Powder rennet Type E

The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.

Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.

The rennet is available without preservative and with Halal certification

I.M.C.U. available: 1620
Chymosin: 96%
Pepsin: 4%

Powder rennet Type E

The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.

Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.

The rennet is available without preservative and with Halal certification

I.M.C.U. available: 1370
Chymosin: 96%
Pepsin: 4%

Powder rennet Type E

The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.

Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.

The rennet is available without preservative and with Halal certification

I.M.C.U. available: 1150
Chymosin: 96%
Pepsin: 4%

Powder rennet Type E

The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.

Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.

The rennet is available without preservative and with Halal certification

I.M.C.U. available: 995
Chymosin: 96%
Pepsin: 4%

Powder rennet Type E

The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.

Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.

The rennet is available without preservative and with Halal certification

I.M.C.U. available: 860
Chymosin: 96%
Pepsin: 4%

Powder rennet Type P

The powder rennet, type P, is for medium-long seasoned cheeses.

This type of powder rennet acts less quickly and is therefore easier to manage in the vat. It yields its maximum explosion of flavor and taste as the cheese ages.
Clerici powder rennet offers the opportunity for remarkable organoleptic and sensory advantages, while enhancing the maturation process.

I.M.C.U. available: 1170
Chymosin: 90%
Pepsin: 10%

Powder rennet Type P

The powder rennet, type P, is for medium-long seasoned cheeses.

This type of powder rennet acts less quickly and is therefore easier to manage in the vat. It yields its maximum explosion of flavor and taste as the cheese ages.
Clerici powder rennet offers the opportunity for remarkable organoleptic and sensory advantages, while enhancing the maturation process.

I.M.C.U. available: 1080
Chymosin: 90%
Pepsin: 10%

Powder rennet Type P

The powder rennet, type P, is for medium-long seasoned cheeses.

This type of powder rennet acts less quickly and is therefore easier to manage in the vat. It yields its maximum explosion of flavor and taste as the cheese ages.
Clerici powder rennet offers the opportunity for remarkable organoleptic and sensory advantages, while enhancing the maturation process.

I.M.C.U. available: 870
Chymosin: 90%
Pepsin: 10%

Powder rennet Type G

The powder rennet, type G, is the ideal rennet for processing sour milk and producing soft and semi-hard cheeses. The curd tends to be softer with a slower wheying phase.

The Clerici Powder rennet has been developed by working on peptides and other substances that it contains, proving particularly efficient on wheat structures.

I.M.C.U. available: 890.
Chymosin: 70%
Pepsin: 30%

Powder rennet Type P

The powder rennet, type G, is the ideal rennet for processing sour milk and producing soft and semi-hard cheeses. The curd tends to be softer with a slower wheying phase.

The Clerici Powder rennet has been developed by working on peptides and other substances that it contains, proving particularly efficient on wheat structures.

I.M.C.U. available: 410.
Chymosin: 70%
Pepsin: 30%

Bovine Powder rennet

Bovine powder rennet is used for cheeses aged for a long time.

Clerici Powder rennet are used for the coagulation of milk and also to nourish the whey so that it is richer and stronger.
The powder rennet offers long-term stability and can be preserved more easily over time.

I.M.C.U. available: 850.
Chymosin: 50%
Pepsin: 50%

Bovine Powder rennet

Bovine powder rennet is used for cheeses aged for a long time.

Clerici Powder rennet are used for the coagulation of milk and also to nourish the whey so that it is richer and stronger.
The powder rennet offers long-term stability and can be preserved more easily over time.

I.M.C.U. available: 755.
Chymosin: 50%
Pepsin: 50%

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[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”3″ bottom_padding=”3″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”70″ shift_y=”0″ z_index=”0″ el_class=”mobile-padding40″][vc_column column_width_percent=”100″ align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″][vc_custom_heading text_font=”font-156269″ text_size=”h3″ text_transform=”uppercase”]Powder rennet[\/vc_custom_heading][vc_column_text text_lead=”yes”]Clerici powder rennet<\/strong>\u00a0is the highest quality rennet ever, a fast rennet for\u00a0expert cheesemakers\u00a0but which guarantees a distinguishable product and therefore extremely sought after, especially in POD, PGI, AOC, AOP.\u00a0Powder rennet is obtained by precipitation from the liquid rennet<\/strong>\u00a0and subsequent drying on sodium chloride.
\nVia particular fractionation techniques this process obtains\u00a0high concentrations of chymosin<\/strong>, while preserving essential components of animal rennet. This not only offers well-defined coagulation but also endows cheese with specific characteristics during aging.<\/p>\n

