Naples Julienne Cut Mozzarella for pizzerias

Fior di latte mozzarella for pizzerias

A broad, full-bodied cut, in keeping with Neapolitan tradition. It offers consistent yield both in the oven and raw, with uniform coating and regular stretching. The broad cut makes it easier to handle, speeds up serving, and is versatile on round, peel, and baking trays.
No added preservatives.

Available formats:

2.5 kg tray: “barrier” packaging in a protective atmosphere, with compliant branding and labeling; batch number and expiration date indicated on the sealing film.

Ideal for

Round pizza: quick, even coverage without excess.
Paddle and tray pizza: uniform distribution on high-hydration doughs.
Raw finishing: “extra” Margheritas and gourmet white pizzas (extra virgin olive oil, herbs, pepper).
High-volume lines: standard cut that streamlines preparation.
Takeaway and delivery: neat visual result and a balanced flavor profile.
Chains / multi-location: format and cut standardized for identical procedures.

Nutritional values

Chemical-physical characteristics

Values

Unit of measure

Energy

1390

Energy

Kcal

335

Proteins

g / 100 g

Carbohydrates

g / 100 g

1,3

Carbohydrates of which sugars

g / 100 g

< 0.70

Fats

g / 100 g

of which saturated fatty acids

g / 100 g

Humidity

Dry residue

Ashes

2,7

Salt

g / 100 g

0,70

Edit Template

Other information

Compatible ovens: wood/gas · electric · tunnel.
Mise en place: ready to use; wide strands for quick handling and immediate portioning.
Workstation use: practical handling in trays; predictable coverage from the start to the end of the shift.
Standardization: calibrated cut → more predictable food cost and batch-to-batch consistency.
Packaging: “barrier” tray in modified atmosphere; batch traceability available.
Milk origin: Europe; batch traceability available.