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Rennet full of lamb and dry. They sold each.
Stomachs of ruminants selected and prepared for use in the production of rennet and cheese production
Naturally dried in dryer
Origin of first quality, Castilla y Leon slaughterhouses approved under EC Regulation 852/2004 and 853/2004
Rennet undergo a rigorous cleaning process (scouring), selection, salting, drying and maturing product
Singular product of limited production The dry rennet are presented in a raffia bag containing 1.008 units, it is a raw material that is used to perform an enzyme extract.
The digestive tract of ruminants and especially sheep is characterized by organized four divisions are:
This fourth compartment is the raw material producing companies selected for rennet clotting enzymes. There are also cheeses directly dehydrated raw material used to make your own rennet.
The dry rennet can be stored and stored at room temperature in a cool but dry place. |
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CUAJOS CAPORAL
Pol. Ind. "La Mora". C/ Roble, Nave 7
47193 La Cistérniga (Valladolid)
