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Annato - cheese dye
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Description
The dye (norbixin) is produced by extracting the pigment from the seeds of the annatto tree (Bixa orellana L.).
Annatto dye can be used both for cheeses in a dose of 1 to 5 drops per 10L of milk (depending on what color you want to achieve), as well as other food products - such as yoghurts.
Form: red-brown, dark liquid in an orange bottle with a dropper.
KEEP THE CULTURE IN A REFRIGERATOR
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