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A FROZEN IQF 60% MOZZARELLA, 40% EDAM CHEESE SHREDDED WITH KNIVES. FAT CONTENT 20-23%, MOISTURE CONTENT 45-47%.

SHREDDED MOZZARELLA CHEESE OF A FAT CONTENT NOT EXCEEDING 23% AND MAX IMUM MOISTURE CONTENT OF 47%. MADE FROM MOZZARELLA BLOCKS .THE BLOCK I S MADE FROM WHOLE MILK WHICH IS STANDARDISED WITH FRESH SKIMMED MILK (BOTH PASTURISED) WHICH IS THEN COOLED AND TO WHICH A LACTIC CULTURE I S ADDED. THE CURD IS THEN COOKED THE WHEY IS DRAINED AND THE CURD IS T HEN STRETCHED TO OBTAIN THE CHCRACTERISTIC STRINGY TEXTURE. THEN SALTE D AND PLACED INTO MOULDS. MATURED FOR A PERIOD OF 21-25 DAYS. IS A FU LL FAT SOFT CREAMY CHEESE SHREDDED WITH KNIVES.

ITALIAN STYLE CHEESE PRODUCED FROM PASTURISED COWS MILK, CHEESE STARTE RS, VEGETARIAN RENNET AND SALT WITH A FAT CONTENT NOT EXCEEDING 40%.

BREADED MOZZARELLA PLANKS. THE CHEESE HAS A FAT CONTENT OF 21 PERCENT AND A WATER CONTENT OF 47.5 PERCENT. MOZZARELLA PLANKS MANUFACTURING PROCESS, MOZZARELLA PLANKS ARE CUT FROM A BLOCK OF CHEESE. 1ST PASS: MOZZARELLA PLANKS BATTERED, THEN BREADED. 2ND PASS: MOZZARELLA PLANKS BATTERED THEN BREADED FOR 2ND TIME. 3RD PASS: MOZZARELLA PLANKS BATTERED THEN BREADED FOR 3RD TIME. FINISHED (COATED) PLANKS PASSED THROUGH SPIRAL FREEZER. PRODUCT PACKED & STORED FROZEN. PRODUCT NOT FOR RETAIL SALE. TO BE SUPPLIED EXCLUSIVELY TO FOODSERVICE/CATERING OUTLETS WHERE IT WILL BE DEEP-FRIED IN OIL PRIOR TO SERVING.

A PROCESSED CHEESE CONTAINING REDUCOL, A PLANT STEROL, MARKETED FOR REDUCING CHOLESTEROL. FAT CONTENT 11.5% TO 12%, WATER CONTENT 48% TO 52%. IN BULK 20KG BLOCKS AND VARIOUS PRE-PACK SLABS.