Fromagex Products
From cultures to packaging, including equipment, here is our range of products.
Casein label
Casein thin disc that is inserted in the mould before moulding, pressing or acidification.
This protein-made label will fuse with the cheese and mark it thereafter.
Color, size, shape and prints are possible options when choosing this product.
It is also possible to write on the label with a food-grade pencil.
Casin labels can be printed with a logo, a sequential code (each label has a different code), a DOP, AOC or certification, a datamatrix code, an RFID chip or any useful information.
Since the label remains on the cheese, it is a great traceability tool to use.
| Quantity | Price |
|---|---|
| 1 + | $20.88 |
| 19 + | $18.79 |
| 99 + | $17.08 |
Disposable mould 2000 g
| Quantity | Price |
|---|---|
| 1 + | $0.77 |
| 4000 + | $0.69 |
| 12000 + | $0.66 |
Casein label
Casein thin disc that is inserted in the mould before moulding, pressing or acidification.
This protein-made label will fuse with the cheese and mark it thereafter.
Color, size, shape and prints are possible options when choosing this product.
It is also possible to write on the label with a food-grade pencil.
Casin labels can be printed with a logo, a sequential code (each label has a different code), a DOP, AOC or certification, a datamatrix code, an RFID chip or any useful information.
Since the label remains on the cheese, it is a great traceability tool to use.
| Quantity | Price |
|---|---|
| 1 + | $75.34 |
| 4 + | $67.81 |
| 24 + | $61.64 |
Casein label
Casein thin disc that is inserted in the mould before moulding, pressing or acidification.
This protein-made label will fuse with the cheese and mark it thereafter.
Color, size, shape and prints are possible options when choosing this product.
It is also possible to write on the label with a food-grade pencil.
Casin labels can be printed with a logo, a sequential code (each label has a different code), a DOP, AOC or certification, a datamatrix code, an RFID chip or any useful information.
Since the label remains on the cheese, it is a great traceability tool to use.
| Quantity | Price |
|---|---|
| 1 + | $28.70 |
| 19 + | $25.83 |
| 99 + | $23.48 |
Casein label
Casein thin disc that is inserted in the mould before moulding, pressing or acidification.
This protein-made label will fuse with the cheese and mark it thereafter.
Color, size, shape and prints are possible options when choosing this product.
It is also possible to write on the label with a food-grade pencil.
Casin labels can be printed with a logo, a sequential code (each label has a different code), a DOP, AOC or certification, a datamatrix code, an RFID chip or any useful information.
Since the label remains on the cheese, it is a great traceability tool to use.
| Quantity | Price |
|---|---|
| 1 + | $35.62 |
| 19 + | $32.06 |
| 99 + | $29.15 |
Plastic straw mat in. roll 30 cm x 100 m
| Quantity | Price |
|---|---|
| 1 + | $394.32 |
| 6 + | $345.03 |
| 10 + | $320.98 |
Disposable mould 200 to 300 g
| Quantity | Price |
|---|---|
| 1 + | $0.27 |
| 8800 + | $0.25 |
| 26400 + | $0.24 |
Manual curd mill
Make cheese curds
The traditional cheese mill is a key part of the cheddar cheese curd process. It allows faster production for the cheesemaker.
| Quantity | Price |
|---|---|
| 1 + | $3,225.00 |
| 2 + | $3,128.25 |
| 3 + | $3,063.75 |
Bactoferm SM-75 25g
Bactoferm SM-75 is a culture for enhancing color and flavor formation in cured meat products. The culture has a high salt tolerance and secures the formation of pleasant curing flavor and stable color.
The culture is well-suited for all cured or cold fermented meat products.
$19.68
SafePro F-LC
SafePro F-LC is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.
The culture is recommended for traditionally fermented sausages, especially for North and South European type sausages.It promotes a pleasant flavor development.It is suitable for molded and smoked products.The final pH may be regulated by adjusting the added amount of fermentable sugars.
Bactoferm SM-194 25g
Bactoferm SM-194 is a culture for production of traditionally fermented sausages with a short production time. The culture provides a strong and stable color and an aromatic flavor. The yeast adds to the flavor development.
The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars.
$24.29
Bactoferm CS-299
Bactoferm CS-299 is a culture which has a high salt tolerance and secures the formation of pleasant flavor and stable color at low temperatures.
The culture is recommended in the production of raw cured meat products, cooked cured meat products and raw fermented sausages.
$29.43
Bactoferm FRM-52
Bactoferm F-RM-52 US is a mixed meat culture for production of fast fermented meat products at 22-32 C (72-90 F). The culture ensures a unique flavor and a good color development.
The culture is recommended for the production of fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages.
$16.16
Bactoferm Rosellac 266
Bactoferm Rosellac 266 is a culture for production of traditional fermented sausages with a short production time. The culture provides a fast acidification and a strong, stable color and an aromatic flavor.
The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars.
SafePro B-LC-007 US
SafePro B-LC-007 US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.
The culture is recommended for fast fermented sausages. It promotes a stable color and strong flavor development, with the yeast adding to the flavor.The final pH may be regulated by adjusting the added amount of fermentable sugars.
$36.37
