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Additives functional for the dairy industry (Increase in an exit to 35%) – Triera fudz, OOO | all.biz
Buy Additives functional for the dairy industry (Increase in an exit to 35%)
Additives functional for the dairy industry (Increase in an exit to 35%)

Additives functional for the dairy industry (Increase in an exit to 35%)

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Ukraine, Lutsk
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Technical characteristics
  • Country of manufactureUkraine
Description

Components of the stabilizer are natural and are a part of almost all food. Does not contain GMO of products. Special methods of production and a know-how allowed to create a high-functional product with unique properties.

The �Нежность� stabilizer is intended for use in compoundings of a cottage cheese product. Introduction of a concentrate to cottage cheese gives the following most important technological advantages:

  • Cottage cheese enrichment by serum and increase in an exit of a cottage cheese product by 35%.
  • Entering of the �Нежность� stabilizer into cottage cheese to an otzhatiya. The residual amount of serum in cottage cheese has to be to 30%. This method allows to receive commodity cottage cheese with humidity of 67-68% without procedure an otzhatiya.
  • Increase of stability of moisture binding. Perfectly transfers repeated protsessyzamorazhivaniya / thawing, a warming up, storage. Structure of the received cottage cheese product on appearance drier, than at initial cottage cheese. Results of the analysis on determination of humidity of cottage cheese: an initial sample (cottage cheese) - 66,8%, a cottage cheese product (cottage cheese with addition 30% of serum) - 67,3%.
  • Increase of a slivochnost. The cottage cheese product received by a new method possesses a bigger slivochnost and in taste and bigger tenderness on texture.
  • Effective deduction of moisture in a ready-made product from cottage cheese. Provides the guaranteed prevention of migration of moisture from a cottage cheese product in packing materials, fillers. This property is especially important at production of cottage cheese products in a combination with cookies.
  • Improvement of texture and consistence. The cottage cheese product gains special tenderness. Use of a concentrate allows elimination dryness and a krupinchatost in texture.
  • Gives special plasticity to cottage cheese and facilitates formation process.
  • Economic effect of use of a concentrate (additional exit) makes 35% (approximately 2-fold cost of the brought component) + replacement an otzhatiya.
  • The technological effect - introduction of a concentrate of �Нежность� to curds allows to use cottage cheese serum, to optimize process an otzhatiya of serum and to considerably accelerate it, to make the product improved on quality for cottage cheese desserts, to combine cottage cheese with cookies and other confectionery.
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Additives functional for the dairy industry (Increase in an exit to 35%)
Additives functional for the dairy industry (Increase in an exit to 35%)
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