First Phase: in Italy

      

        

         Milk produced in selected
        breedings, with all the necessary characteristics for production
        of the real Italian mozzarella.
 
        

         

        
 
      
      

        

         Analyses are effected both
        by the dairy before the workmanship and by external laboratory,
        to verify the quality of milk for transforming.
 
        

        
 

        
      
      

        

        Milk is heated to 75 degrees for


        at least 20 seconds.
 
        

        
 

        
      
      

        

        Milk is brought to around 40 degrees
        and add lactic ferments and coagulant, to produce a curd from
        which to work in the correct moment delaying, the maturation
        in calculated manner.
 
        

        
 

        
      
      

        

        The obtained curd has controlled
        maturation, and allows one to get in every part of the World.


        The Real Italian Mozzarella
 
        

        
 

        
      
      

        

         The curd is vacuum-packed
        in blocks of around Kgs. 15 and refigerated at 4 degrees.
 
        

        
 

        
      
      

        

        

        

      
    

    
 

    

      
Second Phase: In the World

Main Laboratory

      

        

         The curd must be kept refrigerated

        at 4 degrees and before use must be tried to verify correct maturation.
 
        

        
  

        
      
      

        

         The curd is mixed with salt
        and hot

        water at 86 centigrade degrees, to then be introduced in the
        formatrice 

        to get the desired product
 
        

        
 

        
      
      

        

         With differentiation of the
        working of the curd it's possible to obtain different products:
        mozzarella, scamorza, etc.
 
        

        
 

        
      
      

        

         Through packaging machinary
        at atmospheric control.