| Absolut Cream Plus C2-100 | Bankom D.O.O | Absolut Cream Plus C2-100 is an ice cream production base that is made from skimmed milk, hydrogenated vegetable fat, dextrose, maltodextrin, modified starch, glucose syrup, emulgators: E-472a, E-472b, E-471, milk protein, thickeners: guar gum E-412, carb...view more Absolut Cream Plus C2-100 is an ice cream production base that is made from skimmed milk, hydrogenated vegetable fat, dextrose, maltodextrin, modified starch, glucose syrup, emulgators: E-472a, E-472b, E-471, milk protein, thickeners: guar gum E-412, carboxymethyl cellulose E-466, carob flour E-410, and milk aroma. It is packaged in 2kg, 5kg, 10kg, and 20kg containers that have a shelf-life of 12 months. Absolut Cream Plus C2-100 can be prepared using the warm or cold procedure and must be kept at a dry, cool, ventilated and dark place. view less | |
| ALBAMAX Liquid | Clerici-Sacco Group | ALBAMAX Liquid is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a colourless to amber liquid, with a specific odour. ALBAMAX Liquid has a strength of ≥ ...view more ALBAMAX Liquid is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a colourless to amber liquid, with a specific odour. ALBAMAX Liquid has a strength of ≥ 600 IMCU/ml, a pH level of 5,5 – 6,0, and a sodium chloride level of ≥ 10 %(w/v). view less | |
| ALBAMAX Powder | Clerici-Sacco Group | ALBAMAX Powder is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a light brown-grey powder, with a specific odour. ALBAMAX Powder has a strength of ≥ 1.8...view more ALBAMAX Powder is a milk clotting enzyme produced by fermentation of Aspergillus niger var. awamori. This product has an Enzymatic composition of 100% chymosin. It is a light brown-grey powder, with a specific odour. ALBAMAX Powder has a strength of ≥ 1.800 IMCU/g. It has a shelf life of two years. view less | |
| Annatto Cheese Colour | Clerici-Sacco Group | Annatto Cheese Colour is an aqueous potassium hydroxide solution of the colouring pigment extracted from Annatto seeds. It is completely miscible in water and has a Norbixin content of 1,13 – 1,5%. It is a yellow to orange liquid that contains GMO free in...view more Annatto Cheese Colour is an aqueous potassium hydroxide solution of the colouring pigment extracted from Annatto seeds. It is completely miscible in water and has a Norbixin content of 1,13 – 1,5%. It is a yellow to orange liquid that contains GMO free ingredients. The recommended dosage is 0.001 - 0.20%, with the required colour shade depending on the dosage. view less | |
| Bioherb | Bankom D.O.O | Bioherb is a product that is based on coconut fats and is one hundred percent vegetable. Its shelf life is six months and is packaged 2kg and 20kg containers. Bioherb has a powdery texture and is used in order to avoid the use of milk fats for religious, ...view more Bioherb is a product that is based on coconut fats and is one hundred percent vegetable. Its shelf life is six months and is packaged 2kg and 20kg containers. Bioherb has a powdery texture and is used in order to avoid the use of milk fats for religious, medical or practical reasons. It can be used instead of milk powder without altering recipes. view less | |
| Biolac 10 | Bankom D.O.O | Biolac 10 is a vegetable fat and protein that is used as a complete substitute for milk powder in the food industry. It is used for all types of spreads, creams, puddings, ice creams, biscuits, pastries, cakes, bread and other nutritional products. Biolac...view more Biolac 10 is a vegetable fat and protein that is used as a complete substitute for milk powder in the food industry. It is used for all types of spreads, creams, puddings, ice creams, biscuits, pastries, cakes, bread and other nutritional products. Biolac 10 has a shelf life of 360 days and should be stored in a dry, cold, dark ventilated area. This product comes in 10kg and 20kg containers and differs from the other Biolac products in terms of the amount of lactose, ash, fats, and protein. view less | |
| Biolac 15 | Bankom D.O.O | Biolac 15 is a vegetable fat and protein that is used as a complete substitute for milk powder in the food industry. It is used for all types of spreads, creams, puddings, ice creams, biscuits, pastries, cakes, bread and other nutritional products. Biolac...view more Biolac 15 is a vegetable fat and protein that is used as a complete substitute for milk powder in the food industry. It is used for all types of spreads, creams, puddings, ice creams, biscuits, pastries, cakes, bread and other nutritional products. Biolac 15 has a shelf life of 360 days and should be kept in a dry, cold, dark and ventilated area. This product comes in 10kg and 20kg containers and differs from the other Biolac products in terms of the amount of lactose, ash, fats, and protein. view less | |
