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Salinity meter is irreplaceable in curing, dairies and homemade preservatives.
Low availability
Linen cheesecloth for home cheese making. Size: 50x50cm
Low availability
Cheesecloth is perfect for producing home-made cheese. Thanks to the conical structure of the holes it does not stick to the cheese making its surface extremely smooth.
Low availability
Cheesecloth is perfect for producing home-made cheese. Thanks to the conical structure of the holes it does not stick to the cheese making its surface extremely smooth.
Cheesecloth is perfect for producing home-made cheese. Thanks to the conical structure of the holes it does not stick to the cheese making its surface extremely smooth.
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 60-80g; O top x O bottom x H: 5 x 5 x 5 cm
High availability
Cheese moulds for the preparation of soft curd cheeses. Ricotta 60-80 g; O top x O bottom x H: 5 x 4,5 x 5 cm
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 60-80g; O top x O bottom x H: 5 x 5 x 5 cm
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 60-80g; O top x O bottom x H: 5 x 5 x 5 cm
High availability
Cheese moulds for the preparation of soft curd cheeses. Ricotta 60-80 g; O top x O bottom x H: 5 x 4,5 x 5 cm
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 60-80g; O top x O bottom x H: 5 x 5 x 5 cm
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 300g; O top x O bottom x H: 12 x 8,3 x 6,3 cm
High availability
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 400 g; O top x O bottom x H: 7 x 5,8 x 14,5 cm
High availability
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 500g; O top x O bottom x H: 11 x 11 x 8,5 cm
Low availability
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 500g; O x H: 11 x 9 cm
High availability
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 300g; O x H: 8,2 x 9 cm
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 250g; O x H: 8,2 x 9 cm
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 300g; O x H: 8,2 x 9 cm
High availability
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 500g; O x H: 11 x 9 cm
Cheese moulds for the preparation of soft curd cheeses. Cheese mould 250g; O x H: 8,2 x 9 cm
Tangy raspberry notes with an undertone of wheat give this light, refreshing beer the perfect introduction. Expect a clean, tart sourness and a crisp, dry finish.
WildBrew Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. WildBrew Sour Pitch produces a clean and balanced citrus flavour profile typical of both traditional and modern sour beer styles.
This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 18°C.
A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.
A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.
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