Salami quick is a combination of sugars and lactose that when combined within a mixture helps to feed starter cultures, which in turn reduces the lactic acid, drops the PH and ultimately causes the salami to lose water in a stable manner. It acts as a safety precaution to help the PH reach under 5 within a 48-hour time period (as per the recommendation of the Australian Food Authority).

Use: 7-10g per kilogram of sausage mixture.

Ingredients: Lactose (milk), dextrose (tapioca, maize), maltodextrin (maize), antioxidant (316), acidity regulator (330).

Allergen: Milk

Store in a cool and dry place.