Perfect for pizza toppings
Cheese preparations and recombined specialities in block form have many advantages. With our stabilising systems they grate well and have excellent melting properties. On pizza they pull long strings.
Spreadable processed cheese preparations
End products with a smooth, shiny consistency, that are economical to make and also suitable for use as melted topping. We develop the right solutions, whether for cheese preparations or recombined versions.
Low-cost alternatives to white cheese
Simple and easy to produce: Our functional systems let you make individual alternatives to white cheeses like feta. Even with reduced protein content, they still have a firm-cutting yet creamy consistency.
Cheese preparations and reconstituted specialities that are easy and economical to make
Cheese is a must for pizza, and it gives convenience products like pasta and snacks that special something. With our stabilising systems you can make creative alternatives to cheese economically.
Few foods are as versatile as cheese. But cheeses like edam or cheddar present challenges from the standpoint of economics and production simplicity – the curing time is a cost factor with hard and sliced cheeses, and in hot regions the availability of fresh milk can be a limiting factor.
With the help of our Stabisol series functional systems, dairies and manufacturers of deli foods, snacks and processed cheeses can easily and economically produce a wide range of cheese alternatives including white cheese, filata, ricotta and spreadable cheese. These recombined specialities meet demanding requirements and can be used for melted toppings, sausage and snack fillings, dip sauces, bread spreads, salads and desserts.
We will be glad to develop a custom solution for you – ask us!
Tel.: +49 (0) 41 02 202 003
Versatile alternatives to cheese
Creamy, firm or gratable – with Hydrosol stabilising systems you can adjust consistency, melting and baking properties just the way you want them. This also goes for recombined alternatives made from coconut or other vegetable fats.
|Pizza topping||Stabisol PCMS 6||System for an inexpensive gratable pizza topping which can be filled in block form and has a good melting behaviour||1,6 %|
|Pizza topping all’Italia||Stabisol PCFL||System for a grated pizza topping, which can be filled in block form and has good melting behaviour, pulls long strings when hot||5.0%|
|Slice on slice||Stabisol PCTR 5||Declaration-friendly system for slices with a high cheese content and without addition of melting salts, end product can be cut very well||0.5%|
|Spreadable processed cheese preparation||Stabisol PCSP 12||Flexible system for ideal spreading properties of processed cheese preparations||4.6%|
|Spreadable processed cheese preparation||Stabisol PCCL 2||Declaration-friendly system without E numbers for the production of spreadable processed cheese preparations without addition of melting salts||1.5%|
|Processed cheese preparation in triangular form||Stabisol PCTR 5||System with excellent filling viscosity for dosing in triangular packaging, variants without melting salts also possible||0.4 - 0.6%|
|Processed cheese preparation type Fondue||Stabisol PCCF||Flexible system for the production of premium processed cheese preparations type Fondue based on different types of cheese||2.2%|
|Processed cheese preparation Barbecue type||Stabisol PCBQ 3||System for bake-stable processed cheese preparations with a creamy mouthfeel, ideal for barbecue, pan and oven||3.0%|
|Processed cheese preparation Barbecue type||Stabisol PCBQC||System for bake-stable processed cheese preparations based on quark, ideal for barbecue, pan and oven||7.5%|