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Este produto é de massa semi-cozida e filada, sendo recomendada para massas, pizzas e sanduíches. Apresenta baixo teor de água e gordura e tem o principal objetivo de ralar ou fatiar bem, derreter bem na pizza sem formar água nem gordura por cima da pizza e nem derreter demais virando um leite, além de não poder queimar por cima quando levar ao forno, sendo uns dos queijos mais consumidos no Brasil.
Ingredientes
100 litros de leite de boa qualidade
01 fermento Ricaferm TL3 para 100 litros, (pode ser conferido aqui);
7 ml de coagulante super concentrado, (pode ser conferido aqui);
40 ml de cloreto de cálcio (pode ser conferido aqui).
Tecnologia de fabricação
Usa-se leite de boa procedência, sempre feitas as primeiras análises como alizarol (75ºGL), acidez (máximo de 18ºD), gordura (2,8 a 3 %) e crioscopia (0,550 a 0,530ºH). O leite deve ser pasteurizado e resfriado para 35ºC de temperatura.
Adicione o fermento RICAFERM TL3 e deixe em repouso por 30 minutos, após o período de descanço adicione o cloreto de cálcio (quando o leite for pasteurizado), mexa bem e adicione o coagulante, misture bem novamente e aguarde coagular em 30 a 40 minutos. Após a coagulação inicie o corte de modo a obter grãos de 1,0 a 1,5 cm de aresta, sempre em forma de cubos. Logo após o corte inicie a primeira mexedura, de maneira suave, com duração máxima de 10 minutos. Inicie a segunda mexedora com aquecimento da coalhada e agitação moderada. Aqueça com vapor indireto até 42°C.
Visando facilitar a segunda mexedura e o aquecimento, retire uma parte do soro. Separe toda a massa em uma extremidade do tanque e deixe escoar todo o soro (dessoragem total). Faça uma ligeira prensagem da massa no próprio tanque para que a mesma forme um bloco. Corte a massa em grandes fatias e vire após 30 minutos até que a acidez do soro atinja 60 a 70°D, ou a medida da massa em pH 5,1 a 5.2.
Faça o teste da filagem para a verificação do ponto da massa.
As fatias são cortadas em fatias finas e pequenas e colocadas em água a 75ºc a 85°C. File a massa até a elasticidade desejada que é como um chiclete. Molde e faça a enformagem. Deixe resfriando dentro da forma e depois coloque em salmoura a 20% de sal a temperatura de 12°C, por aproximadamente 20 horas (para uma barra de 3 quilos). Retire as barras e coloque para secar por 1 dia.
Embale em embalagens à vácuo para garantir que não irá crescer mofo na casca.
Validade de 60 dias.
Estocar em temperatura mais baixas, média de 5 graus.
