The inside of the plastic material is made up of diamond-shaped molecules, giving it unique characteristics: elasticity, density and resistance.
Due to our experience and the studies we have undertaken, we have selected a type of plastic that, following the micro-perforation, has only a minimum amount of rough edges and holds the diameter of its micro-pores over the course of time.
In order to achieve greater efficiency, our micro-perforation is done using an angle of 45º, avoiding a breakage in the chemical chain of our raw material and the consequent breaking of the mould. At the same time, our technical department can adjust the diameter of the micro-perforation within a range of 0.2 – 0.7 mm, depending on the type of cheese that the client wishes to create.
In practical terms, our method provides a greater durability and mechanical stability.