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Mascarpone

Mascarpone, fresh cheese particularly valued in the industry

Mascarpone comes from the area of Piedmont and Lombardy in Italy. It is a fresh cheese related to cream and ricotta. Its taste is slightly sour and its smooth texture looks like firm whipped cream.

Product information

Mascarpone manufacturing process

Mascarpone is manufactured from cream that has been acidified and heated at 100°C, which causes precipitation of the curd. Curd is then separated from lactoserum by filtering or mechanical separation. Cheese is slightly salty and whipped. No rennet and no culture are used to manufacture this cheese.

 Mascarpone nutritional value

Mascarpone fat content is very high. Mascarpone is composed of 80% fat on dry matter. 100 grams of mascarpone contain around 42 grams of fat.

Industrial applications of Mascarpone

  • Cream substitute: thanks to its high fat content
  • Dessert applications:
    • Tiramisu
    • Stuffing in desserts, tarts and cheesecakes
  • Sauces
  • Ready-cooked dishes

Mascarpone is used in many recipes such as desserts, sauces, soups… Its flavour is its main asset, no ingredient and no taste enhancer are added. Mascarpone is an excellent  binding agent and supports perfectly well acidity.

Functional and organoleptic properties of Mascarpone

  • Cream and fat input
  • Thickening (soups, risotto)
  • Binding
  • Slight taste, sweet flavour
  • Smooth texture
  • Supports acidity

Mascarpone distributed by FIT

FIT offers you:

  • 42% fat Mascarpone, origin Italy, packagings: 250 g, 500 g, 2 kg et 10 kg (alufoil)
  • 40% fat Mascarpone, origin Germany, bucket 10 kg

Products' advantages

Cream and fat input
Thickening (soups, risotto)
Binding
Slight taste, sweet flavour
Smooth texture
Supports acidity

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