| Biolac 20 | Bankom D.O.O | Biolac 20 is based on milk products, vegetable fat, and protein. It is used as a complete substitute for milk powder in the food industry, for all types of spreads, creams, puddings, ice creams, biscuits, pastries, cakes, bread and other nutritional produ...view more Biolac 20 is based on milk products, vegetable fat, and protein. It is used as a complete substitute for milk powder in the food industry, for all types of spreads, creams, puddings, ice creams, biscuits, pastries, cakes, bread and other nutritional products. view less | |
| Biolac 30 | Bankom D.O.O | Biolac 30 is based on milk products, vegetable fat, and protein. It is used as a complete substitute for whole milk powder in the food industry, for all types of spreads, creams, puddings, ice creams, biscuits, pastries, cakes, bread and other nutritional...view more Biolac 30 is based on milk products, vegetable fat, and protein. It is used as a complete substitute for whole milk powder in the food industry, for all types of spreads, creams, puddings, ice creams, biscuits, pastries, cakes, bread and other nutritional products. view less | |
| Biolac S | Bankom D.O.O | Biolac S is based on whey powder, vegetable fat and protein. Biolac-10 can change the whole milk powder and Biolac-S can change skimmed milk powder, without changing the recipe used and the method of application. Biolac-S product is used in confectione...view more Biolac S is based on whey powder, vegetable fat and protein. Biolac-10 can change the whole milk powder and Biolac-S can change skimmed milk powder, without changing the recipe used and the method of application. Biolac-S product is used in confectionery, bakery and confectionery industry. The fat content Biolac-S is between whole and skimmed milk powder and has the most universal application possibilities. Fresh or pasteurized milk can be replaced with 130gr Biolac and 870 ml of water, with no change in the basic recipe. Biolac-10 is recommended in the products with increased fat content and Biolac-S in products that should have foamed structure and to achieve good volume (especially with whipped cream). view less | |
| Biolac SL | Bankom D.O.O | Biolac SL is based on whey powder, vegetable fat and protein, skim milk powder. It is used as a complete substitute for skim milk powder in the food industry, for all types of spreads, creams, puddings, ice creams, biscuits, pastries, cakes, bread and oth...view more Biolac SL is based on whey powder, vegetable fat and protein, skim milk powder. It is used as a complete substitute for skim milk powder in the food industry, for all types of spreads, creams, puddings, ice creams, biscuits, pastries, cakes, bread and other nutritional products. view less | |
| Biopro 20 | Bankom D.O.O | Biopro 20 is a low fat moderately toasted soft soybean powder manufactured of hulled soybeans by a special hydrothermal treatment within which oil is extracted out and anti-nutritious soybean factors are deactivated. This product contains high quality pr...view more Biopro 20 is a low fat moderately toasted soft soybean powder manufactured of hulled soybeans by a special hydrothermal treatment within which oil is extracted out and anti-nutritious soybean factors are deactivated. This product contains high quality proteins and essential amino acids, soybean oil, lecithin, protective nutritious ingredients, minerals and vitamins soluble in fats. Biopro 20 has excellent dispersion and absorbs fats, improves structure and possesses extremely anti oxidative activity. This product is used in meat and bakery industry. view less | |
| Biopro 20-L | Bankom D.O.O | Biopro 20-L - low fat moderately toasted soft soybean powder light is manufactured from healthy, dehulled soybean, by a special hydrothermal treatment during which oil is extracted out and anti nutritious soybean factors are deactivated. Hydrothermal trea...view more Biopro 20-L - low fat moderately toasted soft soybean powder light is manufactured from healthy, dehulled soybean, by a special hydrothermal treatment during which oil is extracted out and anti nutritious soybean factors are deactivated. Hydrothermal treatment of soybean, without usage of any chemical reagents, provides production of final products rich in high quality proteins and essential amino acids, soybean oil, lecithin, protective nutritious ingredients, minerals and vitamins soluble in fats. view less | |
