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DaniscoMaturation Starter Cultures from Danisco

Danisco is world renowned for excellence in maturation starter cultures that are key to fermented sausage production.  

Maturation Starter Cultures from DaniscoWe are the exclusive distributor of Danisco’s starter cultures in Canada, and have the following approved cultures available:

TEXEL® SP-Elite – A unique blend of over 4 different bacteria together with yeast for a mild acid taste, enhanced colour and full flavor and aroma.   
(Available in a 20 g pouch for 200 kg meat batch.)

TEXEL® SP-362 – This starter culture allows for very fast texturizing speed, and is great for snack salamis with a balanced, tangy, North European flavour. (Available in a 20 g pouch for 200 kg meat batch.)

TEXEL® SA-306 – For faster processing due to fast acidification with appealing colour and perfect texture. (Available in a 20 g pouch.)

TEXEL® SA-241 – Provides excellent and stable colour with a moderate acidifying power ideal for small to medium caliber dry sausages (e.g. Chorizo).  
(Available in a 20 g pouch.)

HOLDBACTM 131 – With outstanding natural ability to inhibit specific contamination flora (Listeria), combined with enhanced nitrate/nitrite reduction. 
(Available in a 50 g pouch for 100 kg meat batch.)

For more information on any of the above, or to order, contact us at 1-888-456-6252, or email info@malabarsuperspice.com.


For more details on Danisco Starter Cultures approved in Canada:

Danisco Starter Cultures for Dry Fermented Sausage Applications

Application

TEXEL® Starter Cultures

Examples

Flavour Type

Process
(19-25° C)

Name

Composition

Special Benefits

“German-type” Salami

Product with tangy acid taste

Very fast acidification

TEXEL®SA-306

Lactobacilli
Staphylococci

Very good compromise of processing speed and flavour richness

Product with balanced acid flavour

Fast acidification

TEXEL®SP-Elite

Pediococci
Lactobacilli
Staphylococci
Candida

Especially suitable for very fast and higher temperature processes (25-35°C)

Italian salami

Product with mild acidity & aromatic flavour

Medium acidification
Low temperature

TEXEL®SA-241

Lactobacilli
Staphylococci

Superior and very fast colour development even at low temp, especially beneficial in low temp process and for large caliber sliced products

Pure muscle, ground meat and fresh & spreadable sausage

 

 

HOLDBACTM 131

Staph. carnosus
L. plantarum

PROTECTIVE CULTURE specific inhibition of Listeria

We can help with technical support and advice.  To get started, see our reference pages on starter cultures & fermented meats. 

Using Starter Cultures http://www.malabarsuperspice.com/ref_lactic.htm

Troubleshooting for Fermented Meats http://www.malabarsuperspice.com/ref_fermented.htm

Or call us today!  1-888-462-6252

 

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The Main Ingredient

The Main Ingredient is Malabar’s newsletter, and is published bi-monthly, as a resource for processors and the industry as a whole.


“Malabar provides me with the best quality spices at a very competitive price. Compared to the competition, Malabar saves me 30–40% on every order I place.”

Dan Zielke
B&D Meats,
Weyburn SK

 

 

 

 

 

 

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