Quescrem, new cream cheese supplier for Manolo Bakes
The chain’s breakfast toasts already feature cream cheese made in Lugo in its more than 40 points of sale in Spain.
Meet Quescrem Concentrated Yogurt: the perfect ingredient for professional kitchens
A natural product with nine months of shelf life and twice as much protein as a traditional yogurt.
In the culinary industry, the quality and versatility of ingredients make the difference. That is why at Quescrem we have developed the Concentrated Yogurt, a product that combines the creaminess of cream cheese with the characteristic acidity of yogurt. The result is an intense flavour that elevates the creations of catering, bakery and confectionery professionals to a higher level.
On Quescrem Concentrated Yogurt is not just another yogurt, it is an ingredient designed specifically for the needs of culinary professionals. It offers a number of features that make it stand out in any kitchen:
- Creamy and intensely flavored: Its yogurt flavor is more pronounced than in traditional products, offering an experience that awakens the senses.
- Long shelf life: This natural product has a shelf life of 9 months which guarantees its freshness and stability for a longer period of time.
- Performance and functionality: Whether in whipping, alcohol mixes or preparations requiring heat and acid resistance, Quescrem Yogurt Concentrate adapts to any culinary challenge while maintaining its texture and flavor.
Designed for creative professionals
With 10 times the fat content y twice as much protein than traditional yogurt, Quescrem Concentrated Yogurt is ideal for professionals looking to take their creations beyond the conventional. It is also perfect for formulations in ice cream parlor providing a rich texture and unparalleled flavor.
In addition, this product promotes innovation in the kitchen by facilitating the creation of new creations. Pastry cooks and chefs will find in Quescrem Concentrated Yogurt a key tool for their most creative recipes.
Fewer ingredients, more flavor
One of the great advantages of Quescrem Concentrated Yogurt is its ability to minimize ingredients. Its natural and superior taste makes it stand out from powdered yoghurt, offering a more complete and efficient solution for the needs of pastry and ice cream professionals.
On Quescrem Concentrated Yogurt is designed for those who seek functionality and versatility in every preparation. This product opens up a range of possibilities in the professional kitchen, allowing chefs, pastry chefs and ice cream makers to explore new techniques and flavors.
If you would like to enhance your creations with Quescrem Yogurt Concentrate, request more information now and discover how it can transform your kitchen.
Tiramisu
Composition Soletilla biscuits Mascarpone Quescrem for tiramisu Cocoa powder Espresso coffee Amaretto Mounting Place a base of sponge cakes and soak in coffee with Amaretto. Dose the cream of Mascarpone Quescrem. Put another base of sponge cakes soaked in coffee with Amaretto and add another layer of Mascarpone Quescrem. Sprinkle cocoa on top. Refrigerate and serve. SOLETILLA BISCUITS Ingredients Egg whites 300 g Sugar 270 g Egg yolks 160 g Flour 200 g Corn starch 70 g Preparation Whip the egg whites with the sugar. Add the egg yolks. Sift the cornstarch with the flour and gently add to the batter. Shield buttons and bake at 190 ºC for 5 to 10 minutes. MASCARPONE CREAM Ingredients Mascarpone Quescrem 600 gCream 35% M. G. 240 gSugar 120 gEgg yolk 49 gMilk 20 gGelatin sheets 8 g Preparation Whip the egg yolks in the mixer until they whiten. Heat the milk and sugar until it boils and add the previously hydrated gelatin. Add to the whipped yolk, Mascarpone Quescrem and cream. Whisk until it whips. Add the gelatin sheets dissolved in the milk in a thin stream and continue beating to integrate. Place in a piping bag and use immediately.
Basque cheesecake
Composition Cookie base Cheesecake filling Mounting Put in a bowl Quescrem Original and the sugar. On the other hand, put the cream in a saucepan and heat slightly until lukewarm. Pour the warm cream into the bowl and mix well with a blender. Then add the rest of the ingredients and blend with a blender until a homogeneous mixture is obtained. Butter the sides of a round baking pan with a diameter of 22 cm and a height of 6 cm. Line the base with baking paper and put 125 g of cookie base. Strain the mixture through a sieve and pour into the mold. Bake at 210 ºC for 30 minutes. After this time, remove the cake from the oven and allow to cool to room temperature. COOKIE BASE Ingredients Golden Maria Cookie 300 g Butter 82% M. G. 90 g Preparation Crush the cookies and mix with the butter. CHEESE CAKE Ingredients Quescrem Original 435 g Cream 35% G.M. 240 g Sugar 130 g Egg yolk 80 g Egg 100 g Rice flour 15 g Preparation Mix all the ingredients in a blender. Pour into a 22 cm diameter mold lined with baking paper and 125 g of cookie base. Bake at 210 ºC for 30 minutes.