| Biopro 21 | Bankom D.O.O | Biopro21 is a low fat fully toasted soft soybean powder that is manufactured of hulled soybeans by a special hydrothermal treatment within which oil is extracted out and anti-nutritious soybean factors are deactivated. This product contains high quality p...view more Biopro21 is a low fat fully toasted soft soybean powder that is manufactured of hulled soybeans by a special hydrothermal treatment within which oil is extracted out and anti-nutritious soybean factors are deactivated. This product contains high quality proteins and essential amino acids, soybean oil, lecithin, protective nutritious ingredients, minerals and vitamins soluble in fats. Biopro 21 disperses and absorbs fats, improves structure and possesses extremely anti oxidative activity. The difference from Biopro 20, which is moderately toasted, Biopro 21 is fully toasted product. Biopro 21 is used in confectionary industry. view less | |
| Biopro 25 | Bankom D.O.O | Biopro 25 is a low fat moderately toasted hard soybean powder that is manufactured of soy bean pilled by a special hydrothermal treatment within which oil is extracted out and anti-nutritious soybean factors are deactivated. This product contains proteins...view more Biopro 25 is a low fat moderately toasted hard soybean powder that is manufactured of soy bean pilled by a special hydrothermal treatment within which oil is extracted out and anti-nutritious soybean factors are deactivated. This product contains proteins and essential amino acids, soybean oil, lecithin, protective nutritious components, minerals and vitamins soluble in fats. Biopro 25 disperses and absorbs fats, improves structure and possesses extremely anti-oxidative activity. This product differs from the other Biopro products by having larger granulations. Due to its larger granulations Biopro 25 is most frequently used in making various kinds of dough for cakes and French pastry, cake crams and making chocolates and creams for sprinkling of upper surface of ice creams and cakes with a goal to replace parts of hazel nuts, almonds or wall nuts. In the meat processing industry Biopro 25 is used to make ready-made meals due to its large granulations that replace up to 20% of mass in manufacturing various kinds of ready-made meat minced dishes. view less | |
| Biopro 26 | Bankom D.O.O | Biopro 26 - low fat completely toasted hard soybean powder is manufactured from healthy, dehulled soybean, by a special hydrothermal treatment during which oil is extracted out and anti nutritious soybean factors are deactivated. Hydrothermal treatment of...view more Biopro 26 - low fat completely toasted hard soybean powder is manufactured from healthy, dehulled soybean, by a special hydrothermal treatment during which oil is extracted out and anti nutritious soybean factors are deactivated. Hydrothermal treatment of soybean, without usage of any chemical reagents, provides production of final products rich in high quality proteins and essential amino acids, soybean oil, lecithin, protective nutritious ingredients, minerals and vitamins soluble in fats. view less | |
| Biopro 30 | Bankom D.O.O | Biopro 30 - full fat moderately toasted soft soybean powder is manufactured from healthy, dehulled soybean, by a special hydrothermal treatment during which all anti nutritious soybean factors are deactivated. Hydrothermal treatment of soybean, without us...view more Biopro 30 - full fat moderately toasted soft soybean powder is manufactured from healthy, dehulled soybean, by a special hydrothermal treatment during which all anti nutritious soybean factors are deactivated. Hydrothermal treatment of soybean, without usage of any chemical reagents, provides production of final products rich in high quality proteins and essential amino acids, soybean oil, lecithin, protective nutritious ingredients, minerals and vitamins soluble in fats. view less | |
| Biopro 32 | Bankom D.O.O | Biopro 32 is a fully fat enzyme active soft soybean powder that is manufactured by a particular process in which soybean is processed within which natural ration of proteins is saved, soybean oil, lecithin, minerals and vitamins soluble in fats. It is a m...view more Biopro 32 is a fully fat enzyme active soft soybean powder that is manufactured by a particular process in which soybean is processed within which natural ration of proteins is saved, soybean oil, lecithin, minerals and vitamins soluble in fats. It is a means for powder whitening due to activity of enzyme lypoxigenasis. Also, it influences an increase of dough volume, as well as preservation of freshness of a product. Biopro 32 improves healthiness, organoleptic characteristics and appearance of bakery products. Enzyme active soybean powder is recommended in diets to people allergic on celiac glutens, as well as to children with autism. This sort of soybean powder is successfully used in soybean milk production. view less | |