Clerici Powder Rennet is an absolutely natural product and totally free of preservatives and also available in Halal form. I.M.C.U.<\/strong> available: 1620; 1370; 1150; 995; 860[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=”1\/1″][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=”1\/1″][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=”1\/1″][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=”1\/1″][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”3″ bottom_padding=”3″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” mobile_visibility=”yes” el_class=”timeline timeline–var clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=”1\/1″][uncode_slider slider_interval=”0″ slider_navspeed=”400″ slider_hide_arrows=”yes” el_class=”clerici-content-slider”][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80597″ media_width_percent=”100″ css_animation=”left-t-right”][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo E – BARATTOLO VERDE[\/vc_custom_heading][vc_column_text]Il caglio in polvere Tipo E<\/strong> \u00e8 il prodotto pi\u00f9 prezioso e importante al mondo.
\nLa selezione accurata delle materie prime garantisce una ricchezza enzimatica unica<\/strong>: il caglio presenta tre Chimosine differenti, sette pepsine e innumerevoli Oligoelementi.<\/p>\n

Il caglio Clerici in polvere tipo E <\/strong>permette inoltre di avere un tempo di presa esatto e ripetibile, uno spurgo ottimale e una pasta compatta in fascera. L\u2019asciugatura maggiore del grano della cagliata permette una percentuale maggiore di punti di resa.<\/p>\n

Il caglio \u00e8 disponibile senza il conservante e con certificazione Halal.<\/p>\n

I.M.C.U.<\/strong> disponibili: 1620
\nChimosina: 96%
\nPepsina: 4%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80599″ media_width_percent=”100″ css_animation=”left-t-right”][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo E – BARATTOLO BLU[\/vc_custom_heading][vc_column_text]Il caglio in polvere Tipo E<\/strong> \u00e8 il prodotto pi\u00f9 prezioso e importante al mondo. La selezione accurata delle materie prime garantisce una ricchezza enzimatica unica<\/strong>: il caglio presenta tre Chimosine differenti, sette pepsine e innumerevoli Oligoelementi.<\/p>\n

Il caglio Clerici in polvere tipo E <\/strong>permette inoltre di avere un tempo di presa esatto e ripetibile, uno spurgo ottimale e una pasta compatta in fascera. L\u2019asciugatura maggiore del grano della cagliata permette una percentuale maggiore di punti di resa.<\/p>\n

Il caglio \u00e8 disponibile senza il conservante e con certificazione Halal.<\/p>\n

I.M.C.U.<\/strong> disponibili: 1370
\nChimosina: 96%
\nPepsina: 4%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80601″ media_width_percent=”100″ css_animation=”left-t-right”][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo E – BARATTOLO ROSSO[\/vc_custom_heading][vc_column_text]Il caglio in polvere Tipo E<\/strong> \u00e8 il prodotto pi\u00f9 prezioso e importante al mondo. La selezione accurata delle materie prime garantisce una ricchezza enzimatica unica<\/strong>: il caglio presenta tre Chimosine differenti, sette pepsine e innumerevoli Oligoelementi.<\/p>\n

Il caglio Clerici in polvere tipo E <\/strong>permette inoltre di avere un tempo di presa esatto e ripetibile, uno spurgo ottimale e una pasta compatta in fascera. L\u2019asciugatura maggiore del grano della cagliata permette una percentuale maggiore di punti di resa.<\/p>\n

Il caglio \u00e8 disponibile senza il conservante e con certificazione Halal.<\/p>\n

I.M.C.U.<\/strong> disponibili: 1150
\nChimosina: 96%
\nPepsina: 4%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80603″ media_width_percent=”100″ css_animation=”left-t-right”][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo E – BARATTOLO GIALLO[\/vc_custom_heading][vc_column_text]Il caglio in polvere Tipo E<\/strong> \u00e8 il prodotto pi\u00f9 prezioso e importante al mondo. La selezione accurata delle materie prime garantisce una ricchezza enzimatica unica<\/strong>: il caglio presenta tre Chimosine differenti, sette pepsine e innumerevoli Oligoelementi.<\/p>\n

