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

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

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

**Additional spices may apply

***Additional gums may apply

For a customized savings calculation, contact us today.

Download a printable PDF of this formula.

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