| Biopro 35 | Bankom D.O.O | Biopro 35 are full fat soy grits that are manufactured of healthy, hulled soybean, by a special hydrothermal treatment within which oil is not extracted out. Hydrothermal treatment of soybean provides a product of high nutritious and biological value with...view more Biopro 35 are full fat soy grits that are manufactured of healthy, hulled soybean, by a special hydrothermal treatment within which oil is not extracted out. Hydrothermal treatment of soybean provides a product of high nutritious and biological value with deactivated anti nutritious factors without the usage of chemical reagents by which usability of proteins is improved. Biopro 35 has a ratio of high value proteins, soybean oil, lecithin, minerals, and vitamins soluble in fats. Biopro 35 is important due to its functional characteristics: emulsification, stabilization and retaining of water, prevention of rancidness of fats- due to naturally high content of tocopherol. By the use of Biopro 35 grits nutritious value is increased, organoleptic characteristics are improved, as well as sustainability of final product. This product is produced, depending on purpose, in different granulations, ranging from 250-500 microns. By adding this product to bread the economy is improved, due to use of greater quantity of water while forming dough, improvement of nutritious value, quality, color and taste. The usage of Biopro 35 decreases consumption of eggs and fats and improves distribution of fats and sugar. view less | |
| Biopro 50 | Bankom D.O.O | Biopro 50 is made of genetically unmodified soybean that is being crumbled, and then dehulled. It is manufactured by a process in which soybean is hydrothermally treated and toasted on desired temperature. Through this process all anti-nutritive factors ...view more Biopro 50 is made of genetically unmodified soybean that is being crumbled, and then dehulled. It is manufactured by a process in which soybean is hydrothermally treated and toasted on desired temperature. Through this process all anti-nutritive factors are eliminated, which increases protein value. Biopro 50 has significant functional properties like: emulsifying, stabilizing, binding and water retention, preventing rancidity of fat - a due to its naturally high tocopherol composition. Usage of Biopro 50 increases the nutritional value, improves organoleptic properties, as well as the sustainability of the final product. Adding of this product increases fuel economy, due to higher usage of water in forming knead, improves nutritional value, quality, color and taste. When using Biopro 50 it can help to reduce consumption of eggs and fat and improves the distribution of fat and sugar. view less | |
| Calf Lipases | Clerici-Sacco Group | Calf Lipases is a light beige powder that has been obtained only from the basis tongue calf glands suspended on sodium chloride and/or milk powder and whey powder. Calf Lipase creates a delicate but very noticeable flavour, similar to the scent of butter,...view more Calf Lipases is a light beige powder that has been obtained only from the basis tongue calf glands suspended on sodium chloride and/or milk powder and whey powder. Calf Lipase creates a delicate but very noticeable flavour, similar to the scent of butter, and lightly spicy. This product is meant to produce piquant cheeses. Calf Lipases has a pH level of 6,20 - 6,50, in solution 1%, and a humidity point of max. 5%. view less | |
| Casein Labels | Clerici-Sacco Group | Casein Labels are an economic but effective traceability system for cheeses. Significant data like origin, health mark, consecutive number and more are printed on the side in contact with the cheese surface so they are protected by any external agents whi...view more Casein Labels are an economic but effective traceability system for cheeses. Significant data like origin, health mark, consecutive number and more are printed on the side in contact with the cheese surface so they are protected by any external agents which might make them less clear. The proper use of Casein Labels is to place it on cheese during pressing and/or turning of cheese when its temperature and humidity are still high, it this way casein can be easily become part of the cheese surface. view less | |
