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Fromagex Products
From cultures to packaging, including equipment, here is our range of products.
I200CCL0688
YC-380 Freeze-dried 50u
Thermophilic YoFlex® culture that will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set, stirred and drinking yogurt.
I200CCL0700
YC-381 Freeze-dried 50u
Thermophilic YoFlex® culture that will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set, stirred and drinking yogurt.
I200CCL0712
YC-X11 Freeze-dried 50u
Thermophilic YoFlex® culture that will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set, stirred and drinking yogurt.
I200CCL0716
YC-X11 Freeze-dried 200u
Thermophilic YoFlex® culture that will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set, stirred and drinking yogurt.
I200CCL0740
YC-X16 Freeze-dried 50u
Thermophilic YoFlex® culture that will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set, stirred and drinking yogurt.
I200CCL0750
YF-L811 Freeze-dried 50u
Thermophilic YoFlex® culture that will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set, stirred and drinking yogurt.
I200CCL0766
YF-L812 Freeze-dried 50u
Thermophilic YoFlex® culture that will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set, stirred and drinking yogurt.
I200CCL0768
YF-L812 Freeze-dried 500u
Thermophilic YoFlex® culture that will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set, stirred and drinking yogurt.
I200CCL0780
YoFlex Mild 1.0 Freeze-dried 50u
Thermophilic YoFlex® culture that will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set, stirred and drinking yogurt.
I200CCL0784
YO-FAST 88 Freeze-dried 200u
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.
The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.
Suitable for stirred, drinking and frozen yoghurt.
I200CHL0020
Calsol (calcium chloride) 5gal
Calcium Chloride is used as a coagulation aid in the cheese industry.
I200CHL0030
Calsol (calcium chloride 32%) 1gal
Calcium Chloride is used as a coagulation aid in the cheese industry.
I200CHL0040
Calsol (calcium chloride 32%) 1L
Calcium Chloride is used as a coagulation aid in the cheese industry.
I200CHL0050
Calsol (calcium chloride 32%) 250ml
Calcium Chloride is used as a coagulation aid in the cheese industry.
I200LIP0100
Calf lipase 80LFU/g 1kg (SpiceIT® AC )
SpiceIT®AC can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual. As a result, selection and dosage of lipases should be adjusted for each market. It is advised to adjust dosage levels according to desired flavor profiles.
I200LIP0200
Lamb lipase 80LFU/g 1kg (SpiceIT® AL)
SpiceIT® AL can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual. As a result, selection and dosage of lipases should be adjusted for each market. It is advised to adjust dosage levels according to desired flavor profiles.
I200LIP0300
Kid-goat lipase 80LFU/g 1kg (SpiceIT® AG)
SpiceIT® AG can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual. As a result, selection and dosage of lipases should be adjusted for each market. It is advised to adjust dosage levels according to desired flavor profiles.
I200LIP0400
Microbial lipase 4000LFU/g 5kg (SpiceIT® M20)
SpiceIT® M20 can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual. As a result, selection and dosage of lipases should be adjusted for each market. It is advised to adjust dosage levels according to desired flavor profiles.
I200LIP0500
Microbial lipase 580LFU/g 500g (SpiceIT® M50-O)
SpiceIT® M50-O can be used to improve the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual requirements. As a result, the selection of a particular lipase should be tailored to the desired flavor profile.
I200LIP0600
Microbial lipase SpiceIT® M100
SpiceIT® M100 can be used to improve the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
I200PRE0020
CHY-MAX® Extra coagulant 5gal
CHY-MAX® Extra can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.
I200PRE0025
CHY-MAX® Extra coagulant (Box of 4 x 1gal)
CHY-MAX® Extra can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.
I200PRE0026
CHY-MAX® Extra coagulant 1gal
CHY-MAX® Extra can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.
I200PRE0028
CHY-MAX® Extra NB coagulant 5gal
CHY-MAX® Extra NB can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.
I200PRE0031
ChymO-PLUS coagulant 600 IMCU 1L
ChymO-PLUS can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.
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