CQ - 408 Rocou
Natural colorant based on Rocou seeds that serves both to give color to the bark and to give color to the internal paste. It is used to wash the crust in cheeses such as Raclette or St. Paulin or to color the interior in cheeses such as Edam or Mimolette. The color it adopts ranges from yellow tones to orange.
It is a certified for use in organic production in cheeses such as Mimolette, Cheddar, Leicester or Gloucester.
It can be purchased in 50 ml bottles.
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Achiote is used mostly in dairy products and cheeses but it is also used in fine bakery, ice cream or desserts. It allows to color the cheese by submerging it, spraying it, rubbing it or adding it to the milk before the curd.
In order to produce washed bark cheeses, achiote diluted in water, whey or white wine with 300 grams of salt per liter of liquid and Brevibacterium Linnens can be combined to create cheeses such as Reblochon. To do this, wash the cheese every 3 or 4 days.
A dosage example for the treatment of raclette cheese bark is to dilute it in a proportion of 3 to 4% of the liquid.
Dosage examples for dough coloring:
Mimolette type: 25 ml / 100 L of milk;
Edam type: 2.5ml / 100 L milk;
Emmental type: 1 to 2 ml / 100 L of milk.