Starter cultures – Raw sausage is considered the supreme discipline of sausage production. Popular raw sausage like salami is, in many countries like Germany, Italy, France and Spain, symbolic of the kind of quality culinary goods that customers expect to taste impeccable. Raps starter cultures ensure that a good piece of meat turns into an outstanding sausage.
RAPS starcoarter cultures: quality for connoisseurs
It’s essential that sausages on display at a deli counter don’t just look tantalising. That’s why we never forget what it is that makes a sausage into a flagship product: its unique flavour. Choosing the right starter culture which matches the curing agent used is essential to the quality of the finished product.
Our starter cultures come into their own for the manufacture of speciality raw sausages. They ensure a controlled and quick pH reduction, they initiate the curing process, and in doing so they bring about the aromatic raw sausage flavour typical of each variety. They also help to produce the consistency which each kind of sausage demands.
Because RAPS has its starter cultures composed to its own specifications, it can provide the right solution to every curing profile and every level of firmness. We offer variously compiled starter cultures for every kind of raw sausage, from Krakauers to Katenrauchwurst to Teewurst. This guarantees reliable, safe sausage production. It gives customers salami that cuts cleanly, or fine Mettwurst sausage spread with a quality taste, all of which – thanks to our delicately balanced seasoning and curing agents – are guaranteed to please.
Benefits at a glance
- Optimised curing profile
- Aromatic raw sausage flavour typical of each variety
- Controlled pH profile
- Perfectly balanced with each RAPS seasoning and curing agent
- Assists peripheral reddening
Ask us about a solution that suits your needs. We will advise you according to your wishes and requirements.
