Ferment for stirred yogurt dessert
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Product values
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Gluten free It guarantees that the gluten content of the final product is equal to or less than 20 mg / kg
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Ecocert Organic product certified by ECOCERT
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BIO-ECO Organic farming production, which respects the environment and is free of pesticides and transgenic
Description
The two beneficial bacteria in yogurt are Streptococcus thermophilus and Lactobacillus bulgaricus. Both operate in symbiosis for the transformation of milk into yogurt at a temperature of plus or minus 40°C.
The double dose bag allows you to make 8 yogurts of 125 ml.
Indication
The two beneficial bacteria in the yogurt ferment: Streptococcus thermophilus and Lactobacillus bulgaricus operate in symbiosis for the transformation of milk into yogurt at a temperature of plus or minus 40 °C.
Intake mode
Dissolve the ferment in 2 tablespoons of milk.
Add according to your recipes, sugar, jam, aromas...
Cool and let cool for a few hours before trying it.
Storage conditions
The preservation of the powder preferably below + 18 ° C for a better efficiency of the ferments.
Ingredients
Certificate
FR-BIO-01 EU Agriculture
Nutritional table
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For 100 g
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Energetic value322 kcal
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Lipid fats1.4 g
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Saturated fatty acids0.1 g
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Carbohydrates / Carbohydrates47 g
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Sugars47 g
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Dietary fiberg
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Protein31 g
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Salt0.5 g
Specs
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