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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 ≥ ...展開 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). 收起
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...展開 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. 收起
Allspice Nedspice Group Allspice is dried berries that resemble large brown peppercorns which have a smell that is similar to a mix of cinnamon, cloves, ginger and nutmeg. It is generally used as a spice in commercial sausages and curry powders.
Aniseed Nedspice Group Aniseed is the seeds of an herb with a faint licorice taste that belongs to the same family as parsley, dill, coriander, and cumin. It is generally used to flavor baked goods, and savory broths.
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...展開 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. 收起
Bird Eye Chilies Nedspice Group Bird Eye Chilies have fierce elongated pods varying in color from red to orange to yellow. This product They are often used as substitutes for green chilies in recipes because of their fruity taste and extreme spiciness. Bird Eye Chilies are used in sala...展開 Bird Eye Chilies have fierce elongated pods varying in color from red to orange to yellow. This product They are often used as substitutes for green chilies in recipes because of their fruity taste and extreme spiciness. Bird Eye Chilies are used in salads, soups, fish sauces, Thai curries, and can be eaten raw. 收起
Black Pepper Nedspice Group Black Pepper is the fruit or peppercorns procured from a flowering vine in the family Piperaceae. The peppercorns are dried and have a spicy aroma with very pungent taste. Black Pepper is used as a spice or seasoning in many food products such as processe...展開 Black Pepper is the fruit or peppercorns procured from a flowering vine in the family Piperaceae. The peppercorns are dried and have a spicy aroma with very pungent taste. Black Pepper is used as a spice or seasoning in many food products such as processed meats, sausages, jerky, and can be added to almost every type of recipe imaginable. 收起
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...展開 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. 收起
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,...展開 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%. 收起
Calzbone Extract Verdure Sciences Calzbone is 100% natural and derived from Cissus quadrangularis, a climbing vines also known as Veld Grape. Calzbone Extract is a botanical ingredient supporting bone health and bone mineral density, and contains a proprietary natural spectrum of key plan...展開 Calzbone is 100% natural and derived from Cissus quadrangularis, a climbing vines also known as Veld Grape. Calzbone Extract is a botanical ingredient supporting bone health and bone mineral density, and contains a proprietary natural spectrum of key plant-based forms of phytohormones, phytosterols, calcium and Vitamin D. Calzbone is used in herbal supplements. 收起
Cardamom Nedspice Group Cardamom is small seed pods harvested from the tropical plant when they are about three quarters ripe. Cardamom refers to the several plants of genera Elettaria and Amomum which belong to the ginger family. Cardamom is used as a spice and fragrance in man...展開 Cardamom is small seed pods harvested from the tropical plant when they are about three quarters ripe. Cardamom refers to the several plants of genera Elettaria and Amomum which belong to the ginger family. Cardamom is used as a spice and fragrance in many products such as baked goods and curries. 收起
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...展開 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. 收起
Cassia Nedspice Group Cassia is a powder derived from the bark of the cassia tree and its aroma is similar and more potent than true cinnamon. It is generally used to flavor confectionery and baking products.
Chillies Nedspice Group Chillies are dried fruits of the chili plant which are red in color and have a spicy flavor. Chillies are used in many foods where a spicy flavor is desired.
Cinnamon Nedspice Group Cinnamon is a spice obtained from the inner bark of a tropical evergreen tree that is rolled one in another. It is used in many food products including confectionery and baked products.
Cloves Nedspice Group Cloves are the aromatic flower buds of the clove tree that are dried and have a pale brown color. They are used as a fragrance and as a spice for food. Cloves can be used in baked goods.
Coriander Nedspice Group Coriander is the seed of an annual herb in the family Apiaceae. It is harvested when the seed has changed from green to a yellowish-brown color and are fully ripened. Coriander is generally used in seafood dishes and soups.
Cumin Nedspice Group Cumin is dried seeds procured from flowering Cuminum cyminum which is a member of the parsley family. It is used in seasonings.
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...展開 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. 收起
Fennel Nedspice Group Fennel is the dried seed of a flowering plant species in the parsley family. This product is used in sausages and baked goods.
