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• 1kg of Dextrose required
• ABV Approx: 5.2%
• Style: Sweet
• Colour: Gold
• Makes: 23 L
• Brewing Sugar Required: 1 kg Dextrose

Full Bodied with a rich roast flavour and satisfying residual bitterness.

• 1.7kg Brew Extract Kit 
• Includes 7g yeast sachet under the lid
• Makes 23 litres
• Australian Made

Morgan's classic products are born from the traditional skills of the master maltster where careful roasting and kilning nurture the release of nature's full flavours and aromas. Morgan's brewing company uses only the highest quality two row barley and premium grade hops to produce this range of beer kits. Their unique kettling guarantees the superb final clarity of this truly superior brew.

How To Brew?

Suitable for one or two stage fermentation.

1. Mixing: Pour 2 litres of hot water into sanitised fermenter, add contents of can and 1kg (2.25lbs) of another fermentable eg dextrose, malt or Morgan’s Master Blends. Stir contents to dissolve, add cold water to bring the total contents up to 23 litres. When temperature is between 22-30 degrees C (71-86 deg F) add yeast and stir actively for 30 seconds. Morgan’s kits need no boiling due to our unique kittling during manufacture.
2. Fermenting: Seal fermenter with lid and air lock, allow to ferment at a constant temperature between 22 – 30 deg C until specific gravity reaches 1005 or below. Complete fermentation will take 5 days at 25 deg C (77 deg F) but will take longer in lower temperatures. Warning: Using a beer hydrometer, be sure fermentation is finished (SG 1005 or below) before bottling, adding only the correct amount of sugar to each bottle, otherwise overgassed bottles could explode.
3. Bottling: Sterlize bottles, add 6g (0.212oz) of sugar to each 750 ml bottle, 3g (0.106oz) for every 375ml then fill with brew to the normal level and cap.
4. Maturing: Allow bottles to stand at a temperature of 22-30 deg C for 5 days to allow beer to carbonate. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.

“DANK PINE, GRAPEFRUIT & PASSIONFRUIT”

Description: This Fresh Wort Kit showcases one of our new Experimental beers, something engaging & fun to keep us (and you!) playing on the front lines of beer. styles. Bend the rules, then break them.

Suggested Yeast: Safale US-05, Lallemand BRY-97, WLP001, Wyeast 1056.

Suggested Hops: Centennial (100g), Citra (100g), and Ahtanum (50g)

Instructions:

• Clean and sanitise your fermentation vessel.
• Pour the FWK cube into the fermenter
• Add 5 liters of sanitary water at room temperature to bring volume to 20L if desired 
• Pitch yeast as per your yeast packet
• Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
• Once fermentation is complete crash chill if lucky enough and bottle/keg, carbonate, and condition [conditioning usually takes between 1 week and 5 weeks, depending on style]

Marco Polo's Hot Paprika Flakes add an intense explosion of fire and flavour to any dish that might need that little extra kick. These Paprika Flakes are made from common paprika chilies which have a very rich and fruity, aroma and contrast well with the powerful heat that they impart. Paprika can be used instead of chilli for a milder heat while still adding colour and flavour to all kinds of dishes such as salami, sausages, soup, omelettes, dips, vegetables, and meats.

Automatic ravioli cutter made of food-grade aluminum with wooden handle, to create round-shaped ravioli, diameter 50 mm. Ideal for preparing traditional Italian ravioli in a round shape.

See all our pasta cutter wheels and cutters.

40Lt Slotted Fruit crate for tomatoes or other fruits, perfect for sauce or passata making and washing of the fruit. Also, the crates are able to stack into each other and also able to be stacked on top of each other for convenience and those larger jobs at hand. 

Red 40Lt slotted plastic crate with indentations to stacked on top of each other or inside one and other. 

Approximate Dimensions: 

• 56x35x31cm 

Product Description:
The Pizza and Pastry Roller Docker with Spikes is a must-have tool for bakers and pizza enthusiasts. Designed to aerate dough and prevent bubbling or cracking during baking, this handy tool ensures a smooth and even crust every time. Its ergonomic design allows for faster and more efficient aeration compared to traditional methods like using a fork.

