Project Description
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: –
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