Pecuária > Medicamentos Veterinários > Antibióticos >
Trimeclor 75% - 80 gr
Histórico de preços
Ficha Técnica e Modo de uso:
Principais Características:O Trimeclor 75% é um medicamento de amplo espectro de ação, sendo altamente concentrado, cuja eficácia diferenciada se deve ao efeito sinérgico superior da associação dos seus princípios ativos.
Sendo assim, ideal para o controle superior de infecções entéricas e respiratórias de aves e suínos.
Fórmula:Cada 100 g de TRIMECLOR® 75 contém:Sulfaclorpiridazina sódica.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
62,5 gTrimetoprima.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
12,5 gExcipiente q.
s.
p.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
100,0 gModo de uso:Trimeclor 75 deve ser administrado via ração ou água de bebida na dose diária de 24 mg da associação da sulfaclorpiridazina sódica e trimetoprima por quilo de peso vivo por um período de 3 a 5 dias consecutivos.
Como quem comprou avalia este produto
April 22 2025
This recipe is amazing. It’s saved, and I’ve used this video 3 times now to make amazing bread. It’s my first time making sourdough bread, and I haven’t failed yet thanks to this video.
April 22 2025
You took the simple out of this right from the start.
I’d share the real "simple" way, but it took too long for me to perfect this to just give it away.
April 22 2025
Making this now -aeasy ,clear and no distracting chatter.
Now I need to look up what is bulk ferment… in your description you mentioned 24 hour refrigerator proof is airier & lighter… and you edit to say higher spring when avoiding a full doubling… ? I’ll do the 4 turns at 30 min rest in between ,then I will refrigerate proof for 24 hours for airyness….
I’m guessing it won’t double in the fridge?? Will let you know how it turns out.
I’m using my 42 day old home made rye flour starter .. fingers crossed!
April 22 2025
This recipe is perfect as well as the straightforward tutorial here. I’ve also tried this recipe with 20% rye flour. That turns out great as well.
April 22 2025
Just did my fourth fold, now waiting to double in size. Thank you for the recipe and the video.
April 22 2025
Are you feeding starter before? Or is it acidic and “hungry” as you use it? Thank you. Great video
April 22 2025
Time management and prep is really important for this recipe. I use this recipe and bake once a week. Start Friday night around 8pm. Bulk fermentation till Saturday morning. Cold fermentetion till Sunday morning. Bake Sunday morning/noon.
April 22 2025
Tried twice so far, both times dough super sticky during stretch and folds. First loaf didn’t really rise at all after 18 hours in fridge then was super dense. 2nd loaf resting after 4th stretch and fold still real sticky. Followed measurements exactly.
April 22 2025
Ok so I did this but when I cut into my loaf, it started to spread. What did I do wrong
April 22 2025
This is my favourite video on making sourdough bread. Thank you so much. You really helped me perfect my bread. And I use this recipe and technique every time. ❤❤❤
April 22 2025
Do you remove the proofed dough, score and immediately bake (while still cold) or do you let the dough remove some chill first by sitting out before putting it in the oven?
April 22 2025
But it’s refined white flour. Of course it’s gonna give this result. Do you have a video like this for whole grain flour? I do like tho that you showed how to shape and proof your loaves without special (or fancy) equipment, so kudus for that.
April 22 2025
Wish people did this without WEIGHING use measurements like 1/4 up or something
April 22 2025
How is the taste difference?
I am trying to make a less sour tasting loaf.
Thanks for the video and the recipe! ❤
April 22 2025
I find a higher hydration and 24-36 hour cold ferment creates a lacey airy light soft crumb and thinner crust ☺️
April 22 2025
This is the best video demonstration of the process of making a sourdough loaf that I have seen in a long time. It takes all the mystery out of it. Thank you
April 22 2025
Thank you for this, I’ve made several loaves that were successful with this recipe and method!
April 22 2025
I’m using a pizza stone that has been heated inside a 500 degree F oven . Then I’m using a cup of boiling water for the steam effect poured inside a heated pan since I don’t have a Dutch oven. Hopefully it works.
April 22 2025
Why did you move it to the plastic container instead of leaving it in the glass bowl?
April 22 2025
I’ve been dabbling in sourdough for about a month now and have yet to make a great looking loaf. Coming across these videos have just been the joy of my day. They are intoxicating to watch (almost ASMR, if I must say) and at first I was thrown off by the lack of commentary. Now that I’ve watched like 10 of them, I’m loving this style more and more. Going to try this method this weekend! Thanks for doing these videos.
