Baked ricotta

TYPOLOGY / Soft dairy product put through baking.
INGREDIENTS / Ovine or bovine whey, ovine or bovine milk, Salt.
MILK’S PROVENANCE / East Sicily .
SHAPE / Cylindrical irregular.
CRUST / Not uniform with some more coloured areas.
COLOUR / Light brown with golden stains.
INNER COLOUR AND CRUST / Milk-white with golden inner crust.
HOLES / Absent.
STRUCTURE / Soft, moderately capable of being deformed.
SMELLS / Lactic and cooked lactic.
FLAVOURS / Balance of mild, tart and moderately sapid.
FRAGRANCES / Lactic and cooked lactic.
TRIGEMINAL SENSATIONS / Absent.
STRUCTURE INSIDE MOUTH / Firstly lumpy then melting and
soluble.
TASTE-OLFACTORY PERSISTENCE / Medium.

SALES UNIT / About 1 Kg.
TECHNOLOGICAL ASPECTS / Fresh “ricotta” is put in appropriate terracotta bowls and baked at high temperatures for some hours; this
baking gives it unique sensory features and a light and soft consistency.
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 / 30 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.