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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.
However, the GoldPeg's cooker stretcher, the GPiCS, eliminates this bath cook 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:
Learn how the GPiCS works.
Videos - Natural Mozzarella and String Cheese product|
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String Cheese fingers extruding |
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Natural Mozzarella high production rate |
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String Cheese fingers in brine |
Non-linked videos available on request.
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Click for GPiCS Cooker Stretcher information |
GPiCS Mozzarella cooking system has a Patent Pending.
If you have any questions about natural mozzarella production or our direct steam injection Mozzarella continuous cooker stretcher, please contact us or ask us a question about our high performance equipment.
