SM CULTURA INCUBATOR is compact and versatile enough for almost any laboratory or manufacturing setting. The built in tray has room to hold up to 18 mikrocount® combi dip slide samples. A transparent door allows for viewing of the contents without removing samples from the incubator. The adjustable temperature is pre-set by the manufacturer to maintain 30°C, an optimum temperature for incubating mikrocount® dip slides. Results for bacteria are available after 24 to 48 hours. The detection of yeast and moulds takes slightly longer (72 hours).

Squalane wax coming from the olive. Silky and non-greasy touch. Melting point 45-55°C

GSB-DOURO VALLEY GRAPE SEED BUTTER Douro valley butter provides texture and smoothness with all the active properties and benefits of the vegetable oil. Melting point 50-60ºC

Primrose butter provides texture and smoothness with all the active properties and benefits of the vegetable oil. Melting point 50-60ºC