Cheese analogue, plant-based sandwich slice (3.0 % protein, meltable)

Preparation (Stephan Cutter):

1. Premelt fat
2. Mix all solids together and incorporate into water under high shear for 3 min
3. Let the slurry hydrate for 15 min
4. Add first the slurry and then the melted fat into the cooker bowl
5. Heat up to 85°C while mixing at 1000 RPM
6. Once at 85°C, hold 3 minutes at 1000 RPM
7. Fill hot into containers
8. Blast cool to T above 0°C
9. Store at 4°C