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Penicillium camemberti culture

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New product

Food rust of superficial growth in crust that produces the characteristic white and velvety crust of soft cheeses, fundamentally French. Penicillium Camemberti acts favoring proteolysis and lipolysis. You can buy this mold in envelopes of 3 grams sufficient for use in 50 liters of milk.

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4,49 €

Data sheet

Weight3 grs

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Penicilium Camemberti

Penicilium Camemberti is used at the same time as the lactic ferments by sprinkling a small amount in the milk and keeping the rest of the product in the refrigerator as tightly closed as possible. It is possible to dilute the mold in natural mineral water without chlorifying (3 grs in 3 liters of water) and spray the cheese once molded.

For a perfect development of the bark it is recommended to use it together with the cultivation for the treatment of the bark "Geotrichum Candidum".

You can now buy Penicilium Camemberti in Al Queso

Reviews

Grade 
12/19/2018

Respuesta de Al Queso

Hola Begoña, el producto está libre de trazas animales como podría se la lactosa. Sobre el gluten no encontramos ninguna razón para que este producto tuviese gluten. Un cordial saludo

    Grade 
    12/19/2018

    Comprar penicilium camemberti

    Está libre de gluten y lactosa?

      Grade 
      12/04/2018

      Quesos veganos

      Hola,
      Es apto para veganos? Para hacer quesos Fermentados vegetales? Gracias!

        Grade 
        11/08/2018

        Respuesta de Al Queso

        Estimada Elsa, contacte con clientes@alqueso.es y le haremos un presupuesto. Reciba un cordial saludo.

          Grade 
          11/08/2018

          Compra de cultivo Penicilliim Camemberti y geotrichum Candidum

          Necesito el producto como hago para que me lo envien a Bolivia

            Grade 
            08/24/2018

            Respuesta de Al Queso

            En esta web!!

              Grade 
              08/24/2018

              NECESITO EL PRODUCTO

              DONDE LO PUEDO OBTENER

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                Penicillium camemberti culture

                Penicillium camemberti culture

                Food rust of superficial growth in crust that produces the characteristic white and velvety crust of soft cheeses, fundamentally French. Penicillium Camemberti acts favoring proteolysis and lipolysis. You can buy this mold in envelopes of 3 grams sufficient for use in 50 liters of milk.

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