Products

KäseformHöhe: 40mmDurchmesser: 70 mm

Ideal for fresh or soft cheese – simply fill, let drain, and enjoy. Size 5 x 5 x 5 cm

LxWxH 100x100x48 mm

Square, L 85 mm, W 85 mm, H 85 mm

​Cheese mold made of PE, Ø 100 mm, height 95 mm for approx. 300g

230 mm, height 76 mm, with cheese mat 350x350 mm.

100x100 mm, height 110 mm

15 pieces. Consisting of:1 basket 145 mm, H 95 mm. 1 basket 115 mm, H 80 mm. 1 pyramid LxWxH 85x85x85 mm. 1 square (without base), 115 mm, H 110 mm. 1 cylinder wide (without base) 115 mm, H 110 mm. 1 narrow cylinder (without base) 60 mm, H 200 mm. 1 circular shape 190 mm, H 93 mm. 1 lunch tin with lid xH 100x68 mm. 1 cup 90 mm, H 105 mm. 1 cup 80 mm, H 65 mm. 1 cup 60 mm, H 50 mm. 1 round shape 70 mm, H 40 mm1 heart shape 100x100x40 mm 2 cheese mats 20x20 cm. 1 recipe.

With wooden cheese press for starters, cheese press dimensions WxHxD: 23x52x17 cm, Consisting of: 2 plastic molds 110 mm, height 75 mm, 3 cheese cloths, 2 thermometers, 1 liquid rennet 50 ccm, 1 pack of freeze-dried cheese culture, 1 pack of freeze-dried yoghurt culture .

This liquid calf rennet 50 ml with a strength of 145 MCU/ml and activity 1:15,000 is used for controlled milk coagulation in cheese production and ensures stable curd formation with high yield and reliable processing results. Advantages & Functions • High enzyme strength (145 MCU/ml) – precise and uniform milk coagulation • Pure calf rennet – stable quality for reproducible results • Efficient dosing – economical use at 15–25 ml per 100 L milk Frequently Asked Questions How is the rennet dosed? Standard dosage is 15–25 ml per 100 liters of milk. Which cheese types is it suitable for? Suitable for semi-hard and hard cheese production. What does 145 MCU/ml mean? It describes the enzyme strength and ensures defined, reproducible coagulation.

This liquid Berthelot calf rennet with chymosin activity of 50 mg/L is used for controlled milk coagulation in cheese production and ensures reliable curd formation with precise dosing and stable processing results. Advantages & Functions • Defined chymosin activity – controlled and uniform milk coagulation • High-purity natural rennet – stable enzymatic performance • Flexible dosing – adjustable via drops or spoon measurement Frequently Asked Questions How is the rennet dosed? Application is 6–12 drops per liter of milk or 1–2 teaspoons for 20 liters of milk. What is the product used for? Suitable for semi-hard and hard cheese production. Is the rennet standardized? Yes, chymosin activity is 50 mg/L for consistent results.

The Browin cheese making kit is a complete set for producing approximately 10 kg of cheese and includes rennet, calcium chloride, cheese cloth, spice mix, thermometer and a cheese mold (Ø 10 cm, height 5.5 cm, approx. 250 g), enabling structured home cheese production with essential ingredients and equipment. Advantages & Functions • Complete kit – all basic components included • Includes cheese mold – defined shaping (Ø 10 cm) • With rennet & calcium chloride – stable cheese formation Frequently Asked Questions How much cheese can be produced? The kit is designed for approximately 10 kg of cheese production. Are all ingredients included for every cheese type? No, specific starter cultures must be purchased separately depending on the cheese type. Is an instruction manual included? Yes, a detailed production guide is included.

Also for hard and ripe cheeses. Stable shape supports the pressing cut. Plastic handle.

This cheese wax in a 1.2 kg package is intended for hygienic sealing and protection of cheese during ripening and storage. The wax is heated and melted so that the dry cheese can be evenly dipped after the brining process. The resulting wax layer reduces air contact, protects against bacteria and mold growth, and supports controlled ripening of different cheese varieties. Advantages & Functions • Protective wax layer reduces external contamination • Even dipping supports homogeneous sealing • Suitable for cheese ripening and storage Frequently Asked Questions When is the cheese wax applied? The wax is applied to dry cheese after the brining process. How is the cheese wax processed? The wax is heated and fully melted so the cheese can be evenly dipped. What is the function of the wax layer? The layer protects the cheese from mold growth, bacteria, and excessive air contact during ripening.

Yellow cheese wax to protect against bacteria and unwanted mold.

High quality stainless steel cheese wire cutter. Ideal for soft cheese, mozzarella and feta. Replaceable wire.

Set contains 2 cloths

The classic of cheese making is now coming to the market completely revised and with a new layout!What remains is the large number of recipe ideas for all types of cheese made from cow's, goat's and sheep's milk. Whether with raw or pasteurized milk, whether on a small scale at home or as a direct marketer for the farm shop: the book introduces the secrets of cheese making step by step. Starting with simple recipes for liquid dairy products such as buttermilk, whey or kefir and cream cheese such as quark or cream cheese in the style of Gervais, through soft cheese with and without mold, it extends to the sophisticated production of semi-hard and hard cheese, such as Tilsiter or Gouda, Cheddar or Parmesan.

One glove for many applications in agriculture for use with chemicals and crop protection, commercial occupational safety or in the homeBacking fabric made from cotton velourvery comfortable to wear, sweat-absorbentGood grip thanks to textured surfacefood-safeNitrile, therefore good resistance to chemicals and good abrasion resistanceAreas of application: Handling chemicals, industrial health and safety, householdlatex-free, suitable for allergy sufferersLength: 33 cmMaterial thickness: 0.38 mm

?Cherry pitters make pitting cherries child's play. ~Efficient removal of the pits without losing any pulp. ~Dimensions: approx. 16.5 x 8.3 cm

Occurrence: CherryMain symptoms:affected fruits show a brownish discolored area in the stem arearotten, soft flesh around the corewhite , elongated larva Biology:Overwintering as a pupa in the ground. The fly appears from mid-May and lays its eggs individually on the half-ripe, coloring fruits (from green towards yellow). The maggots hatch after 6-12 days and feed on the pulp. After several weeks of feeding, the maggot leaves the fruit and falls to the ground. Medium and late varieties are particularly damaged.Egg laying: Female lays approx. 200 eggsLorva development time: Larvae hatch after 6-12 daysMain flight time: early May to June (fly)Optimal Conditions for flight: 20-21C, below 16C stops egg layingApplication: Assemble the trap and place it around a branch in the upper third of the tree crown. Experience has shown that the ripening process begins earlier on the south side, in the upper third of the crown. The yellow panels should therefore be attached to the outside (sunny) at the beginning of the flight season. The number of panels depends on the size of the tree (2-10 pieces). Keep the glue surface facing outwards free of branches and leaves. Each trap should be checked at regular intervals of 2-3 days. Whenever the trap is checked, the glue surface must be cleaned of adhering insects using an auxiliary instrument (e.g. twig, wooden spatula) if necessary so that the full glue surface is retained. If the yellow board is heavily soiled, replace it or re-glue it with Soveurode special glue (spray glue). Replace the attractant and, if necessary, the entire yellow panel after 4-8 weeks.The traps must be hung up before the butterfly begins to fly.A trap set consists of: 2 trap bodies ( WitaTrap yellow board) pre-glued 2 pheromone stubbles (packaged separately) Sample bag clips for closing the trap and a detailed description.

Funnel with feeder and container for cores, high-quality plastics, metal parts made of stainless steel, suction base. Dimensions: 27.5x19x11.5 cm