Quescrem Original Cream Cheese makes it possible to create a visually perfect baked cheesecake. It allows an easy realization of elaborations in cold line. It provides consistency to the elaborations and stands out for its natural, smooth and lactic flavor.
| Code | 10920024 |
| Brand | Quescrem |
| UOM | PAL |
| Weight | 2KG |
| Origin | Spain |
Quescrem professional products are designed to provide the right organoleptic profile, functional characteristics and taste.
Natural, soft and lactic taste.
Ingredients
Buttermilk (milk), cow’s milk, cream, milk solids, salt, stabilizer (locust bean gum), preservative (sorbic acid) and lactic cultures.
Cakes
It provides a soft and light taste to baked or cooled cakes. Moreover, its soft and creamy texture allows the frozen recipes to be stable and avoids the baked cakes from cracking.
Mousses
It makes the mousses more aerated and stable, giving them a very silky texture. It is perfect for making other liquid ingredients stable.
Ice creams
It is perfect for ice creams, where it provides a very stable structure, due to its balance between fat and protein content.
Sauces
It gives the sauces a very firm texture without adding starch or other thickeners. Its flavour its enhanced when heated.
Quescrem Original Cream Cheese makes it possible to create a visually perfect baked cheesecake. It allows an easy realization of elaborations in cold line. It provides consistency to the elaborations and stands out for its natural, smooth and lactic flavor.
| Code | 10920024 |
| Brand | Quescrem |
| UOM | PAL |
| Weight | 2KG |
| Origin | Spain |
Quescrem professional products are designed to provide the right organoleptic profile, functional characteristics and taste.
| Schapfen Muhle | Schapfen Muhle |
|---|---|
| Category | Decoration / Toppings |
| Weight | 12.5 kg |
| Origin | Netherlands |
Ingredients
Wheat flour (90%) vegetable oil(palm, rapeseed) (4%) enzymes(wheat) (2%) flour improver (E300) (2%). The percentages mentioned above are round off. Everything above 10% is reproduced as a multiple of 5.
Ingredients
Oat flakes, oat flakes flour, quinoa bran, wheat protein, sesame, potato flakes, barley malt, thickener (E412), vegetable oil (rapeseed), flour enhancer (E300, baking enzymes) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Ingredients
Wheat flour, salt, wheat sourdough dried, rye flour, barley malt, wheat malt, emulsifier (E322) (rapeseed), sugar, thickener (E412), acidity regulator (E341, E262), flour enhancer (E300, baking enzymes) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Ingredients
Spelt wholemeal flour*, spelt wholemeal flakes*, spelt wholemeal sour dough dried*, barley malt*, sunflower seed*, fibre (apple fibre*), cane sugar*, sea salt, potato flour*, thickener (E412), acidifier (E296) * from certified organic production All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin
Rye groats crude / Rye wholemeal groats crude
Ingredients
Rye groats (100%)
Ingredients
Spelt (wholemeal flour, wholemeal flakes, wholemeal sour dough dried, wholemeal groats, wholemeal flour from germinated spelt wheat), sunflower seed, barley malt, potato flakes, rice flour, sugar, salt, dextrose, barley wholemeal flour, fibre (apple fibre), thickener (E412), fructose, corn flour, acidifier (E296), sunflower seed flour, acidity regulator (E262) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Ingredients
Flax seed, rye flour, sunflower seed, wheat flour, sesame seed, salt, barley malt, wheat malt, sugar, wheat protein, wheat sourdough dried, emulsifier (E472e), separating agent (E170), flour enhancer (E300, baking enzymes) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin
Ingredients
Soy (flour, grits, protein), flax seed, wheat protein, wheat wholemeal flour, sunflower seed, sesame, fructose, wheat wholemeal sour dough dried, cacao deoiled, spicery, flour enhancer (baking enzymes (Xylanase, Protease)) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
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