Sacco Salami White Mould Culture Size:For 75 Kg It’s an experience

It’s an experience

The 110W electric motor ensures high power and great reliability

Versatile Use: Wafers can be used whole or divided into four segments

Simply place your meat and desired ingredients inside the hopper

providing real-time feedback during the packaging cycle

Sacco Salami White Mould Culture Size:For 75 Kg It’s an experienceProduct overview This White Mould Culture, also known as Penicillium Nalgiovense, is used for the maturation of certain fermented salami varieties and ham. In this process, it protects the meat from colonization by other moulds and bacteria. The family of Penicillium species are moulds that colonize the surfaces of cheeses, salami, and other naturally aged fermented foods. In case of Salami, the fungus that most commonly colonizes it is Penicillium