Fromagex Products
From cultures to packaging, including equipment, here is our range of products.
Valve 30 L/min with connector for large volume containers from 100 L to 220 L
Medium valve for 100 L to 220 L large volume containers.
Valve that ensures high velocity drainage - 30 L/minute.
Drainage tube may be installed.
Cook chill crate - 37 L
Perforated crate.
Provides ventilation to the products.
Stacking and nesting when half turned.
Large perforations meaning that temperatures can be brought down quickly and is easy to clean.
Coagulation vat 35 L with reinforced bottom
Rigid walls to prevent distortion when loaded.
Ergonomic handles.
Easy to clean and dry.
Anti-wear skirt.
Large volume container - 310 L - 2 fixed wheels and 2 swivel wheels with brakes
The economical solution for moving large volume containers around.
Stainless steel wheels and fastenings.
Load capacity for information purposes only (depending on how the load is spread and the operating temperature).
Round bucket with stainless steel handle - 14 L
Food bucket.
Highly durable.
Anti-wear skirt for increased product durability.
Made from low density polyethylene making it highly resistant.
Stainless steel handle.
EASY-SET® A965
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A3060 Frozen 1000 u
This Chr.Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.
The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).
The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.
EASY-SET® A2021
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A991 Frozen 1000 u
Chr.Hansen's A2000 culture system provides culture blends for continuous direct vat set use.
These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.
A2000 cultures produce less galactose than most other Cheddar cultures.
EASY-SET® A955
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A3040 Frozen 1000 u
This Chr.Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.
The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).
The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.
Easy-Set FLORA C1050 Frozen 500 u
This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.
The culture contains multiple, but well defined mesophilic homofermentative strains, type O.
The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.
The culture does not contribute to eye formation in the cheese.
The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).
Easy-Set A986 Frozen 1000 u
Chr.Hansen's A2000 culture system provides culture blends for continuous direct vat set use.
These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.
A2000 cultures produce less galactose than most other Cheddar cultures.
EASY-SET® A2026
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A3010 Frozen 1000 u
Chr.Hansen's A3000 culture system provides culture blends for continuous direct vat set use.
These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.
A3000 cultures produce less galactose than most other Cheddar cultures.
EASY-SET® A2055
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A992 Frozen 1000 u
Chr.Hansen's A2000 culture system provides culture blends for continuous direct vat set use.
These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.
A2000 cultures produce less galactose than most other Cheddar cultures.
Easy-Set FLORA C1060 Frozen 500 u
This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.
The culture contains multiple, but well defined mesophilic homofermentative strains, type O.
The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.
The culture does not contribute to eye formation in the cheese.
The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).
Easy-Set FLORA C150 Frozen 500 u
This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.
The culture contains multiple, but well defined mesophilic homofermentative strains, type O.
The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.
The culture does not contribute to eye formation in the cheese.
The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).
CAF Frozen 500 u
Mesophilic aromatic culture, type L.
The culture produces flavor and CO2.
CAF is designed to be used as a flavor adjunct culture with Chr.Hansen’s cultures to produce a highly flavored end product.
CR-540 Frozen 475 u
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.
The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used.
This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.
