for pizzerias
A mozzarella that behaves the same way in the oven every time.
We make it in Prague with Italian technique and Czech milk, and deliver the day after production. You do not have to change your dough or your times to suit what arrived.
Rather talk it through? Call +420 000 000 000.
In the oven
A pizzeria does not only care how the cheese tastes on the plate, but what it does in the oven: how much water it releases, whether it spreads, whether it browns before the crust. So we track water content and baking behaviour and write them into the technical sheet.
Water and the technical sheet
Every product comes with a technical sheet carrying the values you need to set your oven and your dough. These are not brochure numbers, they are production values.
Delivery
We deliver two to three times a week, the day after production. The pack carries the production date, not only the use-by date, so you know how old the cheese in your hand is.
What the technical sheet contains
These parameters come with every product:
- Water content
- Fat in dry matter
- Salt content
- Baking behaviour and yield
- Packs, weights and units per case
- Shelf life and storage temperature
⚠ We will add the exact values as soon as production confirms them.
We send the technical sheet together with the sample.
Try it in your own oven
We send the sample and the technical sheet. Delivery the day after production.