Mondostart Classic (10 g)

Provides excellent and stable colour with a moderate acidifying power ideal for small to medium caliber dry sausages. (10 g) Yield : 11.4 kg Starter Cultures assist in the fermentation of dry & semi-dry cured sausages through a rapid acidification process using Lactic Acid Bacteria to help develop colour and achieve specific flavour profiles desired in regional sausage making styles. Note: All Mondostart Cultures are stored frozen at -18 degrees Celsius (or lower) and shipped in an insulated envelope with a frozen gel pack. Halford's recommends keeping cultures frozen until ready to use. Suggested shelf life for Mondo Start Surface, 06 and 2M is approximately 6 months. Suggested shelf life for MondoStart SP and Classic is approximately 12 months.