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Cut the Grana Padano into small pieces and fill into a pacotizing® beaker with the remaining ingredients.
Close with lid and label. Freeze at -20 °C for at least 24 hours.
When needed pacotize® twice with normal pressure.
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Cut the Grana Padano into small pieces and fill into a pacotizing® beaker with the remaining ingredients.
Close with lid and label. Freeze at -20 °C for at least 24 hours.
When needed pacotize® twice with normal pressure.