Plant-based Solutions

Product: Plant-based Solution for Cultured Products

Description & Advantages

Working closely with our customers, we develop plant-based ingredients that define the market and deliver superior texture and taste to your plant-based cultured products. We can provide a product portfolio of solutions with flexible recipes.

Plant Based

Alinda has been a pioneer in Greek yoghurt technology since the ‘80s. The solutions developed for this application can be used to produce clean label cultured desserts.

Blend dry ingredients with liquids using a high
speed mixer until all ingredients are dissolved.
Hydrate at 30oC for minimum 90 minutes.
Preheat mix to 55-60oC.
Homogenize at 150/50 bars.
Pasteurize at 95oC for 5 minutes.
Cool to inoculation temperature.
Incubate until pH reaches 4.1-4.3.
Break white mass and cool down to 28oC.
Blend with fruit preparation or flavour if
required.
Use according to supplier recomendation.
Fill into appropriate containers.
Final cooling and storage at 4 oC.