CAGLIO powder NATURAL GRAIN |
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Pillar of the production of the company is GUARESCHI rennet powder pure calf named "GRIT". Unique qualities, CAGLIO GRAIN has the following characteristics: - Composition: Chymosin> 95%, 5% Pepsin
- Title: 1 / 30000-1 / 100000-1 / 125000-1 / 150000-1 / 160,000
Soluble in water, has a light color in microgranules crystalline confirming the high reliability of CAGLIO GRAIN.
E 'obtained from calf stomachs frozen first choice, selected and processed according to the stringent standards of the company GUARESCHI. Does not contain genetically modified ingredients. The rennet powder Grana is the most successful product of the company GUARESCHI.
Its chemical - physical characteristics make it a unique rennet used by master cheesemakers work stands for the excellent results obtained in over forty years of production
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Liquid Caglio |
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Packaging: Gr. 1000 - Kg. 12 - 25 |
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The rennet GUARESCHI LIQUID is a highly reliable product that is a viable alterative to traditional rennet paste or powder. Has the same composition of the enzyme rennet powder with values of chymosin and pepsin, respectively, of 95 and 5% and the same ease of use.
The securities to be 1 / 8,000 to 1 / 20,000 are synonymous with high quality and reliability. Obtained with traditional processing, using only pellette superior, its characteristics are guaranteed over time.
"The Company GUARESCHI ensures liquid calf rennet as natural product obtained only with calf stomachs and salt, no added additives." The Rennet in liquid is made "as before" with materials of choice. Constant use even in the long term, if stored properly (+ 4 ° C) is usable even after several months in ensuring machining the same results.
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VEAL - KID - LAMB |
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Packaging: Gr. 1000 - Secchi da kg. 10 e 20 |
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It is a natural enzyme extract paste, made from abomasum, lamb or veal infants, frozen, selected and controlled origin, with 1'aggiunta of sodium chloride (salt) as a preservative. The enzyme content plays coagulant activity, proteolytic activity and lipolytic activity. The composition, from the chemical point of view is given by Chymosin and Pepsin (analyzes are performed according to the method FIL IDF l57B: 1997). THE rennet paste is free from pathogenic microorganisms and possesses a bacterial load contained below the natural lactic flora, obtained through a curing process that varies from three to six months. The paste is easily soluble in water; to touch the dough is soft and straw color is synonymous of its naturalness; its faint fragrance is not confusingly similar. The recommended dose ranges from 30 to 40 grams per 100 liters of milk. It is advisable to keep the dough at a temperature of + 4/8 ° C, which allows to maintain the enzymatic characteristics for at least 24 months. |
APPEARANCE: paste gray / brown without the presence of animal tissue raw and coarse impurities of any kind with separable fine strainer. PRODUCT TYPE: RENNET PASTE ACTIVITY 'COAGULANT: 1: 9,000 + 6% ENZYMATIC COMPOSITION: chymosin 75% 25% pepsin HUMIDITY ': <40% CHLORIDE <l7% PH 30.4 ± 12:20 STORAGE: For at least 24 months if kept in a cool dry place (+ 6.5 ° C) in a tightly closed container. ANALYSIS MICROBIOLOGICAL Total bacteria count: <100,000 CFU g Yeast / mold: <100 cfu / g Coliforms: ass. in 1 g Anaerobic spor. <800 MPN / g Salmonella: ass. in 25 g Coagulase: ass. in 1g Listeria: ass. in 25 g |
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