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Easier juice extraction - Pectinase loosens the structure of fruit. Adding pectinase makes it easier to clarify wine later after fermentation. Economical - one 10 ml pack is enough for about 50 kg of fruit. Vial with cap - allows you to store the product and use the remaining unused portion later. Mix the contents of the bag with 100 ml of water, pour over the fruit according to the instructions on the pack, mix, and set aside. Instructions for use: Pour a small amount of water (1-2 L per 10 kg of fruit) over the crushed fruit (40 °C for berries and 80 °C for apples, pears, plums, and quinces). When the fruit mixture cools to 40 °C, add pectinase, crushed in 100 ml of room temperature water. Stir everything thoroughly, cover, and let sit in a cool place for 9 to 15 hours. Then press out the juice. Ingredients: pectolytic enzyme Best before 02.08.2026
The machine with thermostat and 1/4? drain tap (plastic, without timer), also called mulled wine pot, is ideal for heating and pouring mulled wine, punch, coffee, tea, etc.You can use it to preserve various things Types of fruit, vegetables and meat and for cooking and keeping soups and stews warm, best in conjunction with the simmering insert or soup insert. The soup or stew is heated in a water bath and nothing can burn.The machine is permanently acid-proof enamelled without a timer.Suitable for 14 1l glassesContents 27l 1800 watt tubular heater, 230 V, Capillary tube thermostat and temperature monitor enamelled in silver, completed with anthracite fittings with closed base li>Lid, base and side handles made of high-quality plastic 41.5 cm Ho lid
Captive bolt gun nickel-plated livestock stunning device with 9 x 17 mm cartridge system for controlled stunning of livestock and delivery of a defined bolt impact in technical use. The safety system restricts use exclusively to approved cartridges and ensures compliant professional operation. Advantages and functions • 9 x 17 mm cartridge system – only approved ammunition for standard-compliant use • Nickel-plated surface – corrosion-resistant design for long service life • Defined bolt performance – approx. 82 mm bolt travel and 42–49 m/s velocity Frequently asked questions Which animal species are suitable? Pigs, sheep, calves, cows, bulls, oxen and horses. Which cartridges are allowed? Only approved 9 x 17 mm cartridges. Is proof of age required? Yes, sale only with valid proof of age (18+).
Boots made of PU with steel toe cap and S4In white with blue/red sole.Oil and petrol resistant
for bottles, heating coil 230 V, 50 Hz, 1.5 m connection cable, dimensions LxWxH: 42x18x21 cm. Bottle support is height-adjustable and can be fixed with two screws
Plastic gel for coating hard and semi-hard cheese to keep germs away during ripening. Color yellow, 1 kg bucket.
Cumin, paprika, turmeric, coriander, mustard, nutmeg, garlic, ginger, fenugreek, pepper.
Content: 0.5 kg (€11.98 / 1 kg)
Cheese knife suitable for all types of hard cheese.
High quality cheese knife. Plastic single handle. Strong and stable cutting edge. With scalloped cut.
All Products
This mesophilic cheese culture Feta MFC-4 10U for approx. 1000 liters of milk is used for controlled fermentation in feta, telemes and brined white cheese production and ensures stable acidification with a typical crumbly texture and characteristic flavor. Advantages & Functions • Mesophilic starter culture – stable fermentation at moderate temperatures • Designed for approx. 1000 L milk – efficient large-scale use • Controlled acidification – uniform and reproducible cheese quality Frequently Asked Questions What milk volume is it suitable for? The pack is designed for approx. 1000 liters of milk. Which cheese types is it used for? Suitable for feta, telemes and brined white cheeses. What texture does it create? A typical crumbly feta structure with stable flavor.
This cheese culture Bacterium propioni PX-5 is used as an adjunct culture for the production of hard and semi-hard cheese and ensures controlled CO₂ formation for characteristic eye formation and a sweet, nutty flavor, suitable for approx. 500 L of milk. Advantages & Functions • Propionic bacteria – targeted CO₂ production for eye formation • Flavor development – nutty and slightly sweet taste • High yield – 5 DCU sufficient for approx. 500 L milk Frequently Asked Questions Which cheeses is it suitable for? Suitable for Emmental-type, Maasdam and similar cheeses. How are the holes formed? CO₂ production during ripening creates the typical eyes. How is it dosed? One pack is designed for approx. 500 liters of milk.
This thermophilic cheese culture STI-15 for mozzarella with 50 U is used for controlled high-temperature fermentation in mozzarella production and ensures stable coagulation with elastic texture, mild flavor and high stretchability of the final product. Advantages & Functions • Thermophilic culture – optimal fermentation at higher temperatures • Consistent activity – uniform and reproducible structure • Optimal stretchability – elastic mozzarella texture with stable fiber formation Frequently Asked Questions What milk volume is it suitable for? One pack is designed for up to 500 liters of milk. Why is it thermophilic? It works optimally at higher temperatures and supports typical mozzarella structure. What properties does it create? It produces an elastic, highly stretchable cheese structure with mild flavor.
This mesophilic cheese culture MSE 910 for direct fermentation is used for the production of aromatic butter and cheese and ensures controlled acidification with balanced aroma development and stable milk coagulation. Advantages & Functions • Direct fermentation – ready-to-use starter culture without pre-activation • Aroma formation – supports butter and cheese flavors via diacetyl production • Controlled acidification – stable fermentation for consistent quality Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–80 liters of milk depending on recipe. What products can be made? Suitable for aromatic butter and various cheeses. Which microorganisms are included? Lactococcus lactis strains and Leuconostoc mesenteroides subsp. cremoris.
