Animal Rennet

Soluble Pasta Rennet
Veal - Goat - Lamb



GUARESCHI SOLUBLE PASTA GARLIC has the following characteristics:

- Composition: Chimosin 80%, Pepsina 20%
- title: 1 / 15,000

TOTALLY FREE FROM ANIMAL FABRIC PARTS - IMMEDIATELY SOLUBLE IN WATER - NO FILTRATION NEEDED

It is a soluble extract from abomasi of CAPRETTO, AGNELLO, VITELLO, frozen, selected and checked at origin by us, with the sole addition of Sodium Chloride (NaCl) as a natural preservative.



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Liquid rennet

LIQUID CAGLIO GUARESCHI is obtained through our traditional production process which consists in the extraction and concentration of the coagulating enzyme through various filtration and purification steps.

CAGLIO LIQUIDO GUARESCHI has the following characteristics:

- Composition: Chimosin from 20% to 95%, Pepsin from 80% to 5%
- title: from 1 / 10,000 to 1 / 100,000

Used both for making soft or hard or semi-hard cheeses, depending on the required enzymatic formulation

 

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Rennet Powder Grana

GRANA calf powder rennet.

CAGLIO GRANA has the following characteristics:
- Composition: Chimosin over 95%, Pepsin 5%
- security: from 1 / 100,000 to 1 / 165,000

It is obtained from first choice national suckling calf stomachs, selected and processed according to our traditional method which consists in extracting the enzyme through a filtration process and slow drying.
Used by master cheesemakers it highlights the processing of milk, obtaining excellent long-seasoned cheeses.
On the market for over 50 years

 

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Traditional rennet
Veal - Goat - Lamb

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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