Pizza Cheese Stabilizer with Codes 066 – PRODA PY 044
Pizza cheese stabilizer is a plant-based main mixture free from chemicals, with gelling, thickening, and hardening properties, which is widely used in food products.
Recommended Dosage of Pizza Cheese Stabilizer:
Between 0.5% and 0.7%
Ingredients of Pizza Cheese Stabilizer:
Sodium alginate (E-401), Milk protein, Pectin (E-440), Trisodium citrate (E-331)
Appearance: Cream – Light cream, in powder form
Smell – Taste: Neutral smell and taste.
Uses of Stabilizer:
Cheddar cheese and its derivatives
Benefits of Pizza Cheese Stabilizer:
The stabilizer enhances the structural cohesion of the product, increases the product’s flexibility, improves its melting and shrinkage properties, reduces the hardening of cheddar cheese in pizza, creating a softer and more desirable texture in the final product. It also enhances the non-stick ability of sliced cheese and facilitates easy cutting in chunked cheddar cheese.
How to Use Stabilizer in Pizza Cheese:
In the production of pizza cheese that is heat-dried, PRODA PY 044 stabilizer is added to the initial dough at the beginning of the process and used without requiring changes in the production stages.
PRODA PY 044 stabilizer, due to its fiber-like properties, increases the final pizza cheese weight by absorbing and retaining water. Additionally, it provides a non-stick feature in chopped cheeses.
** Note: The product PRODA PY 044 does not contain any vegetable oils, animal fats, starch and its derivatives, or animal gelatin.
** For baked dry pizza cheese, using PY 044 in the pizza cheese dough enhances flexibility, melting and stretchability, and improves non-stick properties in chunked cheese, which increases the weight by 3-7 kilograms.
Pizza Cheese Stabilizer Code STT 066
Pizza Cheese Stabilizer Code 066:
Proda STT 066 is a plant-based main mixture free from chemicals, with gelling, thickening, and hardening properties, widely used in food products.
Using Pizza Cheese Stabilizer Code 066 in Various Pizza Cheeses:
For pizza cheese, using STT 066 stabilizer in cheddar cheese dough increases its flexibility, fibrous behavior, melting and stretchability, reduces optional dry weight loss, enhances non-stick capabilities of chunks in chunked cheese, and facilitates good slicing for cheddar cheese. It also increases weight by 10 to 15 kilograms.
Difference Between Two Pizza Cheese Stabilizers:
The difference between PRODA PY 044 and Proda STT 066 lies in the type of increase in efficiency that the final product creates.
*** This product is produced in Turkey and distributed by Dayan Arman Pouya (exclusive distributor) in Iran.
