Salts for ricotta from milk - 10 kg package

Salts for ricotta from milk is a granular and hygroscopic powder of white color. It is used in the salt adjustment of milk destined for the production of ricotta with the utmost respect for the soft and gelatinous structure, typically traditional with a general improvement in yield.

How to use:
Weigh 650 grams of milk ricotta salts for every 100 liters of milk used.
Dissolve the amount of weighed salts in water with a 1:5 ratio
Filter the solution obtained
When the flocculation temperature (85/90°C) is reached, add all the previously prepared solution, stirring until it comes out completely.
TMC minimum of 12 months if stored tightly closed in a dry place

Produced in compliance with DM 27/02/96 n.209, Reg CE 1333/2008, Reg CE 1169/2011, Dir 83/417/CEE and Dir 2015/2203/UE