Fromagex
From cultures to packaging, including equipment, here is our range of products.
YF-L812 Freeze-dried 50 u
Thermophilic YoFlex culture.
The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
YF-L811 Freeze-dried 50 u
Thermophilic YoFlex culture.
The culture will produce yoghurt with very mild flavor, very high viscosity and very low post-acidification.
Suitable for cup set, stirred and drinking youghurt.
GEO CA Swing Liquid 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
NOLA Fit 5500 Lactase, 1 L
NOLA Fit 5500 is a novel highly-purified and standardized liquid wide spectrum Bifidobacterium bifidum -galactosidase (lactase).
It is produced by submerged fermentation on a vegetable substrate using a selected strain of Bacillus licheniformis kept under contained conditions and not present in the final product.
The product hydrolyses lactose to a mixture of glucose and galactose.
The product is a premium lactase particularly suitable for fermented milks and cheese manufacture and to avoid off-flavor typically associated with lactose free UHT/ESL milk products.
Ripening mat medium #1 50cm x 1m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
PRB 18 Liquid - Hyptonic 5 D
Blue mould in liquid suspension form for cheese production.
Direct inoculation of cheese milk.
We do not accept any liability in case of undue application.
Natural rennet NATUREN Extra 220 1 L
NATUREN Extra 220 is a standardized rennet manufactured from extracts of the fourth stomach of calves.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolytic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.
4.
23.
1).
MY 800 Freeze-dried 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
Natural rennet NATUREN Extra 220 Halal 5 L
NATUREN Extra 220 Halal is a standardized rennet manufactured from extracts of the fourth stomach of calves.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and pepsin (EC 3.
4.
23.
1).
SWING Botanic P. Album 1 u
Selected mold strain with origin in traditional cheese making.
SWING P.
Album is a ripening tool for mold cheeses used for its role in coloring the surface and contributing to the flavor and texture.
P.
Album can be used in soft cheese and lactic cheese.
Plastic aging rack 745 x 505 mm, H180/160 mm
Robust rack adapted to heavy loads
Plastic racks are light and sturdy, suitable for pressed cheese.
Our plastic aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.
The choice of rack height should be done according to the cheese size.
They stack legs on legs to create shelves where the cheeses can be placed.
This modular solution will optimize the space in the room allowing an even result and an easy manipulation.
It suits well for semi-hard to hard cheeses and blue cheeses.
Made in injected food-grade polypropylene, they are heavy duty and can be stack with a lot of weight on at more than 2 meters.
Plastic brining rack 725 x 485 mm, H125/105 mm
Robust rack adapted to heavy loads
Plastic racks are light and sturdy, suitable for pressed cheese.
Our plastic aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.
The choice of rack height should be done according to the cheese size.
They stack legs on legs to create shelves where the cheeses can be placed.
This modular solution will optimize the space in the room allowing an even result and an easy manipulation.
It suits well for semi-hard to hard cheeses and blue cheeses.
Made in injected food-grade polypropylene, they are heavy duty and can be stack with a lot of weight on at more than 2 meters.
Base on wheels for ripening rack 760 x 580mm and 750 x 510mm - 4 in. wheels
Ripening mat diagonal 50 cm x 1 m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
Manual cheese brush Mont d'Or
Ripening mat straw type 69 cm x 1 m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
Base on wheels for ripening rack 630 x 510mm
Stainless steel aging rack 630 x 510 mm, 25 wires, H120/100 mm (Electropolished)
For a homogeneous rind development
The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.
Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.
Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.
The choice of rack size should be done according to the cheese size and type.
They stack legs on legs to create shelves where the cheeses can be placed.
This modular solution will optimize the space in the room allowing an even result and an easy manipulation.
It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.
Made in #304 SS.
Assembly of the wires on the frame by food-grade spot welding.
