 |
Stabilizing system for glazed cake cheeses, sweet creamed curds |
PE "Textra Vita" offers for sale Ultra Tex MT1-0004 – stabilizing system for glazed cake cheeses; Ultra Tex MT1-00042,Ultra Tex MT1-00043 - stabilizing system for sweet creamed curds. |
Applying:
It is designed for glazed cake cheese. Stabilizing system MT1-0004 does not demand preliminary mixing with dry ingredients, has excellent dispersive specifications, contributes to forming of immediate viscosity in cold system getting contact with cottage cheese. Stabilizing system Ultra Tex MT1-0004 is resistant to mechanic effect, has stability to several cycles of freezing/ thawing , b, that enables to make the product cheaper .
|
Guidelines for applying:
- Add stabilizing system Ultra Tex MT1-0004 to the cottage cheese without preliminary mixing of stabilizer with dry components.
- Intermix the mixture thoroughly
- Add other formulating components
- Further preparation of cake cheeses according to regulation documents.
|
Dosage:
|
Advantages:
Usage of given stabilizing system enables to save till 20% 20% of raw material by holding of moisture i.e bundling of whay that enables to reach:
- economizing of raw material resources
- production scheme of cake cheeses is simplified (so far as the cottage cheese does not need additional pressing and mixture does not need ripening)
- energy saving (in the pure state, for generation of cold and compressed air)
- technological cycle is significantly reduced (till 20 hours) in preparation of raw material (that will enable to increase the capacity and reduce energy expenditures).
|
Ultra Tex MT 1-00042
This stabilizing system is recommended to use for products demanding great solubility. This stabilizer can be used in acid and neutral environment and due to excellent stability under low temperature can be applied for chilled products.
|
Ultra Tex MT 1-00043
This stabilizing system b, dovetails the fix the moisture without preliminary heating in feed stock. It gives saturated, cream sensation in the mouth and makes short, smooth texture with exclusively dense consistence.
|
|
