Frozen Diced & Shredded Mozzarella 2000 g
Ener Frozen Diced & Shredded Mozzarella is produced by shock-freezing fresh mozzarella immediately after it is shredded. Freezing the surface moisture quickly stops the shreds from bonding, so the bag opens onto a pourable cheese rather than a solid block.
For kitchens that control portions, that is the real benefit. Pizza can be measured with a scoop instead of a scale, and the cheese spreads evenly across a baked dish. The two-kilogram bag does not have to be finished once opened: the remainder goes back to the freezer.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Shock-freezing keeps the shreds separate, so the cheese pours from the bag with no need to break up a block.
- Weighing from frozen gives a far more consistent portion weight than fresh shredded cheese.
- Diced and shredded together: the dice melt into pools of cheese, the shreds give the stretch.
- Unlike fresh cheese it does not put a countdown on your stock the moment the pack is opened.
Where To Use It
- Pizza topping and pide filling
- Baked pasta and gratin
- Baked potato and loaded fries
- Lasagne and oven vegetables
- Toasted sandwiches and panini
- Hot sandwiches and burgers
Wholesale Ordering & Storage
Ener mozzarella is supplied through EMKA FOOD by the case, with order frequency planned around your weekly pizza and oven output. As a frozen line, maintaining the cold chain through to delivery is part of the order plan. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
Does frozen mozzarella melt as well as fresh?
Yes. Melting behaviour comes from the fat and moisture content of the cheese, not from whether it was frozen. Shock-frozen shreds placed straight onto a hot surface melt like fresh ones.
Should it be thawed before use?
No, and it is better not to. Scatter it frozen; thawed cheese releases moisture and makes the surface of the dough wet.
What happens to the rest of an opened bag?
Seal it tightly and return it to -18 °C. Because the shreds froze individually, they still pour freely on the second use.
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