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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 Gold Peg'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.
Learn how the GPiCS works.
Non-linked videos available on request.
Click for GPiCS Cooker Stretcher information
GPiCS Mozzarella cooking system has Patent number US 8,875,623.
77 Malcolm Road,
Braeside, Vic 3195, Australia