Il caglio Clerici in polvere tipo E <\/strong>permette inoltre di avere un tempo di presa esatto e ripetibile, uno spurgo ottimale e una pasta compatta in fascera. L\u2019asciugatura maggiore del grano della cagliata permette una percentuale maggiore di punti di resa.<\/p>\n

Il caglio \u00e8 disponibile senza il conservante e con certificazione Halal.<\/p>\n

I.M.C.U.<\/strong> disponibili: 995
\nChimosina: 96%
\nPepsina: 4%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80605″ media_width_percent=”100″ css_animation=”left-t-right”][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo E – BARATTOLO BIANCO[\/vc_custom_heading][vc_column_text]Il caglio in polvere Tipo E<\/strong> \u00e8 il prodotto pi\u00f9 prezioso e importante al mondo. La selezione accurata delle materie prime garantisce una ricchezza enzimatica unica<\/strong>: il caglio presenta tre Chimosine differenti, sette pepsine e innumerevoli Oligoelementi.<\/p>\n

Il caglio Clerici in polvere tipo E <\/strong>permette inoltre di avere un tempo di presa esatto e ripetibile, uno spurgo ottimale e una pasta compatta in fascera. L\u2019asciugatura maggiore del grano della cagliata permette una percentuale maggiore di punti di resa.<\/p>\n

Il caglio \u00e8 disponibile senza il conservante e con certificazione Halal.<\/p>\n

I.M.C.U.<\/strong> disponibili: 860
\nChimosina: 96%
\nPepsina: 4%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”3″ bottom_padding=”3″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” mobile_visibility=”yes” el_class=”timeline clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=”1\/1″][uncode_slider slider_interval=”0″ slider_navspeed=”400″ el_class=”clerici-content-slider”][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″ el_class=”inverted-device-order”][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo P – BARATTOLO ROSSO[\/vc_custom_heading][vc_column_text]\u00c8 il caglio in polvere per i formaggi di media-lunga stagionatura<\/strong>. Leggermente meno veloce e per questo pi\u00f9 facile da lavorare in caldaia, d\u00e0 la sua massima resa di sapore e di gusto durante la maturazione del formaggio.<\/p>\n

Il caglio Clerici in polvere tipo P <\/strong>permette di avere un vantaggio organolettico e sensoriale notevole e tender\u00e0 ad accelerare il processo di maturazione<\/strong>.<\/p>\n

I.M.C.U.<\/strong> disponibili: 1170
\nChimosina: 90%
\nPepsina: 10%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80608″ media_width_percent=”100″ css_animation=”right-t-left”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″ el_class=”inverted-device-order”][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo P – BARATTOLO GIALLO[\/vc_custom_heading][vc_column_text]\u00c8 il caglio in polvere per i formaggi di media-lunga stagionatura<\/strong>. Leggermente meno veloce e per questo pi\u00f9 facile da lavorare in caldaia, d\u00e0 la sua massima resa di sapore e di gusto durante la maturazione del formaggio.<\/p>\n

Il caglio Clerici in polvere tipo P <\/strong>permette di avere un vantaggio organolettico e sensoriale notevole e tender\u00e0 ad accelerare il processo di maturazione<\/strong>.<\/p>\n

I.M.C.U.<\/strong> disponibili: 1080.
\nChimosina: 90%
\nPepsina: 10%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80610″ media_width_percent=”100″ css_animation=”right-t-left”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″ el_class=”inverted-device-order”][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo P – BARATTOLO BIANCO[\/vc_custom_heading][vc_column_text]\u00c8 il caglio in polvere per i formaggi di media-lunga stagionatura<\/strong>. Leggermente meno veloce e per questo pi\u00f9 facile da lavorare in caldaia, d\u00e0 la sua massima resa di sapore e di gusto durante la maturazione del formaggio.<\/p>\n

Il caglio Clerici in polvere tipo P <\/strong>permette di avere un vantaggio organolettico e sensoriale notevole e tender\u00e0 ad accelerare il processo di maturazione<\/strong>.<\/p>\n

