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15% protein analogue pizza cheese

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Protein replacement

15% protein analogue pizza cheese

Ingredion Ingredients Used: GEL 'N' MELT™ - 32333100

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Formula

-

Ingredient Amount % as is
Water (cold) 47.57
Coconut fat 25.00
Rennet casein 18.50
GEL ‘N’ MELT™ 5.00
Emulsifying salt 2.00
Salt 1.50
Potassium sorbate 0.15
Citric acid monohydrate 0.28
TOTAL 100

Preparation

  1. Pre-melt the fat.
  2. Pour the water into the double jacket mixer bowl and add the rennet casein, emulsifying salt and salt. Mix at 900 rpm for three minutes.
  3. Add all ingredients except the fat and mix at 900 rpm for three minutes.
  4. Check mixture for lumps and mix at 900 rpm for 30 seconds to remove any.
  5. Add melted fat and mix at 600 rpm for one minute.
  6. Heat to 75°C and continue mixing at 600 rpm. Heating time should take at least two minutes.
  7. Hold at 75°C for six minutes, until the mass is smooth and has a stable, stretchy texture.
  8. Fill hot product into containers and blast chill between 0 - 5°C.
  9. Store refrigerated at 4°C.

Featured ingredient

GEL 'N' MELT™ starch

GEL 'N' MELT™ is a texturiser able to save costs through a significant portion of casein replacement while delivering high meltability and good shredability in analogue pizza cheese. GEL 'N' MELT™ can also improve the texture of current analogue and processed block cheese products without casein.

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