Fermented sausages
Starter culture range dedicated to produce any kind of cured sausages. Accelerate firming, improve texture, minimize waste, and lower costs by enhancing efficiency and product quality through our complete solutions.
Description
This application accelerates the firming process of the product, leading to increased production efficiency. It enhances texture and cohesion in the initial phases of curing, resulting in a strong and unified end product. Furthermore, it minimizes wastage during slicing, improving the visual appeal and functionality of the end product while also leading to decreased production expenses. LC M range offers a wide selection of final flavours and textures, depending on the type of cured product. This ingredient is crucial for manufacturers seeking to enhance both product quality and cost-effectiveness.
Benefits
Meat Fermentation
Naturally Extend Shelf Life
Bioprotection
Color Fixation
Fermentation Time Within Factory Requirements
Consistent Flavour Profile
Consistent Texture Profile
High Robustness
Products
used
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