Project Description

Queso tierno La Casita Caprillice

Caprillice lactose-free cheese bar

Manufacturing process

Milk reception, refrigeration, pasteurisation, fermentation, coagulation, cutting, curdling, moulding, pressing, salting, maturing (>7 days), painting, packaging (vacuum), labelling, weighing, palletising, dispatching

Characteristics

Addressed to the general public. Unsuitable for people with egg intolerance or allergy. Suitable for people with lactose intolerance or allergy.

Average nutritional values per 100g

Moisture: < 45 %
Protein: 21,8 g
Fat: 36,5 g
Carbohydrate: 1,6 g
Calcium: 880 mg (110% of the RDI: Recommended Daily Intake)

Nutritional composition

Calories: 422 Kcal. (1748 KJ)

Physical-chemical characteristics

Total dry extract: > 55%
MG/ES:> 45%

Product specifications

Sales unit information

Article code: 2014
EAN code: 8426112001407
Weight: 2,7Kg (aprox.)
Height: 12cm (aprox.)
Lifespan: 180 days
Packaging type: vacuum-packed
Conservation: 4-8ºC

Box information

EAN code: 98426112223178
Units per box: 2
Net weight: 5,4Kg

Pallet information

Boxes per layer: 12
Layers per pallet: 8
Boxes per pallet: 96
Height: – (aprox.)
Net weight: 518,4 kg (aprox.)
Eur. pallet: –