SilverCrest SNAW 1000 D2 Mode D'emploi page 23

Cheese / Quark
035 Appenzeller
cheese
036 Appenzeller
cheese
037 Bel Paese cheese
038 Brie
039 Butter cheese
040 Camembert
041 Camembert
042 Camembert
043 Camembert
044 Camembert
045 Cheshire cheese
046 Cottage cheese
047 Edam
048 Edam
049 Edam
050 Mushroom
cheese
051 Emmentaler
052 Feta cheese
053 Fresh cheese
054 Fresh cheese
055 Gorgonzola
056 Gouda
057 Greyerzer
058 Limburger
059 Limburger
060 Mozzarella
061 Münster
■ 20 │ GB │ IE │ NI
20% FiDM
50% FiDM
Cream brie 50%
FiDM
50% FiDM
30% FiDM
40% FiDM
45% FiDM
50% FiDM
60% FiDM
Cheddar cheese
50% FiDM
Cottage cheese
30% FiDM
40% FiDM
45% FiDM
50% FiDM
45% FiDM
45% FiDM
Cream 50%
FiDM
at least 60%,
max. 85% FiDM
45% FiDM
Gruyere cheese
20% FiDM
40% FiDM
45% FiDM
062 Münster
063 Parmesan
064 Provolone
065 Ricotta cheese
066 Romadur cheese
067 Romadur cheese
068 Romadur cheese
069 Romadur cheese
070 Romadur cheese
071 Roquefort
cheese*
072 Sour milk cheese
073 Schicht cheese
074 Schicht cheese
075 Schicht cheese
076 - Spreading
cheese
077 Processed
cheese*
078 Farmer's cheese
079 Farmer's cheese
080 Farmer's cheese
081 Tilsiter
082 Tilsiter
Eggs
083 Duck eggs*
084 Chicken egg
085 Chicken egg yolk Liquid egg yolk
50% FiDM
36,6% FiDM
20% FiDM
30% FiDM
40% FiDM
45% FiDM
50% FiDM
Harzer-, Mainzer-,
Hand-, Stangen
cheese max. 10%
FiDM
10% FiDM
20% FiDM
40% FiDM
Cream schicht
cheese
45% FiDM
60% FiDM cream
cheese
skimmed
20% FiDM
40% FiDM
Farmer's cheese
with cream
30% FiDM
45% FiDM
Total egg content
Total egg content
SNAW 1000 D2