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Description

Koptismak is a dye that is a food additive of natural origin, obtained from wood chips by saturating water with smoke components, keeping the resulting smoke water condensate and purifying the drug from water-insoluble resinous substances with the addition natural dye.

BENEFITS:

• Increasing the yield of finished products;
• Ease of use;
• Reduction of the technological process;
• Smoking time reduced by up to 70%;
• Reducing the cost of finished products;
• Stable smoking quality;
• Significantly increases workshop productivity;
• Increases the shelf life of the finished product.

Productive smoking process:

• *Short-term immersion of cheese in a 10-15% solution (1.0-1.5 l of the preparation per 10 l of water) of the preparation for 30-90 sec. The recommended solution temperature is from +20 to +30 °C.
• Drying the product to an acceptable humidity is carried out indoors.
• Loading into the smoking chamber.
• Air drying process from 30 min to 1 hour.
• Smoking with smoke for 15-30 minutes (depending on the technological features of the equipment).

This method of smoking is most effective if the company has already installed modern smoking chambers with an efficient drying process.

*if the cheese does not acquire the desired shade in 90 seconds, then the concentration of the drug has fallen to an extremely low level and it is necessary to resume the initial concentration of the solution by adding 0.5 l of “Coptismak for Cheese” to the working solution. Thus, the working solution can be reused.