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Liquid smoke for cheese

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Liquid smoke flavor

It is used to give the cheese the unmistakable aroma and flavor of smoked. It is especially useful for use in cases where smoking is complicated as are the addresses. It is a liquid smoke condensate of beech wood, stabilized to be water soluble and easy to apply.

The maximum permitted level of aroma of liquid smoke condensed in cheese and derived products is 2.0 g / Kg.

Since this product contains approximately 92 to 93% smoke flavor, the maximum amount of product that can be added is approximately 2.1 g / Kg. It can be used dissolved in water or associated with a coating of bark. In both cases it is recommended to dilute one part of smoke concentrate for every 2/3 parts of water or coating. The solution should be prepared immediately before use so that the aroma is not lost. It can be applied by dipping or rubbing.

You can buy this liquid smoke in 50 ml bottles.

 

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3,99 €

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Liquid smoke composition

- Smoke condensed liquid smoke 92-93%

- Polysorbate 80 (E-433): 7.0-8.0%.

- Antifoam (E-900): 0.1-0.2%.

Reviews

Grade 
11/23/2020

Respuesta de Al Queso

Hola Ainhoa, en un refrigerador siempre puede afectar un olor a otro producto pero no creemos que con quesos enteros esto sea relevante. De hecho a nosotros nunca nos ha pasado. Un saludo

  • 1 out of 1 people found this review useful.
Grade 
11/22/2020

Modificaciónes en los demás quesos

Buenos días. Si lo utilizo en la corteza de un queso, y coloco este en el mismo ambiente/frigorífico donde tengo otros quesos normales, los modificará o afectara en su sabor/olor?

    Grade 
    04/15/2020

    Respuesta de Al Queso

    Estimada Nohemi, el uso es exterior en la corteza. Con eso le dará sabor ahumado ya que es muy oloroso. El tiempo de consumo preferente es de unos 5 meses. Un saludo

    • 1 out of 1 people found this review useful.
    Grade 
    04/15/2020

    Cantidad y conservación

    Muy buenas tardes,
    Podríais decirme si este aroma se una dentro de la leche para su posterior cuajado o se agrega al queso cuando ya esté listo?
    En ambos casos, cuántas gotas debo usar por litro o por kilo?
    Cuál debe ser la conservación del producto y cuán larga es su caducidad?
    Gracias!

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      Liquid smoke for cheese

      Liquid smoke for cheese

      Liquid smoke flavor

      It is used to give the cheese the unmistakable aroma and flavor of smoked. It is especially useful for use in cases where smoking is complicated as are the addresses. It is a liquid smoke condensate of beech wood, stabilized to be water soluble and easy to apply.

      The maximum permitted level of aroma of liquid smoke condensed in cheese and derived products is 2.0 g / Kg.

      Since this product contains approximately 92 to 93% smoke flavor, the maximum amount of product that can be added is approximately 2.1 g / Kg. It can be used dissolved in water or associated with a coating of bark. In both cases it is recommended to dilute one part of smoke concentrate for every 2/3 parts of water or coating. The solution should be prepared immediately before use so that the aroma is not lost. It can be applied by dipping or rubbing.

      You can buy this liquid smoke in 50 ml bottles.

       

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