| General information: |
Original culture from defined blend of selected bacterial strains for production of all type activia breads (multistrain culture). |
| Composition: |
Lactobacillus acidophilus, Streptococcus thermophilus, Lactococcus lactis biovar diacetilactis. |
| Application: |
Disinfect the package with ethanol before opening, add the culture to the 0.2l. water to dissolve it. Prepare the dough mixture and take fermentation 32°C - 35°C. |
| Packaging: |
NDN AB 1 (20g. for 100 kg dough batches). |
| Shelf life and storage: |
12 months at - 18°C. |
| General description: |
NDN AB1- lyophilized, active once added to water for dough, improve the taste of bread, enrich the ready bread with probiotic cells and enzyme complexes. |
| Cells concentration: |
CFU/g - min. 4,5x1010/g |
| Microbiological data: |
Enterobacteriaceae - negative in 1g. VRBG at 37°C for 48h.
Yeast and moulds - negative in 1g. FIL - IDF 94B:1990.
Staphylococcus aureus - negative in 10 g. FIL - IDF 60.
Salmonella - negative in 30g. FIL - IDF 93A:1995. |