Yogurt & Spreads

This fruit preparation in a pasteurized 3 kg container is designed for refining yogurt, curd cheese and desserts with a natural fruit flavor without synthetic colorings or flavorings. The formulation is suitable for professional use in dairies, direct marketing and food production. Advantages & Functions • Pasteurized filling improves product safety and shelf life • Free from preservatives and artificial colors or flavorings • Suitable for yogurt, curd cheese and dessert applications with flexible dosing Frequently Asked Questions What is the recommended dosage for yogurt? The recommended dosage for yogurt is 16–20%. What dosage is recommended for curd cheese? The recommended dosage for curd cheese is 12–15%. Are custom varieties available? Custom fruit varieties and organic versions are available on request.

This seasoning emulsion for herb butter with garlic, dill and chives improves spreadability and stability of butter preparations through homogeneous distribution of seasoning components. The blend is suitable for professional applications in gastronomy, direct marketing and food production at a dosage of 70 g/kg. Advantages & Functions • Emulsion form prevents herbs and spices from settling • Improved texture and consistent spreadability of butter preparations • High stability even when stored at room temperature Frequently Asked Questions What is the recommended dosage? The recommended dosage is 70 g per kilogram of final product. Which flavor notes are included in the blend? The seasoning emulsion contains garlic, dill and chives. For which applications is the emulsion suitable? The blend is suitable for herb butter, butter preparations and savory spreads.

This seasoning preparation for Liptauer spreads with paprika, herbs and selected spices is designed for producing traditional Austrian savory spreads with a spicy aroma and characteristic color. The blend is suitable for professional use in gastronomy, direct marketing and food production with flexible dosing according to individual requirements. Advantages & Functions • Finely balanced paprika flavor for traditional Liptauer taste • Combination of herbs and spices for a savory aroma • Flexible dosage depending on desired flavor intensity Frequently Asked Questions For which applications is the seasoning suitable? The blend is suitable for Liptauer spreads, cream cheese preparations and savory bread spreads. How is the dosage determined? The dosage can be adjusted individually according to taste and requirements. Is the seasoning blend ready to use? The seasoning preparation can be used directly for spread production.

This seasoning preparation for cream cheese with garlic, pepper and parsley is designed for flavor enhancement of cream cheese preparations, spreads and margarines with homogeneous spice distribution. The blend is suitable for professional applications in gastronomy, direct marketing and food production with flexible dosing according to the desired flavor intensity. Advantages & Functions • Combination of garlic, pepper and parsley for a savory flavor profile • Flexible dosage for individual flavor intensity • Suitable for cream cheese, spreads and margarine preparations Frequently Asked Questions For which products is the seasoning suitable? The blend is suitable for cream cheese preparations, margarines and savory bread spreads. How is the dosage adjusted? The dosage can be individually adjusted according to the desired intensity. Which flavor profile does the blend provide? The seasoning preparation creates a savory flavor with notes of garlic, pepper and parsley.

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.