrode, which offers numerous features designed to improve pH testing for cheese producers. The split-level LCD displays both pH and temperature readings, along with indicators for reading stability, battery percentage, and calibration instructions.
- Automatic Temperature Compensation
- Automatic Two-Point Calibration
- Waterproof
Analog thermometer 0 to 220 F and -10 to 110 C
Choose the dial size and temperature range to meet your specific needs
Includes
All thermometers come with a statement of test and a beaker clip.
Key Features
- Factory tested to three points with a ±1% accuracy
- Minimum immersion: liquids 2" (50 mm), gases 4" (100 mm)
- Hermetically sealed dial stops internal fogging
- Recalibrate using external adjustment nut
- 304 Stainless Steel dial case and stem
- Shock resistant
- 1 year warranty
Portable pH Meter for yogurt with a electrode
The Hanna Instruments HI99164 is a durable, waterproof, and portable Foodcare pH and temperature meter designed specifically for yogurt analysis. Automatic calibration can be performed at one or two points using two sets of buffers. All calibration and measurement readings are automatically compensated for temperature variations.
The HI99164 uses the FC2133 glass-body, amplified pH electrode, which offers numerous features designed to improve pH testing for yogurt producers. The split-level LCD displays both pH and temperature readings, along with indicators for reading stability, battery percentage, and calibration instructions.
- Automatic Temperature Compensation
- Automatic Two-Point Calibration
- Waterproof
Green nylon scrub pads medium 9 x 6 x ¼ in. (25 pcs)
Electronic thermometre Hanna
Designed with user functionality and performance in mind, the HI93501 is a waterproof thermistor thermometer that measures temperature from -50.0 to 150.0°C (-58.0 to 302.0°F). The included batteries provide up to 4,500 hours of continuous use.
CAL Check™ and the Battery Error Prevention System (BEPS) ensure the highest level of accuracy and confidence. The probe is replaceable and works with a variety of specialized probes. This meter can be certified as traceable to NIST standards upon request.
- Resolution: ±0.1°C / ±0.2°F.
- Accuracy: ±0.5°C.
- Automatic shut-off selectable after 8 minutes, 60 minutes, or disabled.
MICROLANT Classic 750 coagulant (5 gal)
HANNILASE XP 750 is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product.
The product contains milk-clotting enzymes which are active on kappa-casein, resulting in curd formation.
It is widely used in the cheese industry as an alternative to bovine/calf rennet and Fermentation Produced Chymosin (FPC).
The high unspecific proteolitic activity of Rhizomucor miehei has significant influence on yield, flavor and texture development of cheeses compared to calf- and fermentation-produced chymosin.
Paper - Washed Rind
A patented Alize porosity treatment is allowing a homogeneous permeability.
Suits well to washed rind cheeses.
Sold by 500 sheets.
Paputyl - Neutral
Paper-based structure with a laminated polyethylene inner layer.
Ideal for cut and wrap application for cheese shops and for whole wheel transport of aged cheeses.
Polyflex white
It's the perfect wrapping solution both for commercial or domestic use. Polyflex allows air exchange and longer shelf life.
Thanks to its interior coating, you can now keep aromas where they are meant to be.
Each package contains 500 sheets.
Polyflex - Custom
Polyflex is a versatile paper. It s the perfect packaging solution for both commercial and household use, allowing air exchange and extending shelf life.
Moisture Control
This specialty paper allows an exchange of oxygen but prevents moisture from escaping. Thanks to a thin sheet of porous plastic on the inside, the paper wicks away any condensation that might build up on the product surface.
The Perfect Touch
Create a strong impact on your customer with a custom paper created the showcase your brand identity.
You are unique; why wouldn't you show it?
Hassle-free Creation
Don't have a professional graphic designer by your side? Don't worry, we've got your back. Order now, and we'll get back to you with your own custom paper signature.
Crystal 2.0
Multi-layer packaging with a translucent paper and a clear polypropylene layer.
A patented Alize porosity treatment is allowing a homogeneous permeability.
Heat-sealable.
Polyflex in roll
Paper-based structure with a polyethylene inner layer for sealability.
Ideal for cut and wrap application for cheese shops and for whole wheel transport of aged cheeses.
Polyflex - Limited edition
Paper-based structure with a polyethylene inner layer for sealability.
Ideal for cut and wrap application for cheese shops and for whole wheel transport of aged cheeses.
Ripening mat straw type 69 cm x 25 m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
| Quantity | Price |
|---|---|
| 1 + | $608.92 |
| 8 + | $548.03 |
| 15 + | $487.14 |
Stainless Steel Aging Racks 780 x 560 mm, 44 wires, H150/120 mm
For a homogeneous rind development
The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.
Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.
Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.
The choice of rack size should be done according to the cheese size and type.
They stack legs on legs to create shelves where the cheeses can be placed.
This modular solution will optimize the space in the room allowing an even result and an easy manipulation.
It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.
Made in #304 SS.
Assembly of the wires on the frame by food-grade spot welding.
Ripening rack 630 x 510 mm, 31 wires, H85/55 mm
For a homogeneous rind development
The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.
Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.
Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.
The choice of rack size should be done according to the cheese size and type.
They stack legs on legs to create shelves where the cheeses can be placed.
This modular solution will optimize the space in the room allowing an even result and an easy manipulation.
It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.
Made in #304 SS.
Assembly of the wires on the frame by food-grade spot welding.
Ripening mat diagonal 50 cm x 25 m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
| Quantity | Price |
|---|---|
| 1 + | $252.49 |
| 8 + | $227.24 |
| 15 + | $201.99 |
Stainless Steel Aging Racks 850 x 510 mm, 25 wires, H130/100 mm
For a homogeneous rind development
The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.
Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.
Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.
The choice of rack size should be done according to the cheese size and type.
They stack legs on legs to create shelves where the cheeses can be placed.
This modular solution will optimize the space in the room allowing an even result and an easy manipulation.
It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.
Made in #304 SS.
Assembly of the wires on the frame by food-grade spot welding.
Stainless Steel Aging Racks 780 x 560 mm, 44 wires, H145/120 mm
For a homogeneous rind development
The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.
Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.
Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.
The choice of rack size should be done according to the cheese size and type.
They stack legs on legs to create shelves where the cheeses can be placed.
This modular solution will optimize the space in the room allowing an even result and an easy manipulation.
It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.
Made in #304 SS.
Assembly of the wires on the frame by food-grade spot welding.
