[vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb70″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbmobile-padding40″][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh3″ text_transform=\u00bbuppercase\u00bb]Cuajo en polvo[\/vc_custom_heading][vc_column_text text_lead=\u00bbyes\u00bb]El cuajo en polvo<\/strong> es un producto de alta calidad y, por este motivo, es extremadamente apto sobre todo para la producci\u00f3n de quesos de alta calidad<\/strong>, especialmente de quesos D.O.P,\u00a0IGP, AOC, etc.<\/p>\nEl cuajo en polvo se obtiene por precipitaci\u00f3n<\/strong> del cuajo l\u00edquido y su desecaci\u00f3n posterior utilizando cloruro de sodio. En este proceso, a trav\u00e9s de t\u00e9cnicas especiales de fraccionamiento, se obtienen concentraciones elevadas de quimosina<\/strong> y se conservan componentes importantes del cuajo animal que, adem\u00e1s de proporcionar una funci\u00f3n coagulante concreta, proporcionan al queso caracter\u00edsticas espec\u00edficas durante la curaci\u00f3n.<\/p>\nEl cuajo en polvo Clerici es un producto completamente natural<\/strong>, libre de conservantes y disponible tambi\u00e9n en versi\u00f3n Halal.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbclerici-home-box-tb-padding–var mobile-padding40″][vc_column width=\u00bb1\/1″][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbclerici-home-box-tb-padding–var mobile-padding40″][vc_column width=\u00bb1\/1″][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbclerici-home-box-tb-padding–var mobile-padding40″][vc_column width=\u00bb1\/1″][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbclerici-home-box-tb-padding–var mobile-padding40″][vc_column width=\u00bb1\/1″][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ desktop_visibility=\u00bbyes\u00bb medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb el_class=\u00bbtimeline timeline–var clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=\u00bb1\/1″][uncode_slider slider_interval=\u00bb0″ slider_navspeed=\u00bb400″ slider_hide_arrows=\u00bbyes\u00bb el_class=\u00bbclerici-content-slider\u00bb][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80597″ media_width_percent=\u00bb100″ css_animation=\u00bbleft-t-right\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]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>\nIl 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>\nIl caglio \u00e8 disponibile senza il conservante e con certificazione Halal.<\/p>\n
I.M.C.U.<\/strong> disponibili: 1620
\nChimosina: 96%
\nPepsina: 4%<\/strong>![](\"https:\/\/www.caglificioclerici.com\/wp-content\/uploads\/2019\/10\/96.png\")
<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80599″ media_width_percent=\u00bb100″ css_animation=\u00bbleft-t-right\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]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>\nIl 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>\nIl 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=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80601″ media_width_percent=\u00bb100″ css_animation=\u00bbleft-t-right\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]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>\nIl 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>\nIl 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=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80603″ media_width_percent=\u00bb100″ css_animation=\u00bbleft-t-right\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]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>\nIl 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>\nIl 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=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80605″ media_width_percent=\u00bb100″ css_animation=\u00bbleft-t-right\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]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>\nIl 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>\nIl 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=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ desktop_visibility=\u00bbyes\u00bb medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb el_class=\u00bbtimeline clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=\u00bb1\/1″][uncode_slider slider_interval=\u00bb0″ slider_navspeed=\u00bb400″ el_class=\u00bbclerici-content-slider\u00bb][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbinverted-device-order\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]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>\nIl 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>\nI.M.C.U.<\/strong> disponibili: 1170
\nChimosina: 90%
\nPepsina: 10%<\/strong>![](\"https:\/\/www.caglificioclerici.com\/wp-content\/uploads\/2019\/10\/90.png\")
<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80608″ media_width_percent=\u00bb100″ css_animation=\u00bbright-t-left\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbinverted-device-order\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]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>\nIl 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>\nI.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=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80610″ media_width_percent=\u00bb100″ css_animation=\u00bbright-t-left\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbinverted-device-order\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]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>\nIl 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>\nI.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=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80612″ media_width_percent=\u00bb100″ css_animation=\u00bbright-t-left\u00bb][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ desktop_visibility=\u00bbyes\u00bb medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb el_class=\u00bbtimeline clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=\u00bb1\/1″][uncode_slider slider_interval=\u00bb0″ slider_navspeed=\u00bb400″ el_class=\u00bbclerici-content-slider\u00bb][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80615″ media_width_percent=\u00bb100″ css_animation=\u00bbleft-t-right\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]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>\nIl 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>\nI.M.C.U.<\/strong> disponibili: 890.
