What it is
This reference is fiordilatte in a thermoformed log format. Its a mild fresh-style mozzarella dairy profile in a regular log shape gives the product a clear identity, while the described format supports organised professional preparation and service.
Producer and format
The catalogue record gives Giffoniello S.R.L. in the seller listing, under the Mozzarella & Burrata category. The listed format is one 1 kg piece; use this unit and carton information when planning orders, receiving goods and allocating storage.
Organoleptic profile
The documented profile is a mild fresh-style mozzarella dairy profile in a regular log shape. Present it according to its own characteristics, keeping the listed ingredients, notes or function visible rather than covering them with unnecessary additions.
Professional uses and quantities
In professional service, use it for slicing and topping for pizza, catering and professional kitchen preparation. Plan the quantity from the menu, recipe, site or number of covers; follow the package directions and adapt only the service format required.
Common mistakes to avoid
A common mistake is treating the 1 kg reference as a fixed number of slices regardless of thickness. Check the unit before preparation or placement, keep the work organised and do not assume a yield, dose or timing that is not stated on the product label.
Storage and handling
For storage and handling, keep refrigerated according to the label, protect the opened product and use clean cutting tools. Keep packs protected, use clean tools where relevant and manage opened product according to the label and the operating procedure of the site.
LAPA logistics in Switzerland
For Swiss delivery, the thermoformed 1 kg log supports predictable Swiss ordering and an organised cutting station. LAPA supplies the reference throughout Switzerland; coordinate receipt with the responsible kitchen or facility team and put it into the correct storage promptly.
Who it is for
The reference is for pizzerias, restaurants, caterers and professional kitchens needing fiordilatte for slicing and topping. Its clear format helps professional teams plan mise en place, service and stock while keeping the product identity and the documented information consistent.
