Raw materials for production
Low-fat cheese, which goes into the further production of Mozzarella or processed cheeses. The natural cheese semi-finished product has a high content of milk protein, a mild, lactic acid taste and a moderately pronounced cheese flavor. To produce this product, milk of the highest quality is used, along with fermenting microorganisms and a microbial-derived milk-converting enzyme.
Cagliata is used to make cheeses such as Mozzarella, Suluguni, Chechil, cheese slices, imitation cheeses, as the basis for the production of processed cheeses and cheese products.
Cagliata is used to make cheeses such as Mozzarella, Suluguni, Chechil, cheese slices, imitation cheeses, as the basis for the production of processed cheeses and cheese products.
Cagliata
14 kg.
1 %
Cheese for processing (euroblock)
from 0 to +6°C
1 pcs.
60 days.
7 kg.
1 %
Cheese for processing (circle)
from 0 to +6°C
2 pcs.
60 days.
The high-quality protein-fat product PizzaMaster "EXPERT" with a mass fraction of fat of 50%. Is made from cagliata of our own production with the addition of vegetable oils.
PizzaMaster "Expert" has a creamy taste, a dense consistency, convenient for grinding on a grater and a delicate creamy aroma that does not interrupt, but emphasizes the taste of other components in the finished pizza.
During baking, it easily melts, forms a uniform appetizing color and elastic cheese thread.
PizzaMaster "Expert" has a creamy taste, a dense consistency, convenient for grinding on a grater and a delicate creamy aroma that does not interrupt, but emphasizes the taste of other components in the finished pizza.
During baking, it easily melts, forms a uniform appetizing color and elastic cheese thread.
PizzaMaster «Expert»
Specifications
Weight
Fat
content,%
content,%
Name
Expiration
date
date
Quantity
in the box
in the box
Storage temperature
~2 kg.
50%
PizzaMaster «Expert»
from 0 to +6°C
4 pcs.
180 days.
Specifications
Weight
Fat
content,%
content,%
Name
Expiration
date
date
Quantity
in the box
in the box
Storage temperature
The processed product with cheese is made exclusively from natural, fresh products, with the addition of cream and meets the highest quality. It has an elastic consistency and a delicate creamy color. It is ideal as fillings for the production of bakery products.
Processed product in a monolith
Specifications
Weight
Fat
content,%
content,%
Name
Expiration
date
date
Quantity
in the box
in the box
Storage temperature
5 kg.
50 %
Processed product with cheese and cream "With mushrooms"
from 0°C to +4°C
1 pcs.
120 days.
5 kg.
50 %
Processed product with cheese and cream "Pate"
from 0°C to +4°C
1 pcs.
120 days.
5 kg.
50 %
Processed product with cheese "Urban"
from 0°C to +4°C
1 pcs.
120 days.
5 kg.
17 %
Processed product with Cheddar cheese
from 0°C to +4°C
1 pcs.
120 days.
5 kg.
50 %
Processed product with cheese
"With onion for soup"
"With onion for soup"
from 0°C to +4°C
1 pcs.
120 days.
Fields of application of cheeses for industrial processing
HoReCa
Processed cheese production
