Alfredo Sauce from Parmesan Concentrate

This formula provides food manufacturers with a manufacturing-friendly starting formula using a Parmesan concentrate in place of cheese.

Ingredients	Weight	Percentage
Water	62.4 g	62.40
Heavy Cream	20 g	20.00
Vegetable Oil (Canola, etc.)	6 g	6.00
Fresh Ground Parmesan Cheese	4 g	4.00
Whey Powder	3.3 g	3.30
*Modified Food Starch	2.25 g	2.25
DiSodium Phosphate	1.0 g	1.00
BGI Parmesan Factor 10 CNC0004	0.5 g	0.50
Salt	0.3 g	0.30
Lactic Acid	0.1 g	0.10
**Garlic Powder	0.5 g	0.05
**White Pepper	0.5 g	0.05
***Xanthan Gum	0.5 g	0.05

INSTRUCTIONS

Add Water to processor, heat to ~ 150F
Hydrate Starch into water with high shear
Continue high shear with additions below
Once Starch is hydrated and evenly dispersed, add Heavy Cream, Oil, Ground Parmesan and BGI Parmesan Factor 10 CNC0004
Add Whey, DSP, and Salt
At ~160-165F, add Spices, Xanthan Gum, and Lactic acid
Heat to required

*For thicker or thinner sauce, adjust amount of Food Starch

**Additional spices may apply

***Additional gums may apply

Nothing beats the ooey gooey deliciousness of cheesy queso.

The days of vegans avoiding cheesy foods and flavors altogether are gone.

Cream and cheese flavors take center stage in this alfredo sauce mix that is sure to make you feel warm and cozy on a cold winter day.