Products > Microcovering and Microcip

MICROCOVERING® and MICROCIP
ANTIMOULD PRODUCT FOR CHEESE AND SALAMI
“MICROCOVERING” is a polymeric antimould water suspension, suitable for treating cheese rind and salami surface.
The remaining film is invisible and permits total traspiration. Different formulations of Microcovering are available, containing different quantity of preservatives, depending on the protection required. The preservatives are in water suspension form (they are insoluble and tend to decay if they are not constantly shaken), the polymeric fraction ensures that the active principle’s particles adhere to the cheese surface or to the surface of cold meats and salami. Microcovering does not have a glueing effect on the shelves.


APPLICATION:

The manual or machine treatment must be performed by dipping the product once, making sure that the antimould product covers the whole cheese surface. CIP has designed a machine for treatments with Microcovering.

MICRO CIP is the antimould concentrate of Microcovering; it must be properly diluted following the instructions.


PRESERVATION:

“Microcovering” or “Micro Cip” must be kept closed in a cool and dry place, protected from light and heat sources. They are stable for about six months from the date of production, if sealed and stored properly. Using them within 60 days reduces the risks of limited effectiveness due to a slow and gradual decaying of the active principles.


PACKAGING: Tank 10 Kg – 30 Kg