Ricolat (salts for ricotta)
Ricolat produced at Laboratorio Prodor is a mixture of inorganic mineral salts for food use. Ricolat allows to extract 100% of the ricotta present in the whey at the end of the cheese making process. It is a very good product to avoid any waist in the cheese making process. It can also be used directly in the milk. For correct dosage please refer to the technical sheet.ows you to extract 100% of the ricotta present in the whey at the end of the process.
You can also use "Ricolat" to obtain a "ricotta cream" using only milk following the instructions contained in the technical sheet.
The product is suitable for ambient transportation. After arrival, store at +4°C.
All products made at Laboratorio Prodor do not contain GMO, according to European regulation.