Baked “Ricotta” for grater

TYPOLOGY / Dense dairy product put through baking.
INGREDIENTS / Ovine or bovine whey, ovine or bovine milk, Salt.
MILK’S PROVENANCE / East Sicily .
SHAPE / Round, flattened and irregular.
CRUST / Uniform with full pigmentation.
COLOUR / Deep hazel brown.
INNER COLOUR AND CRUST / Light brown with dark inner crust.
HOLES / Absent.
STRUCTURE / Soft, moderately dense.
SMELLS / Cooked lactic with caramel notes.
FLAVOURS / Balance of mild, tart and moderately sapid.
FRAGRANCES / Cooked and toasted lactic.
TRIGEMINAL SENSATIONS / Absent.
STRUCTURE INSIDE MOUTH / Firstly dense then melting and
soluble.
TASTE-OLFACTORY PERSISTENCE / High.

SALES UNIT / About 1 Kg.
TECHNOLOGICAL ASPECTS / The processing is the same used for table baked “ricotta”, but its baking is much longer and at mid
temperature. This baking gives it a more compact consistency and a deeper colour.
QUALITY CONTROL / H.A.C.C.P. System implemented in the whole productive process; product distribution with hazards control and sixmonth
system control through internal and external second audit to main suppliers.
TRACK / Track system applied for every production lot with acquisition of information and origin lots for raw materials, packaging products
and execution’s charge in every degree of production cycle.
TRACEABILITY / Capability for recall all deployment units at sale within 6 hours from non conformity manifestation. Non conform product’s
withdrawal in 72 hours from sales freeze.
RIPENING / 2 days. SHELF LIFE: 150 days.
PRESERVATION / Keep in fridge at positive temperature + 4° C.
PACKAGING / Vacuum-packed and heated foods bag.
BACH CODING / 6 digits corresponding to start production’s day, month and year.