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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.

phone: +49 (0)8039 4007-0
fax: +49 (0)8039 4007-195
info(at)jeneilbioproducts.de