To start to draw the infographic, we have to
have in mind our process.
The cheese making processing involves milk,
starter culture and rennet (enzymes). Milk should be filtrated, pasteurized and
homogenised. The starter culture chosen is the strain Streptococcus thermophiles, due its capacity of surviving in high
temperatures, production of bacteriocins and probiotic characteristics.
The fermentation occurs in a pH of 5.2, at
30°C for 30-40 minutes. Then, the solid goes to cutting, molding and chilling
process. The essential oil is spread by spray valves over the cheese. And it is
ready to be sliced.
Ingredients for bread includes: gluten-free
flour (Buckwheat, chickpea and lentil flour), salt, gum and guar, sugar,
transglutaminase, dried yeast, water, oil, sodium caseinate. In the literature,
the strain of Lactobacillus buchneri is
indicated for gluten-free baking products.
The process consist in mix all the
ingredients, mold, ferment (30ºC for 40 minutes), bake (230°C for 43 minutes)
and cool at room temperature.
Combining both processes, NutriSnack is ready
to go for the market!
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