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Queso tipo mozzarella

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Vegano

Queso tipo mozzarella

Ingredion Ingredients Used: PENTECH® 8500 - 31471400 N-DULGE® 223 - 05530100 NATIONAL™ 104 - 12150300

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Instrucciones de Formulación

Fórmula

-

Ingredient Importe %
Grasa vegetal de palma 25.00
Agua 49.79
Sorbato de potasio 0.11
Proteína vegetal de haba 8.00
PENTECH®™ 8500 7.50
N-DULGE® 223 5.00
NATIONAL™ 104 2.50
Dióxido de titanio 0.20
Color Annato 0.10
Sal 1.50
Sabor enzimático 0.30
TOTAL 100

Preparación

  1. Adicionar agua fría en Cheese Cooker, agregar VITESSENCE® Pulse CT 3602 proteína vegetal de haba con almidones, polvos y color en  constante agitación 120 RPM.
  2. Subir temperatura a 55 – 60°C y mantener por 5 minutos en constante agitación (120 RPM).
  3. Adicionar grasa previamente fundida a baño maría
  4. Mezclar por 5 minutos.
  5. Subir temperatura a 85°C y mantener por 5 minutos con agitación constante (120 RPM).
  6. Activar bomba de vacío a 10 mmHg por 30 seg.
  7. Descargar y envasar.
  8. Refrigerar.

Featured ingredients

PENTECH® 8500 - 31471400

PENTECH ® 8500 imodified potato starch has favorable gelling and texturizing properties in imitation cheese. It has a low viscosity with short texture and forms gels that will melt when heated. It is white in color and bland in taste . 

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N-DULGE® 223 - 05530100

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NATIONAL™ 104 - 12150300

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