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above the line

below the line

Fonte
rra
foods , providing
ervice
to yo
ur bu solutions
siness

Anc
h
Mozz or
Che arella
ese

- Sh

redd

ed

Today's
food
face ever service prof
essional
demands increasing
s
cons
while pres for quality and umer
money, enting good tasty food,
with a
valu
and cust
high deg e for
delivery omisation, rapidree of choice
and in
a varie fresh
ty of form LOGU E
CATA
Consum
s.
ers PROD UCT
ever befo are more
discernin
re with
towards
g than
conv a stron
quick serv enience g trend
mea
The chal ice restauran ls and
professi lenge for food ts.
onals is
serv
nutrition
to prov ice
PR OD
al
UC T
as poss food as fast ide quality
DESC
ible,
and effic
CA TA
continuin while redu
Ancho RIPT
LO GU
cing cost iently
ION
consume g to surprise
E
flavour r Mozza
and delig and
rs.
and rella Ch
and
ht the
body and
firm
has
with a smooth and fresh
rubber eese fro
For man
bee
melt
ed cheese
milk
ION
charac n specifi y bod m Fonterr
with foody years, Font
DESCRIPTCheese is a mild, creamy, unripen of pasteurised whole
The
erra has
cheese teristics cally dev y. The che a is a pas
fermentation
around service prof
worked
Anchor Cream It is manufactured by
is ren are con eloped ese pro ta fila
essi
the
shelf life.
ta che
owned trolled
for
duc
this chal world to help onals
creamy flavour. packed for extended
leng
for its by app the pizza es long ese. It
dairy, Font e. With its them mee
has cream and hot
stre
trad
unifor
rop
t
mity riate age e. Optim tchy filame a mild mil
diverse erra is able expertise in
RISTICS
and
al che
nts on ky
to
needs
CHARACTE to product
consist ing.
t consistency
ese
commer
of bake meet the
cookin
ency.
functioPRODUCT
ries, cate
to ensure produc
cheese flavour
restaurancial kitchens,
nal and g
rers,
good cream icated processing plant
hote
Imparts
restauran ts, chefs, quic ls,
in a sophist
ing
Is produced in high quality packag
k
ts and
life
cafes. service
Good shelf

PRODUCT CATALOGUE

Anchor
ese
Cream Che

PROD
CHAR UCT

TYPI

CA
The
analysi L COM
and
s res
PO
ma
Protein ximum ults liste SITION
d
lim
Moistu (N x 6.3 its by are typica AL AN
par
AL
Fat (g/ re (g/10 8) (g/10 amete l. Refer
r.
to the YSIS
0g)
Total 100g) 0g)
selling
23.8
Salt Carbohyd
specifi
47.0
(g/
cation
Minera 100g) rate (g/10
for min
0g) 23.4
ls &
imum
lactate
0.1
(g/10
1.4
0g)
4.4

Unifor ACTE
Firm m pale cre RISTIC
,
S
Mild rubbery am col
our
body
mil
Excelle ky flav
our
Excelle nt melt
on bak nt stretchproperties
and
Excelle ing
minima
baking nt visu
l oil
al
off
size , especi appearanc
and
ally in
e on
colour
relation
to blis
ter

TYPICAL
TIONAL
COMPOSI
ANALYSIS
are typical.

results listed
ation for
The analysis
selling specific
Refer to the
maximum limits
minimum and
34.2
by parameter.
g)
53.6
Fat (g/100
g)
8.8
Moisture (g/100
g)
0.8
Protein (g/100 g)
(g/100
Salt (NaCl)
(g/100g) 2.6
difference)
Minerals (by

PRO DU

CT CAT
ALO GU

E