In 1995 we patented the first and only microperforated mould directly injected in one piece with triangular perforation.
Description
High technological level moulds which are the microperforated moulds. With this technology, we can reach the same cheese quality level as the original mould with towels adding the advantage of hygiene, easy to use, less loss and easy automatic and continuous production possibility. In 1995, Indima, patented the first and only microperforated mould directly injected in one piece with triangular perforation. This allows to have a perfect dewheying of the cheese and a correct closure of the crust. Other manufacturers have round perforation that creates buhr.. The whey is trapped inside the mould and cannot cross this buhr.
- Our moulds are suitable for any hard cheese without changing anything to it.
- Our moulds are injected in one piece mostly in PP (Polypropylene) material. The injection in one piece makes the moulds very resistant and the PP that has molecular memory avoids deformations due to heat or temperature changes.
- Lower effluent
- Increased turnaround time
- We have lots of different shapes and dimensions to propose tour customers.
