Other cheeses. by Blendhub. Stabilizers. Mediterranean style cheese (Feta type) Mascarpone cheese Cheese portions

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1 by Blendhub Stabilizers Other cheeses Mediterranean style cheese (Feta type) Mascarpone cheese Cheese portions Blendhub provides solutions for special cheeses, such as Mediterranean style cheese (Feta type), Mascarpone or cheese portions, fulfilling customers needs in terms of texture optimization and cost reduction of the final product. Premilac XLK by Blendhub The flexibility and efficiency you need to design, produce and deliver powder based food.

2 Mediterranean style cheese (Feta type) Mainly based on milk proteins and hydrocolloids which allows a cost reduction based on the milk protein reduction in the recipe. No syneresis. Firm and breakable texture, adjustable to customer needs. Possible replacement of butter by vegetable fat. Suitable for different packaging systems. INGREDIENTS % Premix Vegetable Fat Monodiglyceride 0.29 Skimmed Milk Powder 11.5 Water Up to 100 Total 100 Mix Premix 86 Feta Culture 0.02 Rennet (1400 IMCU/G) (10% Sol.) 0.5 Calcium chloride (40% Sol.) 0.3 Tricalcium Phosphate 0.6 Preservative Water Up to 100 Total 100 * Good Manufacturing Practice

3 Mascarpone cheese Premium Ingredients offers two solutions for the manufacture of Mascarpone cheese which reduce costs and improve texture and creaminess of the final product. Modified starch, stabilizers and emulsifiers. Suitable for vegetable-based solutions (vegetable fat) and dairy-based solutions (butter). Specially designed for es without homogenization. Stabilizers (locust bean gum and carrageenan) and emulsifiers. Suitable for vegetable-based solutions (vegetable fat) and dairy-based solutions (butter). Specially designed for es with homogenization. Butter / Vegetable fat Sweet whey powder 5 Preservative Water and condensates Up to 100 Cream (35% fat) 28 Premultex XLK Butter / vegetable fat 35 Modified starch 3 Sweet whey powder 5 Preservative Water and condensates Up to 100 * Good Manufacturing Practice.

4 Square cheese portions Stabilizer based on milk proteins and hydrocolloids. This solution has been specially designed for the manufacture of square cheese portions, obtaining a breakable and creamy texture in the final product. Specific product for cheese square portions (Kiri type). Optimal texture: breakable and creamy. Prevents the cheese for sticking to the aluminum foil. Acid milk cream (ph 4.8/30% fat) Butter Melting salts 1.85 Salt 1.1 Lactic acid Until ph 5.4 Preservative / Flavouring / Colouring Water Up to 100 * Good Manufacturing Practice. Final Nutritional Values Protein 8 Fat 29.5 Dry matter 43.6 Triangle cheese portions Premilac XLK Stabilizer based on milk proteins, starch and hydrocolloids. This solution provides a rich creamy texture of cheese triangle portions. Creamy texture. Prevents the cheese for sticking to the aluminum foil. Premultex XLK Butter 28 Skimmed milk powder 10.8 Premilac XLK Salt 1.6 Melting salts 1.5 Citric acid Until ph 5.4 Preservative / Flavouring / Colouring Water Up to 100 Final Nutritional Values * Good Manufacturing Practice. Protein 7 Fat 23 Dry matter 42

5 1 Acidify the milk cream with lactic acid until ph Add the butter, the rework, the acid milk cream and the water in a high speed mixer (Stephan type) and heat up to 40ºC with low speed agitation. 3 Add and the rest of the powder ingredients, and mix at high speed (1800 rpm). 4 Add the lactic acid until ph Heat up with direct steam injection to 95ºC at high speed (1500 rpm). 6 Mix at1500 rpm during 90 seconds. 7 Make the vacuum at 600 mbar mixing at 330 rpm during seconds. 8 Stop the mixer and leave inside the cooker during 1 minute. 9 Homogenize at 40 bar. 10 Fill. Premilac XLK Add the butter and the water in a high speed mixer (Stephan type) and heat up to 40ºC with low speed agitation. 2 Add Premilac XLK and the rest of the powder ingredients and mix at high speed (1800 rpm). 3 Add the citric acid until ph Heat up with direct steam injection to95ºc at high speed (1800 rpm). 5 Stir at 95ºC / 1500 rpm during 3 minutes. 6 Stop the mixer and leave inside the cooker during 1 minute. 7 Fill.

6 Premix 1 Melt the vegetable fat. 2 Add the water to the melted fat in a mixing tank at 40-45ºC. 3 Add the, the skimmed milk powder and the monodiglyceride and stir up to get an homogeneus blend. 4 Pass the blend through a heat plate exchanger and heat at 70ºC. 5 Homogenize at 140 bar. 6 Pasteurize at 85ºC during 1 minute. 7 Cool down to 30ºC. Mix 1 Dissolve the tricalcium phosphate in the water, add also the rennet, the calcium chloride and the culture. 2 Mix the premix with the previous solution. 3 Incubate at 30ºC until ph is Prepare a brine with 25% of salt and 0.1% of calcium chloride and adjust the ph of the brine to 4.9 with lactic acid. 5 Introduce the cheese in the brine during 24 hours and keep at 4ºC. 6 Take out the cheese and put in the final packaging with a brine of 3% salt and ph Melt the fat (vegetable fat/butter). 2 Add the water and the melted fat in a ing tank. 3 Heat the mix at 40-45ºC. 4 Add and the sweet whey powder to the mix. 5 Pasteurize at 90ºC, 1 minute. 6 Fill in the final container and cool. 1 Melt the fat (vegetable fat/butter). 2 Add the cream, the water and the melted fat in a ing tank. 3 Heat the mix at 40-45ºC. 4 Add and the sweet whey powder to the mix. 5 Heat the slurry to 70ºC. 6 Homogenize at 140 bar. 7 Add the modified starch, mix to disperse. 8 Pasteurize at 90ºC, 1 minute. 9 Fill in the final container and cool BLENDHUB, SL All rights reserved Blendhub is a registered trademark in one or more countries, but may not be registered in all countries. The content of this brochure is made publicly accesible only for information purposes and is presented in good faith for future consideration, investigation and verification. It does not constitute any guarantee representation or warranty whether impiled or not, which are expressly disclaimed herewith. Typical properties of products stated here in shall not be treated as specifications. Only mutually agreed product specifications confirmed in the sales contract can be warranted. The user of any of the information, recommendations, suggestions or products should in any case conduct it own investigation and verification establish the suitability or fitness there of for any particular purpose. Liability for any loss or damage, arising ignorance of this good faith warnings is excluded herewith except insofar as such exclusion is prevented by law. No freedom form industrial or intellectual property rights is implied. Legal status varies from country to country. Local food regulations should always be consulted concerning the status of the product, as legislation regarding its use in food may vary from country to country. LATIN AMERICA / / EUROPE / ASIA AND MIDDLE EAST info@blendhub.com BR-PC-005-(ENG)R1