B.A Shredded Processed Pizza Cheese

B.A Processed Pizza Cheese demonstrates uniform and complete melting between 220°C and 260°C. The casein protein structure exhibits excellent thermal tolerance, avoiding premature charring and maintaining deep elastic stretch across baked dishes.

Utilizing quick-freezing techniques, the shreds remain discrete and free-flowing inside the pack. It is recommended to dispense the cheese directly onto crusts while still frozen to prevent moisture pooling and preserve optimum elasticity during baking.

The baseline wholesale MOQ is 50 master cartons. Goods are stacked on standard 100x120 cm pallets with full thermal shrink wrapping, optimized for continuous deep-freeze warehousing and refrigerated reefer transport.

B.A incorporates food-grade emulsifying salts to stabilize the protein-fat matrix. This prevents excessive oil-off and surface pooling under intense top-heat baking, preserving an appealing visual texture and clean mouthfeel.

All export dispatches include official veterinary health certificates and a full Certificate of Analysis covering moisture, milk fat in dry matter, pH levels, and microbiological test results matching importing country protocols.

To preserve the granular free-flow property and prevent product agglomeration, cold rooms and reefers must maintain a constant -18°C. Temperature spikes above -10°C compromise structural integrity and shorten shelf life.

Orders from existing cold warehouse inventories are dispatched within 24 to 72 business hours. For bulk contract manufacturing or custom export lots, production and blast freezing require 5 to 7 working days.