Frequently Asked Questions

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TOSCA:

  • How long is the warranty for the TOSCA™ machine?
    The TOSCA™ machine comes with a standard 12-month warranty, designed to provide peace of mind and security in your investment.
  • Is there global assistance available for the TOSCA™ machine?
    Yes, we offer global customer support to ensure that every buyer receives the necessary assistance, no matter where they are located.
  • In case of a breakdown, what are the replacement times for parts?
    We are committed to providing spare parts and technical assistance promptly to minimize production downtime and ensure operational continuity. Spare part kits can also be supplied should the customer wish to minimize downtime in case of a failure.
  • Is the TOSCA™ machine CE certified?
    Yes, the TOSCA™ machine is CE certified, ensuring compliance with European safety and quality standards. Additionally, it can apply for local certifications as required in other regions.
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  • La cagliata per la produzione all’estero è certificata? Sì, la nostra cagliata è certificata CE e conforme agli standard internazionali di qualità e sicurezza alimentare. Tuttavia, in alcune regioni extra UE potrebbero essere richieste certificazioni aggiuntive, che possono essere ottenute se necessario
  • How does transportation work?
    We offer a door-to-door shipping service to any destination worldwide, with clear and transparent rates. Customers can also use their preferred carrier.
  • Il packaging della cagliata è personalizzabile? Sì, offriamo opzioni di packaging personalizzabile per la cagliata in polvere,aggiungendo valore al tuo progetto e rafforzando il brand.
  • Can aromatic mozzarella be produced with TOSCA™?
    Yes, TOSCA™ allows the production of flavored mozzarella, and we can provide the flavors, or you can choose them independently, following the guidelines for proportions and mixing.
  • What are the energy consumption levels of TOSCA™ and the electrical connection requirements?
    TOSCA™ requires a 380V connection and 15KW. Energy consumption varies depending on the production cycle. Detailed specifications are provided in the user manual. Indicatively, the cost of electricity per kilogram of mozzarella produced is €0.01.

CAGLIATA:

  • Is the curd cheese produced or processed in Italy?
    Yes, our curd cheese is produced and processed in Italy, meeting the needs of markets that require “Made in Italy” or European products.
  • Does the curd cheese have the necessary certifications to produce mozzarella in Italy?
    Absolutely yes. Our curd cheese is equipped with all the certifications required for mozzarella production in Italy, ensuring compliance with regulations and product quality.
  • Is the curd cheese certified for production abroad?
    Yes, our curd cheese is CE certified and complies with international food quality and safety standards. However, some extra-EU regions may require additional certifications, which can be obtained if necessary.
  • Is the curd cheese shipped from Italy?
    Yes, all shipments are dispatched directly from Italy, ensuring the quality and authenticity of the product.
  • Is the curd cheese packaging customizable?
    Yes, we offer customizable packaging options for powdered curd cheese, adding value to your project and strengthening your brand.

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  • On which exchange is the casein you purchase listed?
    Our curd cheese follows global market listings to ensure transparency and competitiveness.
  • Are there limits to the increase in curd cheese price on the exchange?
    We constantly monitor the market to mitigate the impact of price fluctuations and are committed to finding solutions to ensure stability and predictability for our customers.

Other Questions:

  • Is curd suitable for everyone?
    Curd may not be suitable for individuals with specific allergies or dietary restrictions, as it is a dairy product. We recommend checking specific dietary needs before use.
  • How much water is needed for the production and cleaning cycle?
    Water consumption depends on the specific process and production capacity. We provide detailed guidelines to optimize water usage and maintain efficiency.
  • What type of salt is needed to add flavor to mozzarella?
    The most commonly used salt for mozzarella production is fine food-grade salt, which dissolves easily and ensures an even distribution of flavor. It is important to choose a pure salt, free from additives, to preserve the integrity of the mozzarella’s taste. Lactic acid is also added to correct the acidity of the brine.
  • What is the recommended storage temperature for the finished product and curd?Finished product: Mozzarella should be stored in a refrigerator at around 5°C to maintain freshness and quality. Curd: The storage conditions for curd depend on its form. Fresh or frozen curd requires storage at temperatures that preserve it (typically -18°C for frozen curd and 1-4°C for fresh curd), while powdered curd can be stored at room temperature, in a dry place away from light, preferably between 15°C and 25°C.
  • What type of cream is needed to produce stracciatella?
    For high-quality stracciatella production, both fresh and UHT cream can be used. The choice depends on personal preferences and production requirements, as fresh cream may offer a richer flavor, while UHT cream provides a longer shelf life.
    • Where can I find the tool necessary to produce burrata, and how much does it cost?
      We can provide the specific tool for producing burrata, a dispenser for stracciatella.
    • What product should be inserted into the mozzarella to turn it into burrata? To turn mozzarella into burrata, stracciatella, a cream made from cream and shredded mozzarella pieces, is placed inside. This combination gives burrata its characteristic creaminess and enhances its flavor profile.