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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.
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Cheese mold made of PE, Ø 108/93 mm, height 75 mm
KäseformHöhe: 40mmDurchmesser: 70 mm
Ideal for fresh or soft cheese – simply fill, let drain, and enjoy. Size 5 x 5 x 5 cm
Square, L 85 mm, W 85 mm, H 85 mm
Cheese mold made of PE, Ø 100 mm, height 95 mm for approx. 300g
230 mm, height 76 mm, with cheese mat 350x350 mm.
100x100 mm, height 110 mm
15 pieces. Consisting of:1 basket 145 mm, H 95 mm. 1 basket 115 mm, H 80 mm. 1 pyramid LxWxH 85x85x85 mm. 1 square (without base), 115 mm, H 110 mm. 1 cylinder wide (without base) 115 mm, H 110 mm. 1 narrow cylinder (without base) 60 mm, H 200 mm. 1 circular shape 190 mm, H 93 mm. 1 lunch tin with lid xH 100x68 mm. 1 cup 90 mm, H 105 mm. 1 cup 80 mm, H 65 mm. 1 cup 60 mm, H 50 mm. 1 round shape 70 mm, H 40 mm1 heart shape 100x100x40 mm 2 cheese mats 20x20 cm. 1 recipe.
With wooden cheese press for starters, cheese press dimensions WxHxD: 23x52x17 cm, Consisting of: 2 plastic molds 110 mm, height 75 mm, 3 cheese cloths, 2 thermometers, 1 liquid rennet 50 ccm, 1 pack of freeze-dried cheese culture, 1 pack of freeze-dried yoghurt culture .
This liquid calf rennet 50 ml with a strength of 145 MCU/ml and activity 1:15,000 is used for controlled milk coagulation in cheese production and ensures stable curd formation with high yield and reliable processing results. Advantages & Functions • High enzyme strength (145 MCU/ml) – precise and uniform milk coagulation • Pure calf rennet – stable quality for reproducible results • Efficient dosing – economical use at 15–25 ml per 100 L milk Frequently Asked Questions How is the rennet dosed? Standard dosage is 15–25 ml per 100 liters of milk. Which cheese types is it suitable for? Suitable for semi-hard and hard cheese production. What does 145 MCU/ml mean? It describes the enzyme strength and ensures defined, reproducible coagulation.
Content: 0.05 l (€99.00 / 1 l)
This liquid Berthelot calf rennet with chymosin activity of 50 mg/L is used for controlled milk coagulation in cheese production and ensures reliable curd formation with precise dosing and stable processing results. Advantages & Functions • Defined chymosin activity – controlled and uniform milk coagulation • High-purity natural rennet – stable enzymatic performance • Flexible dosing – adjustable via drops or spoon measurement Frequently Asked Questions How is the rennet dosed? Application is 6–12 drops per liter of milk or 1–2 teaspoons for 20 liters of milk. What is the product used for? Suitable for semi-hard and hard cheese production. Is the rennet standardized? Yes, chymosin activity is 50 mg/L for consistent results.
The Browin cheese making kit is a complete set for producing approximately 10 kg of cheese and includes rennet, calcium chloride, cheese cloth, spice mix, thermometer and a cheese mold (Ø 10 cm, height 5.5 cm, approx. 250 g), enabling structured home cheese production with essential ingredients and equipment. Advantages & Functions • Complete kit – all basic components included • Includes cheese mold – defined shaping (Ø 10 cm) • With rennet & calcium chloride – stable cheese formation Frequently Asked Questions How much cheese can be produced? The kit is designed for approximately 10 kg of cheese production. Are all ingredients included for every cheese type? No, specific starter cultures must be purchased separately depending on the cheese type. Is an instruction manual included? Yes, a detailed production guide is included.
Also for hard and ripe cheeses. Stable shape supports the pressing cut. Plastic handle.
This cheese wax in a 1.2 kg package is intended for hygienic sealing and protection of cheese during ripening and storage. The wax is heated and melted so that the dry cheese can be evenly dipped after the brining process. The resulting wax layer reduces air contact, protects against bacteria and mold growth, and supports controlled ripening of different cheese varieties. Advantages & Functions • Protective wax layer reduces external contamination • Even dipping supports homogeneous sealing • Suitable for cheese ripening and storage Frequently Asked Questions When is the cheese wax applied? The wax is applied to dry cheese after the brining process. How is the cheese wax processed? The wax is heated and fully melted so the cheese can be evenly dipped. What is the function of the wax layer? The layer protects the cheese from mold growth, bacteria, and excessive air contact during ripening.
Content: 1.2 kg (€19.13 / 1 kg)
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