Products > Dryfilm

DRYFILM
ANTIMOULD PRODUCT FOR CHEESE INTERNATIONAL PATENT

DRYFILM is a patented powder, composed of a polymeric fraction and active principles suitable for preventing mould from developing on the cheese rind. Its use is regulated by the laws on food packaging. Before use, powder must be soaked in drinking water at the percentage and conditions indicated in the instructions. Different formulations of DRYFILM are availbale, containing a different quantity of preservatives depending on the protection requirements. Two types of dryfilm are available, featuring a different dilution rate: DRYFILM M (5% to 20% powder in water).
The film remaining on the cheese is invisible and permits total perspiration. It does not have a “glue” effect on the shelves. Dryfilm P can be compared with Microcovering. DRYFILM P (21% to 50% powder in water).
The emulsion obtained is applied on the cheese surface and develops a plastic film, more or less thick and permeable. DRYFILM P may be used also as labelling glue. Dryfilm P can be compared with Parafluid.

APPLICATION:
Dipping or spraying, depending on how viscous the obtained product is.


PRESERVATION:
DRYFILM must be kept in a closed, dry and cool place, protected from light and heat sources.

DRYFILM remains stable for one year from the production date, if stored in proper conditions.

ECONOMIC AND PRACTICAL ADVANTAGES OF DRYFILM

• Can be prepared right before being used
• Helps save on transportation costs (water must not be transported)
• Can be kept for a long time: one year from the date of production
• Is not affected by ice, excellent for cold countries

ATTENTION: The composition of the emulsions obtained with DRYFILM can be compared to the emulsions already available on the market.

PACKAGING: buckets or bags Kg 5 – 10 – 20.