| CLERIZYMA - Lysozyme hydrochloride E 1105 | Clerici-Sacco Group | CLERIZYMA - Lysozyme hydrochloride E 1105 is a clear and almost colourless liquid, exclusively made of extract from hen egg whites. It is easily soluble without excessive stirring which could impair its activity.The granular formulation of Clerizyma reduc...view more CLERIZYMA - Lysozyme hydrochloride E 1105 is a clear and almost colourless liquid, exclusively made of extract from hen egg whites. It is easily soluble without excessive stirring which could impair its activity.The granular formulation of Clerizyma reduces its dispersion in the environment and the risk of being accidentally inhaled by operators. Additionally its formulation in granules makes weighing easier. This product has a shelf life of six months, and is ideally used in the food industry. view less | |
| Dairy Starter Cultures | Clerici-Sacco Group | Dairy Starter Cultures are freeze-dried starter cultures that are used for bulk starter preparation. Standardisation and control, are achieved when Lyoto is used in combination with Lacmon Media and Bioactivator as a milk replacement. Dairy Starter Cultur...view more Dairy Starter Cultures are freeze-dried starter cultures that are used for bulk starter preparation. Standardisation and control, are achieved when Lyoto is used in combination with Lacmon Media and Bioactivator as a milk replacement. Dairy Starter Cultures can be used in yoghurt, Kefir, pasta filata, fermented milk, and cheese. view less | |
| Dextrose | Bankom D.O.O | Dextrose (D-Glucose or grape sugar) is a valuable source of quick energy. It is an important monosaccharide used in feed for domestic animals. Other carbohydrates need to be converted to the form of glucose before they can be used in body for energetic pu...view more Dextrose (D-Glucose or grape sugar) is a valuable source of quick energy. It is an important monosaccharide used in feed for domestic animals. Other carbohydrates need to be converted to the form of glucose before they can be used in body for energetic purposes. This product can be used in the food industry and feed industry, as an energy source and for taste-correction. view less | |
| Kid Goat Lipases | Clerici-Sacco Group | Kid Goat Lipases is a light beige powder that is obtained only from the basis tongue kid goat glands suspended on sodium chloride and/or milk powder and whey powder. Kid Goat Lipase has a strong definite flavour, spicy, very similar to Italian provolone c...view more Kid Goat Lipases is a light beige powder that is obtained only from the basis tongue kid goat glands suspended on sodium chloride and/or milk powder and whey powder. Kid Goat Lipase has a strong definite flavour, spicy, very similar to Italian provolone cheese with a lingering and very noticeable aroma of goat’s milk. This product had a pH level of 6,20 - 6,50, in solution 1%, and a humidity point of max. 5%. view less | |
| Kid/Lamb Lipase – Double Strength | Clerici-Sacco Group | Kid/Lamb Lipase – Double Strength is a light beige powder that has been obtained only from the basis tongue kid/lamb glands suspended on sodium chloride and/or milk powder and whey powder. Lamb Lipase gives a sharper and more pronounced flavour, typical o...view more Kid/Lamb Lipase – Double Strength is a light beige powder that has been obtained only from the basis tongue kid/lamb glands suspended on sodium chloride and/or milk powder and whey powder. Lamb Lipase gives a sharper and more pronounced flavour, typical of Pecorino Romano. It is very noticeable on the palate and with longlasting effect. It has a medium spiciness, and a strong definite flavour very similar to Italian Provolone cheese. This product has a pH level of 6,20 - 6,50, in solution 1%, and a humidity level of max. 5%. view less | |
| Lamb Lipases | Clerici-Sacco Group | Lamb Lipases is a light beige powder that is obtained only from the basis tongue lamb glands suspended on sodium chloride and/or milk powder and whey powder. Every type of lipase provides its own characteristic flavour due to the different way each one of...view more Lamb Lipases is a light beige powder that is obtained only from the basis tongue lamb glands suspended on sodium chloride and/or milk powder and whey powder. Every type of lipase provides its own characteristic flavour due to the different way each one of them works, giving a sharper and more pronounced flavour, typical of Pecorino Romano. It is medium spicy, and is very noticeable on the palate, with longlasting effect. This product has a pH level of 6,20 - 6,50 in solution 1%, and a humidity of max. 5%. view less | |
