Ingredients for the production of cheese analogs:
- dry blend (provided by JENEIL)
- flavor concentrate (provided by JENEIL)
- vegetable fat (provided by the manufacturer)
- water (provided by the manufacturer, potable water, free from chlorine)
Procedure for the production of cheese analogs:
- Warm up the vegetable fat and stir in the dry blend.
- Add the water.
- Heat the mixture (with direct stem injection or a double jacket vessel).
- Mix in the natural cheese flavor from JENEIL.
- Package the hot product and cool it.
- The cold product is ready for consumption.
- If desired, slicing or shredding is possible.