This cheese culture MSE 912 for direct fermentation is used for butter, semi-hard cheeses such as Gouda and fresh cheese and ensures controlled acidification with targeted aroma and CO₂ production for structured curd development. Advantages & Functions • Direct fermentation – ready-to-use mesophilic starter culture • Aroma and CO₂ production – supports flavor and texture development • Versatile use – for butter, Gouda and fresh cheese Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–80 liters of milk. Which cheese types can be made? Suitable for butter, semi-hard cheeses and fresh cheese. What is the effect of CO₂ production? It supports slight eye formation and improves texture.
Culture Danisco Choozit MA 4001 5 DCU for 100l of milk. This cheese culture is a highly concentrated, freeze-dried mesophilic-plus culture, specially developed for the production of aromatic semi-hard and soft cheeses.
This cheese harp made of plastic with a 120 mm handle length and 26 × 11 mm wire dimensions enables uniform, clean and controlled cutting of curd mass for precise curd formation in cheese production. Advantages & Functions • Even cutting – clean curd structure • Lightweight plastic design – easy handling • Compact form – precise work in the vat Frequently Asked Questions What is a cheese harp used for? It is used for controlled cutting of curd during cheese production. Is the material food safe? Yes, it is designed for direct food contact. Can it be used for different cheese types? Yes, it is suitable for various soft and hard cheese processes.
Make cheese and dairy products yourself - with this book you can do it very easily With simple step-by-step instructions you will learn everything about cheese curds, stirring, renneting, drying and maturing. You can try, experiment and of course taste to your heart's content.You don't need any special tools, but you will get tips on how to upcycle a yoghurt pot into a cheese mold andwhich milk you can use . With different spices you can complete your cheese according to your taste.Over 40 recipes from mascarpone, mozzarella, feta to halloumi, blue, white and red mold cheese to Gouda and Tilsiter and ricotta.Not forgetting cream cheese, hard cheese, paneer, burrata over blue cheese and yogurt. 150 pages. ~
Black pepper, paprika, onion, coriander, allspice.
Content: 0.5 kg (€37.90 / 1 kg)
Parsley, celery, chives, basil, dill, chervil.
Content: 0.5 kg (€49.90 / 1 kg)
Onion, pepper, savory aroma, parsley, pepper, thyme, oregano, coriander, cumin, rapeseed oil, anti-caking agent E551 (silicon dioxide).
Content: 0.5 kg (€37.60 / 1 kg)
Thyme, basil, rosemary, tarragon.
Content: 0.5 kg (€29.90 / 1 kg)
Tomato, pepper, garlic, basil, thyme, onion, pepper.
Content: 0.5 kg (€43.90 / 1 kg)
Onion, garlic, pepper, ginger, horseradish, rapeseed oil
Content: 0.5 kg (€35.00 / 1 kg)
Cumin, paprika, turmeric, coriander, mustard, nutmeg, garlic, ginger, fenugreek, pepper.
Content: 0.5 kg (€11.98 / 1 kg)
Parsley, onion, garlic, pepper, curry.
Content: 0.5 kg (€35.00 / 1 kg)
Chives, celery, parsley, garlic, onion.
Content: 0.5 kg (€39.90 / 1 kg)
Cheese knife suitable for all types of hard cheese.
High quality cheese knife. Blade length 300 mm Total length 580 mm. Plastic double handle. Strong and stable cutting edge. With scalloped cut.
The Hendi cheese knife with double handle and 655 mm blade length is a stable cutting tool designed for precise portioning of large hard cheese wheels, featuring a rigid sharp blade and controlled force transfer via two handles. Advantages & Functions • 655 mm long blade – clean cutting of large cheese blocks • Rigid blade design – ideal for hard cheese • Double handle system – maximum control and stability Frequently Asked Questions What type of cheese is it suitable for? It is designed for hard cheese and large cheese wheels. Why does it have two handles? The double handle design provides better control and even pressure distribution. Is the blade flexible? No, the blade is rigid for precise cutting of firm cheese.
High quality cheese knife. Plastic single handle. Strong and stable cutting edge. With scalloped cut.
From milk to specialty Everything important from feeding to marketing Procedure and special tips for each type of milk With practical overviews and many basic recipesIn this book you will find Everything you need to know so that your valuable raw materials become ready-to-sell specialties: biological and biochemical basics, requirements and necessities in cheese cooking, milk processing and cheese production step by step as well as legal know-how.The Austrian dairy master Wolfgang Scholz explains to you the background, shows work steps in words and pictures, tells you tried and tested recipes and lets you benefit from his practical experience. 4th expanded edition 2021. 168 pages, 85 color photos, 12 colored drawings, 20 tables.
Make your own cheese in your own kitchen: With the good instructions in this cheese book, it's possible.From quick to make to matured for months, here you'll find 40 well-tested cheese creations for small quantities made from cow's, sheep's and goat's milk. ~Detailed step-by-step instructions and step photos for skyr, cream cheese, camembert, ash cheese, blue cheese, mozzarella, pecorino and many more, excellently explained and illustrated with over 500 photos and 50 drawings. At the end of each recipe there is a quick guide for repeat cheesemakers. Immerse yourself in the world of curds and maturation, stirring and turning and learn how to make cheese from scratch with this book. 520 color photos, 49 colored drawings , 352 pages. ~
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