April 22 2025
My starter is ready! I’m going to try today to do it. I watched so many videos with so many numbers. I might be overthinking it. I don’t need an award winning load of bread just an edible one to start out with. This was a super simple video and I appreciate it. All those others are great too but to get started this was btr imo. Ty. I’ll come back and lyk how it went.
April 22 2025
I used this method to make my first batch of sourdough bread. I am so pleased with the results! Thank you!
April 22 2025
This recipe looks so delicious! I love how simple and approachable you made it seem. Definitely adding this to my list to try—great work!
April 22 2025
I don’t understand. I’ve tried this multiple times and it’s failed every time. This was my last attempt because I love watching the video and how you handle the dough. It’s fascinating to me. I allowed the dough to poof up overnight for 10 hours and it doubled in size just like your video shows. I sprinkled flour generously on wood board (using counter top it was sticking too much). I folded all four sides like you did and at first it looked great. But then it wouldn’t completely close at the seam and kept coming up and was sticky. I did the bench scraper and created tension in the dough but the bottom was so sticky and kept sticking. I kept adding more flour but my hands were a sticky mess and I was losing flour at this point. Now the dough is all sticky and deflated the double in size is no longer. I don’t understand what I’m not doing correctly here!
April 22 2025
Do I restart with the same dough if the dough is messed up and flat again, stretch and folds and bulk fermentation stage?
April 22 2025
It looks too complicated too much resting in between and does not explain what starter is can anybody tell me what it is?.
April 22 2025
Hi! So would you recommend it to leave the loaf 6 or 24 hours? Which one. Both looks great. Which one do you recommend?
April 22 2025
I followed this recipe exactly as the video showed and made 2 loaves cold fermented for 24 hrs turned out AMAZING!!! I used all purpose, but im wondering what it would be like if I mixed with whole wheat??? (My starter is with whole wheat)
April 22 2025
Please tell me if in this recipe you divided the dough into two loaves.
April 22 2025
Love this Recipe, tried it in the Week, came out More Than Perfect, Good strategy
April 22 2025
2:31 Why _rice_ flour? (Also, thanks for a great video! I haven’t tried making sourdough yet, but I’m planning to, and this will likely be the first approach I try)
April 22 2025
This recipe is so simple and it works!!! Thank you so very much! I was using the NYTimes one and it was so complicated I felt the day I had to bake I was a slave lol! Thank you again!
April 22 2025
What is a starter? Is that just a bit of raw pizza dough I’d get from the grocery store?
April 22 2025
Had to come and leave a comment, made this loaf last night and baked this morning, absolutely gorgeous taste and texture. My best loaf so far, my dad has been asking me to make him a loaf and I will be proud to make one with this recipe, ❤ thank you
April 22 2025
Hello Sir , how to feed sourdough starter . Can we take out bottle of starter from fridge and immdiete feed it and put back botle immediate to fridge OR allow to come it room temperature then feed and then when become double at room temperature then put back to fridge . Whats the procedure ?
April 22 2025
What was the purpose of changing to a smaller bowl after mixing the ingredients
April 22 2025
BEST video yet!! With 2 trials and a bit of chaos behind me by being overwhelmed by not having the correct kit (Dutch oven, scraper, bannetons, drcent oven!) and managing edible loaves... THIS video laid our the process simply AND without missing or adding a step. GREAT, and Thankyou!
April 22 2025
I appreciate the kids yelling and screaming in the background. Really gives you that TRUE sourdough experience.
April 22 2025
Did you wait for the dough to be at room temp before putting in the oven?
April 22 2025
When you take the sourdough starter out of the fridge, do you let it come to room temperature before using it or do you put it directly cold?
April 22 2025
Hi if I am not able to make starter can I make it with yeast and how many grams can I add
April 22 2025
Technically, your dough is a little higher than 75% hydration. Yes, 375 / 500 = 0.75 , but you al so need to account for the starter. Assuming your starter is 100% hydration (as most people feed their starters with equal weights of water and flour), if you use 100g of starter, the hydration would be: (375+50) / (500+50) = 0.773 or 77.3%
April 22 2025
When it’s timed out it appears that each step only takes minutes not hour I was ok until I saw the time scale now I’m confused
April 22 2025
I’m confused because it seems there are 2 bulk proofing one when it doubles in volume the first one and then in the fridge for 24 hours
April 22 2025
Hi Ali. If I want to add rye flour, would I use 50 or 100ng and then the rest bread flour? Thank you. Using your recipe today
