Project Description

Queso tierno La Casita Caprillice

Caprillice Servilletón

Manufacturing process

Milk reception, refrigeration, pasteurisation, fermentation, coagulation, curd cut, napkin moulding, salting, maturation (20-30 days), labelling, weighing, palletising, dispatching.

Characteristics

Addressed to the general public. Unsuitable for people with egg or goat’s milk intolerance.

Average nutritional values per 100g

Moisture: < 40 %
Protein: 20,5 g
Fat: 36,7 g
Carbohydrate: 1,6 g
Calcium: 750 mg (92% of the RDI: Recommended Daily Intake)

Nutritional composition

Calories: 1734 kJ (419 kcal)

Physical-chemical characteristics

Total dry extract: > 60 %
MG/ES: > 45 %

Product specifications

Sales unit information

Article code: 2034
EAN code: 8426112003234
Weight: 8 kg
Height:-
Diameter: –
Lifespan: 180 días
Packaging type: –
Conservation: 4-8ºC

Box information

EAN code: –
Units per box: –
Net weight: –

Pallet information

Boxes per layer: –
Layers per pallet: –
Boxes per pallet: –
Height: –
Net weight: –
Eur. pallet: –