| Liquid Rennet 20/80 | Clerici-Sacco Group | Liquid Rennet 20/80 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production. It is a natural rennet free from colouring matters, flavourings or other additives. Liquid Renne...view more Liquid Rennet 20/80 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production. It is a natural rennet free from colouring matters, flavourings or other additives. Liquid Rennet 20/80 has a composition of Chymosin (20%) and Bovine pepsine (80%). view less | |
| Liquid Rennet 50/50 | Clerici-Sacco Group | Liquid Rennet 50/50 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production, and is a natural rennet free from colouring matters, flavourings or other additives. It has a co...view more Liquid Rennet 50/50 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production, and is a natural rennet free from colouring matters, flavourings or other additives. It has a composition of Chymosin (50%) and Bovine pepsine (50%). view less | |
| Liquid Rennet 75/25 | Clerici-Sacco Group | Liquid Rennet 75/25 is a light, perfectly clear liquid, with a composition of Chymosin (75%) and Bovine pepsine (25%). This product is naturally obtained only from calf vells, and is ideal for the food industry for cheese production. This natural rennet i...view more Liquid Rennet 75/25 is a light, perfectly clear liquid, with a composition of Chymosin (75%) and Bovine pepsine (25%). This product is naturally obtained only from calf vells, and is ideal for the food industry for cheese production. This natural rennet is free from colouring matters, flavourings or other additives, and has a shelf life of 6 months. view less | |
| Liquid Rennet 92/8 | Clerici-Sacco Group | Liquid Rennet 92/8 is a light, perfectly clear liquid, with a composition of Chymosin (92%) and Bovine pepsine (8%). This product is a natural rennet obtained only from calf vells, and the raw material is frozen and checked at the origin. It is ideal in t...view more Liquid Rennet 92/8 is a light, perfectly clear liquid, with a composition of Chymosin (92%) and Bovine pepsine (8%). This product is a natural rennet obtained only from calf vells, and the raw material is frozen and checked at the origin. It is ideal in the food industry for cheese production, and is free from colouring matters, flavourings or other additives. view less | |
| Microclerici | Clerici-Sacco Group | Microclerici microbial coagulant preparation is derived from a controlled fermentation of Rhizomucor miehei. It is a brownish granulate, ideal for use in the food industry for cheese production. This product has a strength of 1:150.000 MCU/g and 2040 IMCU...view more Microclerici microbial coagulant preparation is derived from a controlled fermentation of Rhizomucor miehei. It is a brownish granulate, ideal for use in the food industry for cheese production. This product has a strength of 1:150.000 MCU/g and 2040 IMCU. This product has a shelf life of two years, if stored in its original container and in a dry, cool place. view less | |
| Microclerici Liquid | Clerici-Sacco Group | Microclerici Liquid is a microbial coagulant preparation that is derived from a controlled fermentation of Rhizomucor miehei. This product is a light brown liquid for use In food industry for cheese production. It has a strength of 1: 50.000 MCU/ml and 68...view more Microclerici Liquid is a microbial coagulant preparation that is derived from a controlled fermentation of Rhizomucor miehei. This product is a light brown liquid for use In food industry for cheese production. It has a strength of 1: 50.000 MCU/ml and 680 IMCU. Microclerici Liquid has a shelf life of one year if it is stored in the original sealed containers at +4°C/+8°C. view less | |
| Natacid | Clerici-Sacco Group | Natacid is a white to yellow crystalline powder containing 50% active natamycin E 235 (previously named pimaricin) produced by fermentation using a non genetically modified strain of Streptomyces natalensis. Natacid solutions are stable at room temperatu...view more Natacid is a white to yellow crystalline powder containing 50% active natamycin E 235 (previously named pimaricin) produced by fermentation using a non genetically modified strain of Streptomyces natalensis. Natacid solutions are stable at room temperatures for up to 24 hours. This product used for alimentary in many different food and beverage systems, to prevent the growth of mould and yeast. view less | |
