My account
Search
Fromagex Products
From cultures to packaging, including equipment, here is our range of products.
M608MTS0360
Norman - Munster mould 110 mm
$12.30
| Quantity | Price |
|---|---|
| 1 + | $15.38 |
| 50 + | $13.66 |
| 54 + | $12.30 |
I410AIN0001
Nataseen -WP
Natamycin, the active ingredient in Nataseen -WP, also known as pimaricin, is a fungicide of the polyene macrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds. Nataseen -WP is a new formula with much better performance than traditional Natamycin products.
$119.70
| Quantity | Price |
|---|---|
| 1 + | $171.00 |
| 5 + | $162.45 |
| 10 + | $153.90 |
| 20 + | $145.35 |
| 25 + | $136.80 |
| 30 + | $128.25 |
| 40 + | $119.70 |
M608MTS0365
Camembert mould 110 mm
$8.12
| Quantity | Price |
|---|---|
| 1 + | $12.69 |
| 50 + | $11.11 |
| 90 + | $9.87 |
| 240 + | $8.12 |
P001MRK0350
The Alchemy of Camembert
Printed on durable vinyl material
594 x 420mm (23.4'' x 16.5''
594 x 420mm (23.4'' x 16.5''
$15.20
| Quantity | Price |
|---|---|
| 1 + | $19.00 |
| 2 + | $16.63 |
| 3 + | $15.20 |
I410AIN0003
Nataseen -S (50 % Natamycin 50 % Sodium chloride) 500 g
Natamycin, the active ingredient in Nataseen -S, also known as pimaricin, is a fungicide of the polyene macrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds.
$138.60
| Quantity | Price |
|---|---|
| 1 + | $198.00 |
| 5 + | $188.10 |
| 10 + | $178.20 |
| 20 + | $168.30 |
| 25 + | $158.40 |
| 30 + | $148.50 |
| 40 + | $138.60 |
I201CDL0911
VEGE 061 Freeze-dried 200 DCU (Box of 50 pouches)
$2,474.00
$49.48
$49.48
| Quantity x 50 | Price per 50 |
|---|---|
| 1 + | $54.98 |
| 50 + | $52.22 |
| 200 + | $49.48 |
I201CDL0909
VEGE 038 Freeze-dried 500 DCU (Box of 50 pouches)
$4,227.50
$84.55
$84.55
| Quantity x 50 | Price per 50 |
|---|---|
| 1 + | $93.94 |
| 50 + | $89.25 |
| 200 + | $84.55 |
I200CCL0256
LH-B02 Freeze-dried 50 u
Defined thermophilic lactic acid culture.
The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
The culture is primary applied in the production of Italian and Swiss cheese varieties.
The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus and LD culture.
$15.49
| Quantity | Price |
|---|---|
| 1 + | $17.35 |
| 30 + | $15.49 |
Refine
