Malt yoghurt
Farm production in 150g glass
The fresh
Cow
Pasteurized milkProduct code
Availability
The fresh milk from milking is homogenised, this operation reduces the size of the fat globules present ensuring greater digestibility of the yoghurt. After pasteurization, the milk is cooled and inoculated with the lactic ferments Streptococcus thermophilus and Lactobacillus bulgaricus. The fermentation time lasts from 4 to 9 hours. Once fermentation is complete, semi-finished malt puree is added to the yogurt.
We have this yogurt produced according to our recipe on a farm where the milk used is produced only from cows that they raise themselves, where the entire supply chain of the dairy farms is controlled.
Without dyes
Pasteurized cow MILK, live lactic ferments (Streptococcus thermophilus and Lactobacillus bulgaricus), semi-finished MALT puree 20% (sugar, water, malt, gelling agent: pectin).
Allergens: Gluten, Milk and milk derivatesMilk origin:
Italy
APPEARANCE, creamy with medium consistency (i.e. it is not liquid like drinking yoghurt nor compact like spoonable yoghurt), above is the milky white yoghurt and below is the dark hazelnut of the Malt puree.
AROMA, characteristic nose of yoghurt, with the fruity note of malt.
TASTE, sweet, delicately acidic yogurt, but the sweetness increases and the flavor of the malt is perceived, combining the two compounds.
- Food pairings:
For breakfast, snack or at any time of the day.
- Wine pairings:
The freshCowPasteurized milkProduct code
Availability
Unit of measurement
Piece
Package Type
Glass
Weight per piece
150 gr
Pieces per box
8 pieces
Storage conditions
Refrigerated from 0°C to +4°C
Transportation
Refrigerated from 0°C to +4°C
Product life in sealed package
25 days
Minimum order quantity
1 box (8 pieces)
Average nutritional values
per 100 g of product
Etichettatura Ambientale
| Cosa è | Dove va | |
|---|---|---|
| Vasetto | GL 70 | Vetro |
Verifica le disposizioni del tuo comune.
