Dalya Full-Fat Mozzarella Cheese

The fat content in dry matter ranges between 40% and 45%, providing a rich creaminess, optimal tenderness post-baking, and balanced blistering without excessive greasy runoff on the crust.

Transfer the sealed package to a 2°C to 5°C chiller 12 to 24 hours before baking. Applying frozen shreds directly onto hot dough risks condensation release and uneven melting kinetics.

The 2 kg bags are packed in 10 kg master cartons (5 units per box). Standard export pallets accommodate 50 to 60 cartons (500 kg to 600 kg net), shrink-wrapped for freight stabilization.

In commercial conveyor ovens, baking at 250°C to 280°C for 4.5 to 5.5 minutes achieves optimal golden bubbling, continuous elastic stretch, and ideal moisture retention.

Produced from natural milk curd and certified cheese cultures, it avoids synthetic chemical preservatives, relying strictly on standard approved anticaking agents to maintain particle separation.

Controlled curd washing minimizes residual lactose sugars, allowing the cheese to endure deck oven temperatures up to 320°C with even caramelization rather than bitter black charring.

Procurement managers and commercial operators can file an official sample request via the Iranco platform, facilitating refrigerated sample dispatches in insulated packaging.