Non-dairy analogue cheese



Ingredient Amount % as is
Water 43.78
Coconut fat 25.00
GEL ‘N’ MELT™ 10.00
PRECISA™ 655 S 9.00
FLOJEL® 60 6.00
Salt 1.70
N-CREAMER® 2111 1.50
Cheddar flavour 0.80
Potassium sorbate 0.10
Titanium dioxide 0.10
Beta carotene 1.3% conc. 0.023


  1. Pre-melt the fat.
  2. Add the water, melted fat and remaining ingredients into a double jacket mixer bowl.
  3. Heat to 50°C and mix at 1500 rpm for two minutes.
  4. Check for lumps and heat to 90°C at 1500 rpm (heating-up time should be at least four minutes).
  5. Hold at 90°C at 1500 rpm for five minutes (heating-up and holding time should be at least nine minutes in total).
  6. Fill hot product into containers.
  7. Blast chill to a temperature above 0°C.
  8. Store refrigerated at 4°C.

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