\nChimosina: 70%
\nPepsina: 30%<\/strong>![](\"https:\/\/www.caglificioclerici.com\/wp-content\/uploads\/2019\/10\/70.png\")
<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80617″ media_width_percent=\u00bb100″ css_animation=\u00bbleft-t-right\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]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>\nIl 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>\nI.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=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ desktop_visibility=\u00bbyes\u00bb medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb el_class=\u00bbtimeline clerici-home-box-tb-padding–var mobile-padding40″][vc_column width=\u00bb1\/1″][uncode_slider slider_interval=\u00bb0″ slider_navspeed=\u00bb400″ el_class=\u00bbclerici-content-slider\u00bb][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbinverted-device-order\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]Tipo Bovino – BARATTOLO BIANCO[\/vc_custom_heading][vc_column_text]\u00c8 il caglio in polvere utilizzato per formaggi a lunga stagionatura<\/strong>.<\/p>\nIl 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>\nI.M.C.U.<\/strong> disponibili: 850.
\nChimosina: 50%
\nPepsina: 50%<\/strong>![](\"https:\/\/www.caglificioclerici.com\/wp-content\/uploads\/2019\/10\/50.png\")
<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80619″ media_width_percent=\u00bb100″ css_animation=\u00bbright-t-left\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbinverted-device-order\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]Tipo Bovino – BARATTOLO BIANCO[\/vc_custom_heading][vc_column_text]\u00c8 il caglio in polvere utilizzato per formaggi a lunga stagionatura<\/strong>.<\/p>\nIl 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>\nI.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=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80619″ media_width_percent=\u00bb100″ css_animation=\u00bbright-t-left\u00bb][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb4″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbclerici-home-box-tb-padding–var\u00bb][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb80849″ media_width_percent=\u00bb100″ css_animation=\u00bbleft-t-right\u00bb][\/vc_column][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading text_font=\u00bbfont-156269″ text_size=\u00bbh4″ text_transform=\u00bbuppercase\u00bb]Cuajo en polvo Enjoy[\/vc_custom_heading][vc_column_text]Completamente personalizable en funci\u00f3n del aroma deseado y de las dimensiones de la caldera<\/strong>, el cuajo en polvo Enjoy se produce a medida por encargo por Caglificio Clerici<\/strong> y garantiza que el sabor del queso sea el deseado por el productor.
\nEl cuajo en polvo Enjoy<\/strong> es un producto natural, fabricado en Italia y con certificado Halal. Tambi\u00e9n se dispone de una versi\u00f3n totalmente apta para productos de dietas vegetarianas y veganas<\/strong>.<\/p>\nI.M.C.U<\/strong>: totalmente customizzabili
\nQuimosina<\/strong>: totalmente customizzabili
\nPepsina<\/strong>: totalmente customizzabili<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"
[vc_row row_height_percent=\u00bb0″ override_padding=\u00bbyes\u00bb h_padding=\u00bb2″ top_padding=\u00bb3″ bottom_padding=\u00bb3″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb70″ shift_y=\u00bb0″ z_index=\u00bb0″ el_class=\u00bbmobile-padding40″][vc_column column_width_percent=\u00bb100″ align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ […]<\/p>\n","protected":false},"author":1,"featured_media":82489,"parent":83451,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-82487","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.caglificioclerici.com\/es\/wp-json\/wp\/v2\/pages\/82487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.caglificioclerici.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.caglificioclerici.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.caglificioclerici.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.caglificioclerici.com\/es\/wp-json\/wp\/v2\/comments?post=82487"}],"version-history":[{"count":0,"href":"https:\/\/www.caglificioclerici.com\/es\/wp-json\/wp\/v2\/pages\/82487\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.caglificioclerici.com\/es\/wp-json\/wp\/v2\/pages\/83451"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.caglificioclerici.com\/es\/wp-json\/wp\/v2\/media\/82489"}],"wp:attachment":[{"href":"https:\/\/www.caglificioclerici.com\/es\/wp-json\/wp\/v2\/media?parent=82487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
