Process
Quality control of the substrate is based on a rigorous selection of all the ingredients (95% of French origin) that go into our recipes.
Our straw is selected according to a rigorous specifications both in terms of where it comes from and how it is harvested and stored. Our oak sawdust comes from France's largest sawmills. Our wheat bran from Brittany with the exception of organic, which is sourced from other French regions. The mycelia we choose come exclusively from laboratories renowned for their know-how and reliability (Sylvan, Amycel, Mycelia), two of which are located in France. This proximity to all our suppliers is an additional guarantee of quality and progress.
Finally, in order to control the quality of our products right up to their arrival at our customers' premises, our substrates travel exclusively in controlled temperature (2-4°C) thanks to partner transport companies subject to clear specifications and regular reporting on service rates.
As our market is inextricably linked to that of the button mushroom, we can offer our customers compost for brown button mushrooms, in both conventional and organic farming, as well as a casing soil thanks to two partners renowned in their markets. This gives our customers access to this culture and optimises their logistics and transport costs.
The manufacturing process
takes place in 6 stages
Our 30 years of know-how satisfy our customers on a daily basis, thanks to rigorous monitoring of our production and incubation processes.
Phase 1: Straw shredding and mixing (recipes)
The straws are finely ground, stirred and moistened to improve homogeneity and create a rich, solid base on which the mushrooms can grow. The raw materials are then added in varying proportions, depending on the mushrooms grown.
Phase 2: Fermentation
The base obtained during grinding must then be homogenous and broken down. This requires a fermentation phase of varying length, depending on the varieties produced. At this stage, the substrates may contain moulds and 'contaminants'. To eliminate them, they need to be pasteurised.
Phase 3: Pasteurisation
This operation is carried out in tunnels by injecting water vapour for 48 to 72 hours. The pasteurisation process, which is entirely computer-aided, enables temperature movements to be monitored constantly and accurately. This means that it is possible to intervene at different stages of the process, thereby controlling all stages of pasteurisation.
Phase 4: Larding and packaging in blocks
Having reached a favourable physical and biological state, the substrate is seeded as soon as its temperature drops below 25 degrees. The mycelium is incorporated by mechanical spawning. Eurosubstrat adopts the mycelium varieties for each production run to offer substrates seeded in standard blocks of around 50x25x25 cm.
Phase 5: Incubation in greenhouses
Incubation lasts from 15 days to 6 weeks, depending on the variety. This stage is crucial to good production and requires rigour, daily monitoring and seriousness. It allows the seeds to germinate properly to encourage the appearance of the stump filaments, which will then break down the compost and reveal the future fungi.
Phase 6: Preparation and dispatch
The substrate is packaged in blocks. Thanks to the adjustment capabilities of the machines, it is possible to meet all customer requirements, including special ones (size, perforation of blocks, etc.). Bales of substrate are packaged on pallets of 80 standard blocks.
Explore the performance of our substrates!
As part of our quality of service, we offer technical support by appointment on site or by telephone.