Description

RICOLAT is a coadjuvant made by organic mineral salt that coagulate the milk to produce a creamy ricotta cheese with excellent flavour.

DIRECTIONS OF USE:
Dissolve RICOLAT in chlorine-free hot water and stir carefully. Heat the milk at 75-82° C and pour RICOLAT dissolved in water while stirringy. Keep stirring and bring the temperature to 90-95° C. Ricotta cheese will start to clot. Collect all the ricotta cheese with a scoop and place it into the cheese form to shape it.

STORAGE:
This product doesn’t require cold chain transportation. Store in original packaging in a cool, dry and dark place.

COMPOSITION:
Food grade organic salt mixture: Calcium (Ca), Sodium (Na) and Magnesium (Mg).

Tecnichal sheets and production flow charts available upon request.