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Gpics mozzGPiCS Natural Mozzarella Cooker Stretcher – NO bath cook water


The GPiCS Mozzarella cooker stretcher is specifically designed cooking equipment for the industrial production of


  • Natural Mozzarella,
  • String cheese and
  • Pasta Filata varieties.


GPiCS is Gold Peg’s new innovative and flexible cooker stretcher – read its top 10 benefits under the specifications tab.


Watch the video on the above…


The GPiCS produces sensitive natural mozzarella and pasta filata cheese varieties continuously with no bath cook water. 
Learn how the GPiCS works.

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Gold Peg’s innovative cooker stretcher technology produces high quality natural Mozzarella and Pasta Filata with composition, sensory & functionality similar to a traditional wet cooker product.


The GPiCS is a direct steam injection system that was specifically developed for Mozzarella and Pasta Filata varieties by GoldPeg with the support of an Australian Government grant and extensive testing at CSIRO Australia.


Gold Peg identified a need for a more efficient continuous cooking system for Mozzarella and Pasta Filata cheese products that was also sensitive to the environmental / effluent pressures on food manufacturers.


The flexible GPiCS is the result. The GPiCS is a low pressure, low shear, direct steam injection continuous cooking stretching system. Patent pending.

The direct steam injection GPiCS continuous cooker stretcher, for natural Mozzarella and pasta filata varieties, delivers the following benefits:


  1. NO bath cook water
  2. Ingredients addition
  3. Product quality: composition, sensory & functionality quality similar to traditional wet cooker product
  4. Start up/shut down losses 10% of a traditional wet cooker
  5. Faster CIP
  6. Continuous long runs to match curd supply
  7. Clean product free of no burnt specs and foreign matter
  8. Flexibility to respond to the individual sensitivities of required specifications abd therefore produce a wide range of natural Mozzarella, String cheese and Pasta Filata formulas
  9. Automation – minimal operator requirement
  10. Huge reduction in loading on secondary processing of whey due to minimal losses