Sabah Mayorka Mozzarella Chub Block Cheese

In industrial conveyor ovens set between 240°C and 280°C with 4 to 5.5 minute bake cycles, it provides consistent flow and a continuous stretch exceeding 30 cm. The balanced protein-to-fat ratio minimizes premature dark scorching and mitigates excessive free butter-oil puddling.

For high-speed industrial shredders, the cheese chubs should be tempered to an internal core temperature between -2°C and +2°C. Slicing or shredding above +4°C increases friction and leads to shred deformation and compact clumping.

When delivered frozen at -18°C, chubs must undergo slow tempering in a 4°C walk-in cooler for 24 to 48 hours prior to handling. Rapid thawing with hot water or ambient exposure damages the casein protein matrix, causing excess weepage during baking.

The packaging utilizes a co-extruded barrier casing featuring minimal oxygen (OTR) and water vapor transmission rates (WVTR). This prevents milk fat oxidation, surface drying, and microbial ingress, while offering high tensile durability against transit abrasion.

The inspection documentation details dry matter, fat-in-dry-matter (min 40%), salt (1.2%–1.6%), pH (5.1–5.4), alongside strict microbiological limits for coliforms, B. cereus, Salmonella, and Listeria monocytogenes in line with international food safety codes.

Standard orders start at 500 kg, but formal recurring supply agreements exceeding 3 to 5 metric tons per month qualify for dedicated batch scheduling, indexed commercial pricing, and scheduled reefer dispatches.

This specific SKU is exclusively provided as a solid calibrated chub format. Food service operators with on-site shredding equipment favor this presentation to maximize yield efficiency and minimize processing markups compared to pre-shredded packs.