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Freeze-dried mozzarella

Freeze-drying process, that consists in the complete dehydratation of frozen raw materials by sublimation under vacuum, ensures to the finished product following advantages:

  • nutritional value and organoleptic quality equal to those present in the fresh starting product;
  • reduced weight for the absence of water and thus easily manageable and more economic transportable;
  • the absence of water prevents the development of bacteria;
  • ease of use: the product is reconstitued with the addiction of water alone;
  • long shelf life: the absence of "free water" allows the freeze-dried product can have a long shelf life up to 24 months;
  • easy storage: the freeze-dried product does not require cold chain, it is sufficient store it in a dry place at room temperature, with consequent reduction of the costs of storage.

regeneration of the freeze-dried product:

  1. Place the freeze-dried mozzarella in plentiful lukewarm water;
  2. Wait about 40 minutes (20 minutes if you use hot water); even if the product remains in the water for a long time, it absorbs only the water present in the fresh starting product.
  3. Drain the mozzarella and use it.

Regenerating 1 kg of freeze-dried product it can obtained approssimately 2 kg of "fresh" mozzarella.

Mozzarella, once regenerated, assumes all the characteristics of the fresh product and can be stored in the refrigerator for a few days.

Mozzarella liofizzata Abbasciano
Mozzarella liofizzata Abbasciano

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