Page 45 - Food & Drink Magazine October 2019

SUPPLIER SPOTLIGHT
✷ POWDER POWER
JUST CHEESY
A S Harrison & Co says key factors to consider when looking for high-quality cheese powders include trending flavour combinations that also provide a clean label option.
The company’s performance ingredients GM Tony Bianchi says: “A creamy mouthfeel is crucial and our cheese powders provide a superior building block to promote flavour profiles in bakery, snack foods, ready-to-eat meals, sauces and dressings.”
Cheese powders include: blue, camembert, cheddar, edam, emmental, feta, goat, gouda, mozzarella, and parmesan. We also stock sour cream, sweet cream and butter powders.
“We can help you find solutions that help your label stand out. Options include 100 per cent natural; vegetarian; clean label; organic; kosher; halal; non-GMO; and reduced sodium,” Bianchi says.
The characteristics are:
• ready to use;
• stronger flavour profiles than
natural dairy ingredients;
• creamy mouthfeel;
• long shelf life;
• blends well with other
ingredients;
• consistent flavour,
functionality and appearance;
• great for dry and rehydrated
foods;
• organic, kosher, halal and
non-GMO; and
• easy handling and storage.
For manufacturers working with cheese, there are a number of factors that need to be taken into account to achieve the desired end product. Heat and Control’s Urschel territory manager Phil Munsie explains.
Sliced and diced just right
CHEESE characteristics vary widely in terms of fat, moisture content, hardness, and more. These factors need to be taken into account when considering the desired end-product.
Urschel dairy solutions provide quality size reduction for a variety of cheese varieties. The Affinity Dicer is the largest cheese dicer Urschel manufactures, delivering a sanitary design, optimal high capacity output, and precision cuts. It has the ability to process high fat, cold temperature products like cheese with additional feed assistance via the feed roll and feed drum delivered as the product transitions through the cutting zone.
The Urschel family of CC/ CC-D series shredders deliver precise cuts at the high yields required by the cheese industry. Each model offers continuous operation for uninterrupted
production, and accepts an input product size up to 89 mm. Models include the longstanding, production- proven CC and CC-D along with the newer CC-DL and CCX-D.
These high capacity, versatile machines feature interchangeable quick locking double-rings, single-adjustment cutting heads that enable processors to change the type of shred in just minutes. Specially designed knives do not require sharpening and are inexpensive to replace.
Types of cuts include varieties of full shreds, oval shreds, crescent shreds, wide oval shreds, strip cuts, granulations, and flat slices from a myriad of cheeses. The thickness of the shred can be adjusted to suit specific production environments.
One of the key strengths to all of these CC models machines is
“Types of cuts include varieties of full shreds, oval shreds, crescent shreds, wide oval shreds, strip cuts, granulations, and flat slices...
the operating principle. Product delivered to a feed hopper enters the rotating impeller and is held against the inner surface of the cutting head assembly by centrifugal force.
The cutting head assembly consists of several stationary, individual cutting stations. Slices or shreds are produced as the cheese passes each knife in a smooth and uninterrupted manner. The length of the product is controlled by the input product size. ✷
www.foodanddrinkbusiness.com.au | October 2019 | Food&Drink business | 45