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:
Place the freeze-dried mozzarella in plentiful lukewarm water;
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.
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.
Product sheet - PDFPasteurized cow’s Milk , salt, rennet, milk enzymes. No preservatives.
Allergens: Milk and products thereof, lactose and milk proteins.
| Energy value | Kcal 589 – Kj 2448 |
|---|---|
| Fat | g 44 |
| of which saturates | g 30 |
| Carbohydrate | g 5 |
| of which sugars | g 0 |
| Protein | g 43 |
| Salt | g 2 |
Food Service
Are you a wholesaler, or do you have a restaurant, a pizzeria or another food service business?
Contact us for more information and to receive our dedicated price list.
Request information Food Service
