Melting Salts

BecorBarbanza has been characterized since its inception by the development of melting salts. The high production of phosphates has determined the search for products based on a mixture for the development of salts.

 

 

Our salts are characterized by their great emulsifying and dispersing capacity. BecorBarbanza’s polymeric phosphates have made it possible to make good, durable cheeses.

 

 

In recent years we have evolved in achieving optimal salts, responding to the demands of the processed cheese industry. QUEFOS salts have the appropriate characteristics that make them ideal for melting cheeses of any type, consistency and state of maturity.

Quefos 12

CHARACTERISTICS: Reduced ion exchange capacity and no cremation reaction.

 

APPLICATIONS: pH correction salt for processed cheeses. Alkalizing effect. To be used in conjunction with other flux salts.

Quefos 22

CHARACTERISTICS: No ionic exchange capacity and very strong cremation reaction.

 

APPLICATIONS: pH correction salt for melted cheeses. Acidifying effect.

Quefos 26

CHARACTERISTICS: Low ionic exchange capacity with no cremation reaction.

 

APPLICATIONS: Processed cheese and melted cheese preparations in reusable slices, as well as block cheeses.

Quefos 87

CHARACTERISTICS: No or little cremation reaction, with good protein dissolution properties.

 

APPLICATIONS: Spread cheese without hardening after packaging. Processed cheese with high fluidity for the food industry.

Quefos 15

CHARACTERISTICS: Good ion exchange capacity and moderately strong creaming power.

 

APPLICATIONS: To melt young cheeses and make spreadable cheese.

Quefos 17

CHARACTERISTICS: Good ion exchange capacity and moderately strong creaming power.

 

APPLICATIONS: Processed cheese to make blocks, cuttable portions and spreads from raw materials of medium maturity.

Quefos 19

CARACTERÍSTICAS: Buena capacidad de intercambio iónico con una reacción de cremado intermedia.

 

APLICACIONES: Queso fundido y preparados de queso fundido en lonchas, así como quesos fundidos y en bloque.

Quefos 24

CHARACTERISTICS: Good ion exchange capacity with an intermediate cremation reaction.

 

APPLICATIONS: Processed cheese and sliced ​​processed cheese, as well as processed and block cheeses.

Quefos 27

CHARACTERISTICS: Intense creaming reaction.

 

 

APPLICATIONS: Intended for the manufacture of spreadable cheese with very intense creaming action. Suitable for very young cheeses with little tendency to cream.

Quefos 41

CHARACTERISTICS: Good ion exchange capacity without cremation reaction.

 

APPLICATIONS: Processed cheese and sliced ​​processed cheese, as well as processed and block cheeses.

Quefos 46

CHARACTERISTICS: Good ion exchange capacity with a strong cremation reaction.

 

APPLICATIONS: Block cheese for slicing with a firm final consistency.

Quefos 51

CHARACTERISTICS: Good ion exchange capacity and moderately strong creaming power.

 

APPLICATIONS: Processed cheese and processed cheese preparations for spreading and slicing.

Quefos 52

CHARACTERISTICS: Good ion exchange capacity with an intermediate cremation reaction.

 

APPLICATIONS: Special salt for making Cheddar and Chester cheeses in medium solid to solid consistency manufacturing.

Quefos 85

CHARACTERISTICS: Good ion exchange capacity and intermediate cremation reaction.

 

APPLICATIONS: Portions of spreadable cheese with medium or high fat content.

Quefos 94

CHARACTERISTICS: Good ion exchange capacity with a strong cremation reaction. Often used with Quefos 27.

 

APPLICATIONS: Cheese in portions with high fat content to spread or cut, based on medium or young age cheese as the starting material.

Quefos 66

CHARACTERISTICS: Good ion exchange capacity with a strong cremation reaction. Often used with Quefos 94.

 

APPLICATIONS: Cheese in portions with high fat content to spread or cut, based on medium or young age cheese as the starting material.

Quefos 33

CHARACTERISTICS: Very strong ion exchange capacity with no cremation reaction.

 

APPLICATIONS: Processed cheese and sliced ​​processed cheese, as well as processed and block cheeses.

Quefos 88

CHARACTERISTICS: Very strong ion exchange capacity respecting the protein structure. For use with Quefos 12.

 

APPLICATIONS: Very firm or heat stable block cheese for incorporation of food inside. Highly viscous paste in the foundry.

Quefos 89

CHARACTERISTICS: Very good ion exchange capacity with a strong cremation reaction.

 

APPLICATIONS: Block cheese based on Cheddar cheese, with a firm final consistency.