Y-blades 105 x 40 mm with 16.5 mm bore, suitable for Fischer, HMF-FREI and Palladino. The Y-blades are attached in pairs to the flail mower shaft using M16x1.5x80 mm screws with a strength rating of 10.9.
Y-knife (flail) with long hole suitable for Mulag, Gilbers, Novemat
To be used with the special sewing machine (sewing awl), order no. 25868 and size 8 needles. Waxed polyester thread, coarse. Length 160m, color: natural
Content: 160 m (€0.23 / 1 m)
Made of plastic, with popping effect and measuring scale, can also be used as a fresh-keeping bowl, lid closes tightly, : 32 cm, contents: 6 l, suitable for transport, storage and freezing.
This yeast nutrient E 517 (ammonium sulfate) is used as a yeast nutrient to supply fermenting yeast with readily available nitrogen and to prevent stuck fermentations. The product compensates nutrient deficiencies during fermentation and supports a stable and complete fermentation of the fermenting material. It helps to avoid fermentation issues and improves fermentation performance through controlled nitrogen supply. Advantages & Functions • Provides readily available nitrogen for yeast • Prevents stuck fermentation through nutrient balance • Supports stable and complete fermentation processes Frequently Asked Questions What is yeast nutrient E 517 used for? It is used to supply yeast with nitrogen and prevent stuck fermentation. How is the dosage applied? The dosage is 20–50 g per hL fermenting material, split on day 3 and day 7 of fermentation. What is the effect on fermentation? It improves yeast vitality and supports a consistent and complete fermentation.
Content: 0.02 kg (€225.00 / 1 kg)
Single-digit yellow number block for plastic neck marking bands. For looping onto collars up to 40 mm wide. 44 x 46 mm (height x width). Pack of 10Order numbers 133001 to 133009 = single type (10 identical numbers)Order number 133010 = set from 0 to 9
Content: 10 Stück (€0.55 / 1 Stück)
This freeze-dried yogurt culture lactic acid bacteria is used for controlled fermentation and enables yogurt production through the bacterial strains Streptococcus thermophilus and Lactobacillus bulgaricus for approx. 1 liter of milk. Advantages & Functions • Dual bacterial culture – Streptococcus thermophilus & Lactobacillus bulgaricus • Lactic acid fermentation – stable yogurt production • Freeze-dried – long shelf life and easy use Frequently Asked Questions What milk volume is it suitable for? For approx. 1 liter of milk. What do the bacteria do? They control fermentation and form yogurt texture and flavor. How is it used? Directly added to milk for fermentation.
This freeze-dried yogurt culture MILD for controlled fermentation is used for yogurt production and ensures a very mild flavor through a mixed culture of different bacterial strains with stable acidification and uniform texture development. Advantages & Functions • Freeze-dried starter culture – long shelf life and easy use • Mixed culture – balanced fermentation with multiple strains • Mild flavor profile – gentle acidification Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 1 liter of milk. What does the yogurt taste like? Very mild and balanced flavor. How is it used? Directly added to milk for fermentation.
This yogurt culture YO 321 for controlled fermentation is used for yogurt production and ensures stable acidification at 38°C to 44°C with a slightly tangy flavor and firm final texture. Advantages & Functions • Thermophilic yogurt culture – optimal activity at 38–44 °C • Texture stability – produces a firmer yogurt consistency • Controlled fermentation – uniform acidification and process reliability Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–100 liters of milk. What temperature is required? Optimal fermentation at 38°C to 44°C. What is the taste of the yogurt? Slightly tangy and typical yogurt flavor.
This yogurt culture YO 320 for controlled fermentation is used for yogurt production and ensures stable acidification at 38°C to 44°C with a mild flavor and especially creamy texture. Advantages & Functions • Thermophilic yogurt culture – optimal activity at 38–44 °C • Creamy texture – produces a smooth and full-bodied yogurt • Controlled fermentation – uniform acidification and stable quality Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–100 liters of milk. What temperature is required? Optimal fermentation at 38°C to 44°C. What is the result difference? Milder taste and creamier yogurt structure.
More than just milk drinks: you can even make a wide variety of healthy dairy products at home using pasteurized milk from the supermarket. Their own preparation gives them a personal touch.Yoghurt and kefir, Indian lassi and Turkish ayran, sour and acidophilus milk or Swedish long milk are simply made, but so are butter and buttermilk, whey , cream cheese and soft cheese as well as quark or quark do not cause much difficulty.A variety of recipes for milk mixed drinks, tzatziki, yoghurt-based salad marinades, kefir cakes, herb butter in numerous variations, pickled cream cheese, buttermilk bread and sweet and savory delicacies made from quark (quark) round off the homemade book.Extensive information about the ingredients of milk, tips for milk consumers of all ages, traditional milk-based home remedies - such as curd wraps or whey cure - as well as recipes for further processing complement this book one of our most important staple foods.
Homemade yogurt contains no unwanted additives, no artificial flavors and less sugar, leaves no packaging waste and offers the opportunity to always enjoy freshly prepared and, above all, very special products for breakfast or at work or training that are not available in stores The introductory part contains basic recipes for various types of yogurt without additional flavoring ingredients, whether creamy or firm, whether Greek, Armenian, Bulgarian or Scandinavian, but also for buttermilk and sour milk, Russian kefir, Icelandic skyr, sour cream and cream cheese. Any type of milk is suitable as a starting product, whether lean or fat, whether animal or vegan. It can be prepared in your own kitchen without any special equipment, but commercially available yogurt makers make the work much easier. 60 creative sweet and savory recipes for home-made fermented milk products show the possible variety: The author has yogurt, buttermilk, cream cheese &~ Co prepared with flavor ingredients such as fruit or vegetables, but also refined with spices and flavors. Whether marzipan yoghurt on red wine and chocolate cherries, vegan soy dessert with dates and pecans, porcini mushroom skyr spread with sea salt or Greek yoghurt with sheep's cheese on spinach - let yourself be surprised by extraordinary taste experiences!