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Stainless steel, feet height adjustable, worktop and intermediate shelf braced, stable construction, disassembled version

Maximum freshness with minimal weight: The TOPfrisch ARCATA® Featherlight is the professional solution for modern sales of meat, sausage, cheese, and fish. Through the patented ARCATA® bonding (point and surface bonding), a loose composite of ultra-thin kraft paper and a protective HD film is created, which optimally insulates and keeps your products fresh. Your benefits at a glance: "Featherlight" technology: With only 22g/m² paper weight, this material is extremely light and resource-saving. Highest freshness guarantee: The special film composite reliably protects against drying out and prevents grease penetration. Safe & Certified: Safe for food use, BRCGS-certified, and FSC-certified paper from sustainable forestry. Environmentally conscious: Thanks to the material separation (paper/film) and the low weight, lower disposal fees apply according to packaging regulations.

Vitamin B1 Supports and promotes yeast proliferation, the addition of diammonium phosphate compensates for nitrogen and phosphate deficiencies in the must and thus ensures rapid yeast proliferation, a better final fermentation level, a higher alcohol yield and an optimal fermentation process. GMO-free, suitable for the production of organic products Application: For every 100 liters of must, dissolve 15 g of yeast food in some must and stir into the must after adding the yeast. Store dry and protected from light.

This yeast nutrient E 517 (ammonium sulfate) is used as a yeast nutrient to supply fermenting yeast with readily available nitrogen and to prevent stuck fermentations. The product compensates nutrient deficiencies during fermentation and supports a stable and complete fermentation of the fermenting material. It helps to avoid fermentation issues and improves fermentation performance through controlled nitrogen supply. Advantages & Functions • Provides readily available nitrogen for yeast • Prevents stuck fermentation through nutrient balance • Supports stable and complete fermentation processes Frequently Asked Questions What is yeast nutrient E 517 used for? It is used to supply yeast with nitrogen and prevent stuck fermentation. How is the dosage applied? The dosage is 20–50 g per hL fermenting material, split on day 3 and day 7 of fermentation. What is the effect on fermentation? It improves yeast vitality and supports a consistent and complete fermentation.

?Nutritional salt for wine yeast - 10 g, universal, for white, rose, red wines?. ~Guaranteed success in the production of all types of wine - fruit wines, grape wines and grain wines. Indispensable in winemaking - contains nitrogen and phosphate compounds that are essential for the Growth of wine yeast is necessary. ~Ensures the correct course of fermentation - the wine will ferment correctly and be full-bodied. A bag of 10 g is sufficient for 25 L of cuve. It is sufficient to dissolve an appropriate portion of the nutrient salt in a glass of water to create the cuve Add and mix. ~ ~Instructions for use: Use in a ratio of 1 g of nutrient salt to 1.5 - 2.5 L of must. The contents of the bag are sufficient for 15 - 25 liters of cuve. Dose the recommended amount of nutrient salt in three equal portions: I - before inoculation with yeast, II - after 2-3 days of fermentation, III - after approx. 10 days, when the Blg of the must falls to 8-12. Dissolve the portions of the nutrient salt in approx. 100 ml of must, then pour into a fermentation container and stir. Do not add the nutrient salt directly to the yeast inoculation. Ingredients: Diammonium phosphate (DAP) Net weight: 10 g

?The yeast nutrient salt Kombi Vita is ideal for wine lovers who want to support the fermentation process and get the maximum aroma and taste from the batch.The nutrient salt is a composition of diammonium hydrogen phosphate (DAP), vitamin B1 and inactive components of the yeast cells , which contain valuable organic substances, including vitamins from the B group.DAP is an easily assimilable source of nitrogen and phosphorus for wine yeast. ~Vitamin B1 serves as a fermentation activator, positively influencing the taste and aroma of the wine.The yeast cell walls accelerate the Reproduction of biomass and are a valuable source of sterols, fatty acids and trace elements - magnesium and manganese. They absorb fermentation-inhibiting substances. They have a positive effect on the structure and aroma of the wine. We recommend the yeast nutrient salt Kombi Vita for the production of all types of wine: fruit, grape, grain and flower wine.Application: In the ratio of 1 g yeast nutrient salt Kombi Vita to 1, Use 5-2.5 liters of must. The contents of the bag are sufficient for 15-25 liters of wine.Attention: ~Add the yeast nutrient salt Kombi Vita in three equal portions: I - before inoculation with yeast, II - after 2-3 days of fermentation, III - when the Blg in the must falls below 8-12. ~Each of these portions must be dissolved in 100 ml of must and then stirred into the wine mixture. ~Do not add the yeast nutrient salt directly to the yeast inoculation!

