Special Easter Cake by Ester Roelas
Easter cake with almond sponge cake, Quescrem mousse and glossy icing. Elegance and flavor in every bite.
Quescrem's quality: a boost for culinary innovation
If you are in the professional kitchen or you are passionate about creative gastronomy, Quescrem will be your ideal partner. Since our beginnings in Galicia, we have sought to become a benchmark for pastry bakeries and avant-garde kitchens, as well as for industrial companies seeking to optimize their processes with the best quality.
At Quescrem we have sought to combine food quality, culinary innovation and versatility to boost the Galician dairy sector.
In this article we want to share why the quality is the backbone that drives everything we do. How it directly impacts the perfect texture, the balanced taste and, above all, the ability to create without limits. Plus, we’ll see how our commitment to R&D keeps us one step ahead.
Quality at the core of Quescrem
Philosophy of excellence from the beginning
Since the birth of the brand in 2006 in the heart of the Dairy Products Classroom of the University of Santiago de Compostela, we had a clear vision: to make a different cream cheese, of the highest quality and with superior technical capacity for professionals in the kitchen.
This initiative has not changed and, to date, we continue to expand our portfolio with products that respect this same line, seeking innovation for the optimization of our products. innovation for process optimization process optimization, such as our latest launch: FluidTank.
We established our headquarters in Castro Riberas de Lea (Lugo), in a livestock area with tradition and excellence. This proximity to raw materials not only defines our identity, but also improves our production efficiency and aligns with our commitment to sustainability. In each of our references there is a technical work designed to improve results in professional kitchens and respond to new needs of the sector and the industry.
Production processes that guarantee superior standards
Thanks to our in-house manufacturing technology, we obtain stable products, with functional textures that behave as expected by professionals. One of our greatest differentiators is the use of buttermilk which provides natural creaminess and improves the nutritional profile of cream cheese.
This process and the level of detail with which each product is designed allow us to develop customized solutions for professional to develop adapted and customized solutions for the professional environment, such as ranges of flavors designed with very demanding organoleptic criteria or elaborations such as Quescrem Plus, a creamy dairy base for cooking with a neutral flavor that becomes more nuanced after cooking.
Certifications and awards
We are proud to have international certifications such as ITI (International Taste Institute). Its distinction through the recognized Superior Taste Award certification underlines the commitment to taste and quality in our products.
Also, other recognitions such as IFS (International Featured Standards) at the highest level, guarantee that we strictly and rigorously comply with quality and food safety controls throughout the production process, ensuring safe, authentic and high quality products.
In addition, we have received several awards for our innovation, such as the Galicia Food Award 2020 for innovative product or recognition in the Superior Taste Award 2024.
Quescrem as a driver of culinary innovation
Base ingredient for advanced techniques (foams, creams, emulsions)
One of our objectives is to facilitate innovation in the kitchen . Therefore, we develop products with a creamy texture and stable structure that make them ideal for the application of modern techniques such as foams, mousses, airs or emulsions.
Our aeration capacity and thermal stability allow us to create complex preparations without the need to add stabilizers or extra ingredients. We also offer products such as our Quescrem Yogurt Concentrate, which stands out for its aeration capacity, providing greater performance for the professional and expanding the possibilities in the kitchen.
We want those who work with our products to be able to explore new ideas with confidence, knowing that the ingredient will respond as they expect and need it to.
Creative uses in baking and savory cooking
Our products have revolutionized both confectionery and savory cuisine.. In the bakery, they can be used to make cheesecakes, mousses, semifreddi or creams with a light texture and a flavor that enhances each recipe. In hot cooking, varieties such as Quescrem Plus allows you to create sauces, bottoms or fillings with ease.
We seek that our flavors not only provide intensity, but also balance.. Thus, those who cook with Quescrem can design innovative dishes without having to constantly adjust the dairy base.
Inspiration for new formats, flavors and gastronomic experiences.
We don’t just make products: we work to inspire new gastronomic experiences. . We collaborate with chefs and pastry chefs in the development of functional solutions that respond to real challenges in the kitchen.
This collaboration has given rise to products such as industrial formats or new lines of cream cheese with specific nutritional profiles. Our R&D&i team works closely with professionals to turn ideas into real solutions that help take creativity further, covering all phases of new product development, from initial ideation to industrialization.
Real cases of innovation with Quescrem
Testimonials from chefs and pastry chefs who have innovated with Quescrem products.
We are proud to see how our products are part of the recipes of chefs and pastry chefs all over Spain and internationally. In fact, we have Quescrem Ambassadors: renowned chefs, prominent pastry chefs, food bloggers or professionals with a prominent role in the culinary community selected to represent and promote the Quescrem brand.
Examples of emblematic dishes or desserts developed under the brand name
Among our latest creations, you can see the versatility of our versatility of Quescrem products: stuffed wind fritters, tiramisu cake or grapefruit finger among many more.
We know that the final result depends on the quality of each ingredient, so we design products that guarantee stability, texture and a sensory balance that makes a difference in every bite.
The future of cooking is built with quality ingredients
How Quescrem contributes to the evolution of haute cuisine
The cuisine of the future cannot be built with low-quality ingredients. New formats, techniques and trends demand premium products that respond at all levels. Our job is to be there, offering consistent quality and adapting to what is coming. That is why, every year we reinvest part of our profits in research and development to continue driving innovation.
We work to anticipate the needs of the sector and we do so based on sustainability, the development of functional products and constant improvement.
The role of R&D&I in the development of new products that respond to industry trends
Our R&D&I team is made up of highly qualified professionals in areas such as chemistry, biology and food technology, who are in constant dialogue with chefs, pastry chefs, innovation managers and technology centers to identify their needs.
Thanks to this exchange, each year we launch new lines that respond to real demands: lactose-free, healthier, globally inspired or with improved functionality.
We don’t just develop products: we design tools so that every professional can take his or her cooking further. Because when the ingredient has quality, creative cuisine has no limits.
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