| Niside | Clerici-Sacco Group | Niside is a product containing nisin and is a natural preservative produced by some strains of Lactococcus lactis, inhibiting the growth of Gram positive bacteria which causes the degradation of food. Niside is designed for being added to water and mixed ...view more Niside is a product containing nisin and is a natural preservative produced by some strains of Lactococcus lactis, inhibiting the growth of Gram positive bacteria which causes the degradation of food. Niside is designed for being added to water and mixed during the production process of food which requires a longer shelf life. The product is not harmful for humans, and is used as a food preservative in a number of thermal processed foods, application for canned foods, ricotta, liquid egg, pasteurised or flavoured milk and drinks, processed cheese, other dairy products, wet instant noodles, plant protein foods, fermentation products and meat products. view less | |
| Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) | Clerici-Sacco Group | Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) is a suitable product to produce piquant and semi-piquant cheeses obtained from cow, sheep and goat milk. It is a brown paste extracted from the stomachs of unweaned kids and, to a smaller extent...view more Rennet Paste Type Provo 100 (Soluble Purified Rennet Paste) is a suitable product to produce piquant and semi-piquant cheeses obtained from cow, sheep and goat milk. It is a brown paste extracted from the stomachs of unweaned kids and, to a smaller extent, from unweaned lambs. It is soluble and ready-to-use without alterations of the characteristic composition both of the curdling enzymes and of the lipases. The high content of lipases, which hydrolyse milk fat releasing free fatty acids, gives its typical flavour to the cheese. view less | |
| Rennet Powder 20/80 | Clerici-Sacco Group | Rennet Powder 20/80 is a granular beige powder that may have colour variation, but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at t...view more Rennet Powder 20/80 is a granular beige powder that may have colour variation, but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at the origin. It has a shelf life of one year and is ideal in the food industry for quality cheese production. Rennet Powder 20/80 has a composition of Chymosin (20%) and Bovine Pepsin (80%). view less | |
| Rennet Powder 50/50 | Clerici-Sacco Group | Rennet Powder 50/50 is a granular beige powder that may have colour variation. but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at t...view more Rennet Powder 50/50 is a granular beige powder that may have colour variation. but this does not influence on the clotting activity. This product is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at the origin. Rennet Powder 50/50 has a strength of 1:90.000 to 1:125.000 and 830 to 1250 IMCU/g. It has a composition of Chymosin (50%) and Bovine Pepsin (50%). view less | |
| Rennet Powder 70/30 | Clerici-Sacco Group | Rennet Powder 70/30 is a granular beige powder that may have colour variation, but this does not influence the clotting activity. This product has a strength of 1:100.000 to 1:125.000 and 890 to 1200 IMCU/g. It is a natural rennet free from colouring matt...view more Rennet Powder 70/30 is a granular beige powder that may have colour variation, but this does not influence the clotting activity. This product has a strength of 1:100.000 to 1:125.000 and 890 to 1200 IMCU/g. It is a natural rennet free from colouring matters, flavourings or other additives, and is ideal in the food industry for quality cheese production. Rennet Powder 70/30 has a shelf life of one year is in the original sealed containers, and stored in a cool and dry place. view less | |
| Rennet Powder 90/10 | Clerici-Sacco Group | Rennet Powder 90/10 is a granular beige powder that may have colour variation, but this has no influence on the clotting activity. It has a strength of 1:100.000 to 1:145.000 and 870 to 1390 IMCU/g. This product has a composition of Chymosin (90%) and Bov...view more Rennet Powder 90/10 is a granular beige powder that may have colour variation, but this has no influence on the clotting activity. It has a strength of 1:100.000 to 1:145.000 and 870 to 1390 IMCU/g. This product has a composition of Chymosin (90%) and Bovine Pepsin (10%). Rennet Powder 90/10 is a natural rennet obtained from very young calves stomachs, and the raw material is frozen and checked at the origin. This product is used in the food industry for quality cheese production. view less | |
