RENNET PASTE GUARESCHI has the following characteristics:
- Composition: Chimosin 80%, Pepsina 20%
- title: 1 / 15,000
It is a natural enzyme extract in paste, obtained from abomasi of CAPRETTO, AGNELLO, VITELLO, frozen, selected and controlled by us at the beginning, with the sole addition of Sodium Chloride (NaCl) as a natural preservative.
The enzymatic content performs coagulant activity, proteolytic activity and lipolytic activity.
The rennet in pasta is free from pathogenic microorganisms and has a bacterial load contained below the natural lactic flora, obtained through a process of maturing that varies from three to six months. The paste is easily soluble in water; to the touch the dough is soft and the straw color is synonymous with its naturalness; its faint fragrance cannot be confused.
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