Add the water, melted fat and remaining ingredients into a double jacket mixer bowl.
Heat to 50°C and mix at 1500 rpm for two minutes.
Check for lumps and heat to 90°C at 1500 rpm (heating-up time should be at least four minutes).
Hold at 90°C at 1500 rpm for five minutes (heating-up and holding time should be at least nine minutes in total).
Fill hot product into containers.
Blast chill to a temperature above 0°C.
Store refrigerated at 4°C.
GEL 'N' MELT™ starch
GEL 'N' MELT™ is a texturiser able to save costs through a significant portion of casein replacement while delivering high meltability and good shredability in analogue pizza cheese. GEL 'N' MELT™ can also improve the texture of current analogue and processed block cheese products without casein.
N-CREAMER® 2111 starch is an emulsifying starch that can help save time and increase production capacity as it disperses water four times faster than other emulsifying starches and provides cost stability. N-CREAMER® 2111 starch is unique in that it demonstrates excellent emulsion stability over shelf life in a range of applications including beverages, cheese and table sauces.
It enables manufacturers to shorten the production process and, as a result, increase production capacity. This ingredient also delivers highly stable emulsions that maintain stability over shelf-life and ensures maximum consumer appeal.