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.
Fiche technique - PDFPasteurized cow’s Milk , salt, rennet, milk enzymes. No preservatives. Allergens: Milk and products thereof, lactose and milk proteins.
Valeur énergétique | Kcal 589 – Kj 2448 |
---|---|
Lipides | g 44 |
dont acides gras saturés | g 30 |
Carbohydrate | g 5 |
dont sucres | g 0 |
Protéines | g 43 |
Sel | g 2 |
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