Liofilizzata julienne
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.
Produkt datablad - PDFPasteurized cow’s Milk , salt, rennet, milk enzymes. No preservatives.
Allergens: Milk and products thereof, lactose and milk proteins.
| Energivärde | Kcal 589 – Kj 2448 |
|---|---|
| Fett | g 44 |
| varav mättade fettsyror | g 30 |
| Kolhydrat | g 5 |
| varav sockerarter | g 0 |
| Protein | g 43 |
| Salt | g 2 |
Food Service
Är du grossist, har du en restaurang, en pizzeria eller en annan aktivitet inom matserveringsbranschen?
Kontakta oss för ytterligare information och för att få den särskilda prislistan.
Request information Food Service
