Unicell Fiber for processed cheese
4 marca 2018 | Comments: 0
Tags: fish
Tags: fish
| No. | Ingredient | Quantity in grams |
|---|---|---|
| 1 | Aged Cheese Edam type (fat: 27g, proteins: 26 g) | 169.63 |
| 2 | Cottage cheese (semi-bold) fat: 4g in 100g of the product, proteins: 16 g) | 287.57 |
| 3 | Butter 82 % fat | 221.25 |
| 4 | Melting Salt | 1.95 |
| 5 | BF/OF/PF/WF 30 | 23.00 |
| 6 | Water/condensed | 292.47 |
| 7 | Salt | 4.13 |
| Total | 1000.00 |
Advantages of using Unicell fibers:
- Improved yield
- Enabling easy unwrapping of the product from the foil
Recommended fibers: BF/OF/PF/WF 30
Potential clients:
- cheese manufacturers
Aboved tests were conducted in laboratory conditions and for an extensive undertaking may be treated as guidelines only.
For industrial requirements, individual parameters of production have to be approved.
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