Stage three:
Spinning and stiffening

The curd is then put in the spinner where it is minced and spinned at high temperatures. The spinned dough is then formed with proper bobbin. But this product needs to be become compact and for this purpose it has to be put in the stiffening pools. During this phase the dough passes from a temperature of about 80° C during the spinning to a temperature of 15° C in the stiffening pools.