I.M.C.U.<\/strong> disponibili: 870.
\nChimosina: 90%
\nPepsina: 10%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80612″ media_width_percent=”100″ css_animation=”right-t-left”][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”3″ bottom_padding=”3″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” mobile_visibility=”yes” el_class=”timeline clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=”1\/1″][uncode_slider slider_interval=”0″ slider_navspeed=”400″ el_class=”clerici-content-slider”][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80615″ media_width_percent=”100″ css_animation=”left-t-right”][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo G – BARATTOLO BIANCO[\/vc_custom_heading][vc_column_text]\u00c8 il caglio in polvere ideale per lavorare il latte acido e produrre formaggi molli e semiduri.<\/strong> La cagliata risulter\u00e0 pi\u00f9 morbida e la fase di spurgo sar\u00e0 pi\u00f9 lenta.<\/p>\n

Il caglio Clerici in polvere tipo G<\/strong> \u00e8 stato messo a punto lavorando sui peptidi e sulle altre sostanze presenti e ne \u00e8 stata riscontrata una particolare efficacia sulla struttura del grano.<\/p>\n

I.M.C.U.<\/strong> disponibili: 890.
\nChimosina: 70%
\nPepsina: 30%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80617″ media_width_percent=”100″ css_animation=”left-t-right”][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo G – LINEA CONSUMER[\/vc_custom_heading][vc_column_text]\u00c8 il caglio in polvere ideale per lavorare il latte acido e produrre formaggi molli e semiduri.<\/strong> La cagliata risulter\u00e0 pi\u00f9 morbida e la fase di spurgo sar\u00e0 pi\u00f9 lenta.<\/p>\n

Il caglio Clerici in polvere tipo G<\/strong> \u00e8 stato messo a punto lavorando sui peptidi e sulle altre sostanze presenti e ne \u00e8 stata riscontrata una particolare efficacia sulla struttura del grano.<\/p>\n

I.M.C.U.<\/strong> disponibili: 410.
\nChimosina: 70%
\nPepsina: 30%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”3″ bottom_padding=”3″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” mobile_visibility=”yes” el_class=”timeline clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=”1\/1″][uncode_slider slider_interval=”0″ slider_navspeed=”400″ el_class=”clerici-content-slider”][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″ el_class=”inverted-device-order”][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo Bovino – BARATTOLO BIANCO[\/vc_custom_heading][vc_column_text]\u00c8 il caglio in polvere utilizzato per formaggi a lunga stagionatura<\/strong>.<\/p>\n

Il caglio in polvere Clerici tipo Bovino<\/strong> pu\u00f2 essere utilizzato non solo per coagulare il latte ma anche per nutrire il siero innesto e renderlo pi\u00f9 ricco e forte<\/strong>. Inoltre \u00e8 molto stabile e si conserva nel tempo pi\u00f9 facilmente.<\/p>\n

I.M.C.U.<\/strong> disponibili: 850.
\nChimosina: 50%
\nPepsina: 50%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80619″ media_width_percent=”100″ css_animation=”right-t-left”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″ el_class=”inverted-device-order”][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Tipo Bovino – BARATTOLO BIANCO[\/vc_custom_heading][vc_column_text]\u00c8 il caglio in polvere utilizzato per formaggi a lunga stagionatura<\/strong>.<\/p>\n

Il caglio in polvere Clerici tipo Bovino<\/strong> pu\u00f2 essere utilizzato non solo per coagulare il latte ma anche per nutrire il siero innesto e renderlo pi\u00f9 ricco e forte<\/strong>. Inoltre \u00e8 molto stabile e si conserva nel tempo pi\u00f9 facilmente.<\/p>\n

I.M.C.U.<\/strong> disponibili: 755.
\nChimosina: 50%
\nPepsina: 50%<\/strong><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80619″ media_width_percent=”100″ css_animation=”right-t-left”][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”3″ bottom_padding=”3″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”4″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”clerici-home-box-tb-padding–var”][vc_column column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_single_image media=”80849″ media_width_percent=”100″ css_animation=”left-t-right”][\/vc_column][vc_column column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″][vc_custom_heading text_font=”font-156269″ text_size=”h4″ text_transform=”uppercase”]Enjoy powder rennet[\/vc_custom_heading][vc_column_text]Totally\u00a0customizable according to the desired aroma and the size of the vat, Enjoy powder rennet is\u00a0custom-made by Caglificio Clerici\u00a0and is able to create the exact tastes desired by the producer.
\nEnjoy powder rennet is a natural product, made in Italy and certified Halal. A version is also available that is totally suitable for products for a vegetarian and vegan diet.<\/p>\n

I.M.C.U<\/strong> available: totally customizable
\nChymosin<\/strong>: totally customizable
\nPepsin<\/strong>: totally customizable<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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