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While analogue Mozzarella is produced using a similar set up / system to that for processed cheeses, natural Mozzarella is traditionally made using a wet cooker which uses mega litres of ‘bath cook’ water.
GoldPeg's cooker stretcher, the GPiCS, eliminates this bath water and has a relatively ‘dry’ process. The GPiCS method produces quality natural mozzarella product with composition, sensory and functionality similar to the wet cooker product, while saving you and the environment millions of litres of water from being used.
The flexible GPiCs cooker stretcher is specifically designed to produce sensitive mozzarella and pasta filata varieties. Patent pending.
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If you have any questions about our direct steam injection Mozzarella continuous cooker stretcher, don’t hesitate to email us at enquiries@goldpeg.com or return a contact us form.