Skip to main content
Your reliable B2B partner for industry & trade
Tailored consulting
Full-service support & Private label solutions
MOZZ’ALPA

    MOZZ’ALPA

    Premix for analogue mozzarella

    • All-in-one premix
      Standardized solution for the reliable production of analogue mozzarella.
    • Melting properties & texture
      Ensures even melting, stable fibre formation and a creamy consistency when heated
    • High yield & cost efficiency
      1 kg premix produces up to 3.7 kg of finished product
    • Wide range of applications
      Suitable for pizza toppings, salads, bakery and convenience products
    Product inquiry
    read more
    icon Efficiency improvement
    Efficiency improvement
    icon Fail-safe
    Fail-safe
    icon Halal
    Halal
    icon Premix
    Premix
    icon Vegetarian
    Vegetarian
    icon Economical
    Economical

    Description

    MOZZ’ALPA enables the efficient and standardized production of analogue mozzarella with consistent quality. The ready-to-use premix is simply combined with water and vegetable fats to deliver products with stable melting properties and a creamy texture. Whether as a pizza topping or in ready meals – the system provides manufacturers with a reliable solution that reduces effort, guarantees consistent results, and allows for economical scaling.

    Article number
    Available on request
    Packaging
    Bag
    Package size
    25 kg
    Form
    Powder
    MOQ
    50 kg

    Suitable for these applications

    Properties

    Innovations

    More Cheese from the Same Milk with VIN’CURD

      All-in-one solution for producing analogue mozzarella

      Mozz’Alpa combines all the essential components for producing analogue mozzarella in a ready-to-use all-in-one premix. By combining milk proteins, melting salts and functional ingredients, it produces products with stable melting behaviour, uniform fibre formation and a creamy consistency. Food manufacturers benefit from a standardized recipe that simplifies production, ensures process reliability and delivers consistently high quality across all batches.

      Two variants for different requirements

      Mozz’Alpa is available in two variants to meet different taste and functionality requirements. Mozz’Alpa Premium contains 14% rennet casein combined with melting salts, providing particularly stable melting behaviour, fibre formation and even distribution when baked. Mozz’Alpa Lactis was developed for a more intense, milky taste and, thanks to the addition of Vin’Fibra, delivers improved texture and greater stretchability. Both variants can be flexibly adjusted, enabling cost-effective production of analogue mozzarella with reproducible quality.

      Interested in a product?

      The possibilities with our products are diverse, and the potential is enormous. Our team is happy to support you with your inquiry and will find the ideal solution for your project.
      Product inquiry

      Similar products