?For proper development, wine yeasts need not only sugar but also nitrogen and phosphorus compounds, which are present in very limited quantities in local fruit varieties. Due to this fact, hobby winemakers should use ready-made yeast nutrient salts that contain these compounds.Yeast nutrient salt for wine yeast KOMBI - contains, in addition to diammonium phosphate and vitamin B1, the extract from the cell walls of the yeast cells, which represents a specific supplement to the yeast nutrient salts, both in terms of sugar and nitrogen compounds. The cell walls show the ability to adsorb substances (including fatty acids) that have an inhibiting effect on the fermentation processes. In other words, the cell walls contribute to easy fermentation and accelerate the growth of the yeast. A 7 g pack is enough for 25 liters of wine.Application:Before you add the nutrient salt to the wine, you should mix the yeast in 1/ Dissolve 4 glasses of water. The yeast nutrient salt can be added right at the beginning of fermentation (at the same time as yeast). However, it is increasingly recommended to dose the yeast nutrient salt in three equal portions~ the 1st portion - at the beginning of fermentation, the 2nd portion - after 3 to 5 days and the 3rd portion after 10 days of fermentation. The yeast nutrient salt should be stored in a dry place. By using yeast nutrient salts when preparing the wine, the following is achieved: - appropriate proliferation of yeast - rapid initiation of the fermentation processes - complete fermentation of the fructose and the sugar added during production.

This freeze-dried yogurt culture lactic acid bacteria is used for controlled fermentation and enables yogurt production through the bacterial strains Streptococcus thermophilus and Lactobacillus bulgaricus for approx. 1 liter of milk. Advantages & Functions • Dual bacterial culture – Streptococcus thermophilus & Lactobacillus bulgaricus • Lactic acid fermentation – stable yogurt production • Freeze-dried – long shelf life and easy use Frequently Asked Questions What milk volume is it suitable for? For approx. 1 liter of milk. What do the bacteria do? They control fermentation and form yogurt texture and flavor. How is it used? Directly added to milk for fermentation.

This freeze-dried yogurt culture MILD for controlled fermentation is used for yogurt production and ensures a very mild flavor through a mixed culture of different bacterial strains with stable acidification and uniform texture development. Advantages & Functions • Freeze-dried starter culture – long shelf life and easy use • Mixed culture – balanced fermentation with multiple strains • Mild flavor profile – gentle acidification Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 1 liter of milk. What does the yogurt taste like? Very mild and balanced flavor. How is it used? Directly added to milk for fermentation.

This yogurt culture YO 321 for controlled fermentation is used for yogurt production and ensures stable acidification at 38°C to 44°C with a slightly tangy flavor and firm final texture. Advantages & Functions • Thermophilic yogurt culture – optimal activity at 38–44 °C • Texture stability – produces a firmer yogurt consistency • Controlled fermentation – uniform acidification and process reliability Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–100 liters of milk. What temperature is required? Optimal fermentation at 38°C to 44°C. What is the taste of the yogurt? Slightly tangy and typical yogurt flavor.

This yogurt culture YO 320 for controlled fermentation is used for yogurt production and ensures stable acidification at 38°C to 44°C with a mild flavor and especially creamy texture. Advantages & Functions • Thermophilic yogurt culture – optimal activity at 38–44 °C • Creamy texture – produces a smooth and full-bodied yogurt • Controlled fermentation – uniform acidification and stable quality Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–100 liters of milk. What temperature is required? Optimal fermentation at 38°C to 44°C. What is the result difference? Milder taste and creamier yogurt structure.

More than just milk drinks: you can even make a wide variety of healthy dairy products at home using pasteurized milk from the supermarket. Their own preparation gives them a personal touch.Yoghurt and kefir, Indian lassi and Turkish ayran, sour and acidophilus milk or Swedish long milk are simply made, but so are butter and buttermilk, whey , cream cheese and soft cheese as well as quark or quark do not cause much difficulty.A variety of recipes for milk mixed drinks, tzatziki, yoghurt-based salad marinades, kefir cakes, herb butter in numerous variations, pickled cream cheese, buttermilk bread and sweet and savory delicacies made from quark (quark) round off the homemade book.Extensive information about the ingredients of milk, tips for milk consumers of all ages, traditional milk-based home remedies - such as curd wraps or whey cure - as well as recipes for further processing complement this book one of our most important staple foods.

Homemade yogurt contains no unwanted additives, no artificial flavors and less sugar, leaves no packaging waste and offers the opportunity to always enjoy freshly prepared and, above all, very special products for breakfast or at work or training that are not available in stores The introductory part contains basic recipes for various types of yogurt without additional flavoring ingredients, whether creamy or firm, whether Greek, Armenian, Bulgarian or Scandinavian, but also for buttermilk and sour milk, Russian kefir, Icelandic skyr, sour cream and cream cheese. Any type of milk is suitable as a starting product, whether lean or fat, whether animal or vegan. It can be prepared in your own kitchen without any special equipment, but commercially available yogurt makers make the work much easier. 60 creative sweet and savory recipes for home-made fermented milk products show the possible variety: The author has yogurt, buttermilk, cream cheese &~ Co prepared with flavor ingredients such as fruit or vegetables, but also refined with spices and flavors. Whether marzipan yoghurt on red wine and chocolate cherries, vegan soy dessert with dates and pecans, porcini mushroom skyr spread with sea salt or Greek yoghurt with sheep's cheese on spinach - let yourself be surprised by extraordinary taste experiences!

Make your own dairy products at home? Nothing easier than that! The author Cosima Bellersen Quirini also has a completely normal kitchen. Using simple means, she prepares yogurt, buttermilk, cream cheese, blue cheese, spicy hard cheese and much more. In this book she explains everything you need to know about processing milk and presents many tried-and-tested recipes for delicious natural products - without any flavor enhancers, preservatives or artificial flavors. Use the easy-to-understand instructions to make your own homemade dairy products: for pure, natural enjoyment from your own hands. 148 pages.