Quescrem Cream Cheese Original Recipe Quescrem
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Aeration capacity
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Consistent texture
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FAT / Protein Balance
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Mild flavor
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Perfect texture
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Stability of other ingredients
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Stable structure
Quescrem Cream Cheese Original Recipe Quescrem
Our Original Recipe cream cheese has a natural, mild and lactic flavor. The consistent texture is perfect to develop elaborations that require great stability in the final product. It favors the production of visually perfect cheesecakes without cracks, highly stable mousses and thick sauces without reduction time.
Mazada (milk), cow’s milk, cream, milk solids, salt, stabilizer (locust bean gum), preservative (sorbic acid) and lactic ferments.
24%
FAT
5,50%
proteins
261
kcal/100 g
Cakes:
It provides a smooth and light flavor to refrigerated and baked cakes, as well as a smooth and creamy texture that enables its stability in frozen preparations and prevents baked cakes from cracking.
Mousses:
It aerates and stabilizes mousses very well, providing a silky texture. It is perfect to give stability to mousses containing other ingredients (liquids, fruit purees, etc.).
Ice cream:
It is ideal for use in ice cream formulations as it provides extra stability due to its balance between fat and protein.
Sauces:
It gives sauces a much more consistent texture without the need to add starches or thickeners. Its flavor is enhanced by heating.
