Ingredients: Maltodextrin, Geotrichum Candidum
Dosage: enough for about 5kg of vegan substrate in optimal controlled fermentation conditions.
For all other productions (amateur, uncontrolled, etc.) it is recommended to use 0.5gr of product for every 500gr of vegan substrate.
The included measuring spoon corresponds to approximately 0.5gr so use 1 every 500gr.
° It is recommended to add it when the substrate has an approximate temperature between 20 ° C and 25 ° C to prevent too low or too high temperatures from inhibiting microbial activity
We recommend to keep the product refrigerated (4-8 ° C and below 50% humidity) or frozen (-20 ° C).
Expiry date indicated on the package.
For bigger orders, wholesale and quotes for both companies and private customers, please write an e-mail to email@example.com
8 in stock
Geotrichum Candidum is a surface ripening ferment for cheeses, to be used in combination with acidification coltures (see Starter Cultures and Vegan Coltures on this e-shop).
It allows the development of a thin white crust: it is a very fine, fast-growing mold with low sensitivity to salt. It promotes the production of intense aromas and the reduction of bitterness in cheeses.
If you are looking for a vegan substrate for your plant-based cheazes to work with, we recommend our organic and raw cashew pieces from our e-shop.
Geotrichum Candidum is produced without any Genetically Modified Organisms (GMOs) at any stage of the production process, in compliance with European regulations EC 1829/2003 and 1830/2003.
° 100% vegan as no animal products have been used at any stage of the production process