| Rennet Powder 96/4 | Clerici-Sacco Group | Rennet Powder 96/4 has a composition of Chymosin (96%) and Bovine Pepsin (4%). This product is a granular beige powder that may have colour variation, but this has not influence on the clotting activity. It has a strength of 1:90.000 to 1:160.000 and 765 ...view more Rennet Powder 96/4 has a composition of Chymosin (96%) and Bovine Pepsin (4%). This product is a granular beige powder that may have colour variation, but this has not influence on the clotting activity. It has a strength of 1:90.000 to 1:160.000 and 765 to 1620 IMCU/g. Rennet Powder 96/4 is a natural rennet obtained from very young calves stomachs, and used in the food industry for quality cheese production. view less | |
| Smoke Aroma Type Strong | Clerici-Sacco Group | Smoke Aroma Type Strong is a concentrated aqueous solution of maple smoke flavours, with no preservatives or additives, making it a pure natural product. It is a clear, brown liquid with characteristic hardwood smoke aroma and will develop a slightly clou...view more Smoke Aroma Type Strong is a concentrated aqueous solution of maple smoke flavours, with no preservatives or additives, making it a pure natural product. It is a clear, brown liquid with characteristic hardwood smoke aroma and will develop a slightly cloudy solution. This product is ideally used to give a traditional smoke flavor in meat and poultry products, sauces, cheeses, seafood, snacks and pet foods. view less | |
| SOFT Ice Cream Mixture | Bankom D.O.O | SOFT Ice Cream Mixture is a complete mixture for the production of all kinds of ice cream. It is suitable for warm or cold production processes. It is suitable for the commercial production of ice cream and cold pasteurization process, production of soft ...view more SOFT Ice Cream Mixture is a complete mixture for the production of all kinds of ice cream. It is suitable for warm or cold production processes. It is suitable for the commercial production of ice cream and cold pasteurization process, production of soft ice cream, as well as for home usage. view less | |
| Soy Protein Isolate | Bankom D.O.O | Soy Protein Isolate is feed produced by processing undamaged, clean dehulled soybeans, from which was removed most of the oil, as well as water soluble non-protein components. It can be used in the meat industry, bakery, confectionery industry, feed indus...view more Soy Protein Isolate is feed produced by processing undamaged, clean dehulled soybeans, from which was removed most of the oil, as well as water soluble non-protein components. It can be used in the meat industry, bakery, confectionery industry, feed industry. view less | |
| Toasted Ground Soybean Hull | Bankom D.O.O | Toasted Ground Soybean Hull is a type of product is produced from healthy, genetically non-modified soybeans, which are crushed and dehulled. Hull is than ground, and through special heat treatment and toasting at desired temperatures, all anti-nutritiona...view more Toasted Ground Soybean Hull is a type of product is produced from healthy, genetically non-modified soybeans, which are crushed and dehulled. Hull is than ground, and through special heat treatment and toasting at desired temperatures, all anti-nutritional factors are removed. Technological operations finish with packing. This product is intended for further processing, as one of the raw materials in food industry. view less | |
| Univerzale C1-100 | Bankom D.O.O | Univerzale C1-100 is an ice cream production base that is made of dextrose, hydrogenated vegetable fat, skimmed milk, glucose syrup, emulgators: E-472a, E-472b, E-471, milk proteins, thickeners: guar gum E-412, carboxymethyl cellulose E-466, carob flour E...view more Univerzale C1-100 is an ice cream production base that is made of dextrose, hydrogenated vegetable fat, skimmed milk, glucose syrup, emulgators: E-472a, E-472b, E-471, milk proteins, thickeners: guar gum E-412, carboxymethyl cellulose E-466, carob flour E-410, and milk aroma. It is packaged in 1kg, 5kg, 10kg, and 20kg containers and has a shelf-life of 12 months. Univerzale C1-100 can be prepared using a warm or cold procedure and must be stored in a dry, cool, ventilated and dark place. view less | |
| Whey Powder | Bankom D.O.O | Whey powder is manufactured in process of production of cheese, after separation of casein. Whey is treated with pasteurization, steaming, crystallization and spray-drying process. It contains proteins with high value amino acids from milk and milk sugar ...view more Whey powder is manufactured in process of production of cheese, after separation of casein. Whey is treated with pasteurization, steaming, crystallization and spray-drying process. It contains proteins with high value amino acids from milk and milk sugar - lactose, vitamins from the milk and minerals from milk. This product is used as high-value proteins component in final mixes for progeny of all animals, with particular value in percent of milk sugar – lactose. view less |