Fenugreek Nedspice Group Fenugreek are the hard yellowish-brown seeds of the robust herb trigonella foenum-graecum. It is used as a spice in pickles, vegetable dishes, and spice mixes.
Galangal Nedspice Group Galangal is a rhizome of plants in the ginger family Zingiberaceae which has a strong taste similar to that of ginger. It is generally used in soups and curry pastes but can be used to replace ginger in food recipes.
Ginger Nedspice Group Ginger is a rhizome that have been washed, boiled, peeled, and sun dried. It is most commonly used in ginger ale and as a spice.
Green Pepper Nedspice Group Green Pepper is the fruit or peppercorns procured from a flowering vine in the family Piperaceae. It is treated with sulfur dioxide, canning or freeze-drying to retain the green color before it is dried. Green Pepper is used as a spice or seasoning in man...展開 Green Pepper is the fruit or peppercorns procured from a flowering vine in the family Piperaceae. It is treated with sulfur dioxide, canning or freeze-drying to retain the green color before it is dried. Green Pepper is used as a spice or seasoning in many food products such as processed meats, sausages, and jerky. 收起
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...展開 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%. 收起
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...展開 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%. 收起
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...展開 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%. 收起
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...展開 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%). 收起
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...展開 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%). 收起
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...展開 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. 收起
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...展開 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. 收起
Mace Nedspice Group Mace is the bright red covering of nutmeg seed shells which is dried and broken into blades. It is used as a mild flavoring alternative in recipes that require nutmeg. Mace is generally used in soups, sauces, scones, cakes, and barbecue sauces.
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...展開 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. 收起
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...展開 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. 收起
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...展開 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. 收起
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 ...展開 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. 收起
Nutmeg Nedspice Group Nutmeg is the seed kernel that is covered in mace and procured from the nutmeg evergreen tree. It is used as a spice in foods such as soups, potato dishes, sauces, baked goods, and meats.
Paprika Nedspice Group Paprika is a finely ground powder that is produced from peppers that have ripened to redness. This product is used as a seasoning in meat applications such as sausage.
Pink Pepper Nedspice Group Pink Pepper, also known as the Brazillian red pepper, is a small red berry that has been sundried. This product has a characteristic pepper flavor. It can be used as a substitute for any recipe that calls for black pepper. Pink Pepper is used in meat sauc...展開 Pink Pepper, also known as the Brazillian red pepper, is a small red berry that has been sundried. This product has a characteristic pepper flavor. It can be used as a substitute for any recipe that calls for black pepper. Pink Pepper is used in meat sauces, chocolate and noodles. 收起
Pomella® Extract Verdure Sciences Pomella® Extract is 100% all natural and derived from pomegranates. Pomella® Extract benefits are multi- potent antioxidant, healthy vascular function, skin and dental. It is used as an herbal supplement and complements Grape seed extract, resveratrol and...展開 Pomella® Extract is 100% all natural and derived from pomegranates. Pomella® Extract benefits are multi- potent antioxidant, healthy vascular function, skin and dental. It is used as an herbal supplement and complements Grape seed extract, resveratrol and green tea. 收起
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...展開 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. 收起
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...展開 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%). 收起
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...展開 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%). 收起
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...展開 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. 收起
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...展開 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. 收起
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 ...展開 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. 收起
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...展開 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. 收起
Star Anise Nedspice Group Star Anise is a star-shaped dark brown pod that comes from a small evergreen tree. This product is more bitter than the anise seed and gives a licorice flavor when added to food dishes. Star Anise is used as an ingredient in Thai tea.
Turmeric Nedspice Group Turmeric is the rhizome of a ginger-like plant that has a bright yellow, fine powder appearance. It can be used as a coloring and flavoring additive to foods. Turmeric is used as a spice in curries and as a flavoring agent in products such as mustard.
White Pepper Nedspice Group White Pepper is the white inner core of a fully matured red peppercorn berry. White Pepper is used as a spice or seasoning in processed meats, sausages and jerky.