Key Features:

• Efficient Dough Aeration: Pricks holes in pastry or pizza dough to release steam and prevent bubbling.
• Time-Saving Design: Faster and more effective than using a fork.
• Ergonomic Handle: Comfortable and easy to use for both professionals and home bakers.
• Durable Construction: Built to last, perfect for repeated use in busy kitchens.

Perfect For:

• Pizza crusts, pie bases, puff pastries, and more.
• Achieving professional-quality results in baking.
• Home kitchens, bakeries, and pizzerias.

Lyocarni SBI‑77 is a premium Italian starter and protective culture designed for traditional salami production. It delivers a mild, well‑balanced flavour, appealing aroma, and rich, stable colour, while providing enhanced protection against Listeria monocytogenes through natural bacteriocin production.

Ideal for all styles of traditional fermented sausages, SBI‑77 supports both slow and fast fermentation processes, helping producers achieve consistent, safe, and high‑quality results.

You can also expect performance similar to Bactoferm T‑SPX, as Lyocarni SBI‑77 offers the same style of mild flavour development, controlled slow fermentation, and reliable colour formation, simply produced by a different manufacturer.

Key Features

• Added Listeria protection through bacteriocin‑producing strains
• Mild flavour development and traditional salami aroma
• Rich, stable red colour formation
• Supports slow fermentation for deeper flavour complexity
• Suitable for fast fermentation when shorter processing times are required
• Controls contaminating microbiota and improves product safety
• Enhances sensory quality with selected staphylococci strains

Customer Notice 

• Ice packs are available for purchase separately. If you are selecting shipping, we strongly recommend adding one to your cart to keep it cool during transit.
• Once received, please store the culture in the freezer.
  

Curved collagen casing sticks designed specifically for Cacciatori-sized salami production. These non-edible FIBRAN S1 white net casings offer high elasticity for optimal filling and shaping. Perfect for consistent results when making traditional Italian-style dry-cured meats.

Yeast strain that preserves varietal characters and produces fermentation aromas. When fermented at temperatures between 15-17°C, it enhances citrus and mineral notes. At higher temperatures (18-21°C), it produces intense aromas of white and tropical fruit. Due to its ß-lyase activity, it is recommended for the fermentation of thiol-producing varietals such as Sauvignon Blanc, Pinot Blanc, Riesling and Gewurztraminer.

• Applications: fruity white wines obtained from neutral grapes and thiol-producing varieties
• Dosage: 20-40 g/hL
• Packaging: 0.5 kg - 10 kg

A round ravioli cutter and stamp with a wooden handle, made in Italy. You press it down over the filling to cut and seal in the one motion, which is how most home kitchens turn a sheet of pasta into a tray of ravioli without any fuss. The wooden handle sits comfortably in the palm for the hundredth one as much as the first. A small tool, but it is the difference between neat ravioli and a frustrating afternoon at the bench. We sell plenty of these to families who make pasta together on a Sunday.

Product Overview

These mincer plates are made from stainless steel and are designed to fit most machines. If unsure about sizing please come in store and we will help you find the right accessories for your machine. These stainless steel mincer accessories feature an efficient design and durable stainless steel that does not lose integrity over the years.

Specifications

This plate suits a No 8 Mincer and are approximately 60mm in diameter. The holes on the plate vary in sizes between 4.5mm and 12mm.

Cleaning and Maintenance

Don’t forget to regularly clean and dry your parts with a mild detergent after every use as they can rust and become grimy if left un-checked.

Customer Notice

You must ALWAYS pair the type of metal in regards to plates and knives. If you have all carbon knives, plates and worm pins, and only want to buy an extra plate then it has to be carbon also. Although, carbon plates can wear over time and eventually shed small carbon particles onto your meats. However, if you want to upgrade to stainless steel plates and currently have carbon accessories, then you MUST also buy a stainless-steel knife and worm pin to complete the stainless-steel set. The consequence of having carbon and stainless-steel accessories working together, is that the stainless steel will wear away the carbon and shed particles of the carbon as the pieces turn.*

We suggest upgrading to Salvador’s Salvinox mincer accessories which feature high-quality Italian made stainless steel and an efficient design. Salvador is considered the top of the range in stainless-steel mincer products throughout Europe and locally.