Stable Cream cheese

Consumers demand convenience in the Middle Eastern market
Demand for convenience has made filled pastries one of the Middle East’s fastest growing categories, with predicting that the market will grow by 10% annually for the next five years.

 

This creates huge potential for industrial bakers. One of the most common fillings for savory pastries is cream cheese.

However, it is notorious for collapsing during mixing and migrating into the pastry, making the crust soggy and limiting opportunities to add herbs and other flavorings.

Nutrilac® turns cream cheese into a bake-stable filling
Nutrilac®QU-7660 from Arla Foods Ingredients can help bakers overcome this challenge. 

The easy-to-handle solution comprises whey proteins tailored to increase the stability of cream cheese during mixing and baking. 

Cream cheese with Nutrilac®QU-7660 gains a robust and stable texture. Migration issues are avoided so that pastries retain a high volume, crispy crust and visual appeal after baking. 

Testing with a sensory panel has demonstrated that the product also delivers a creamier, non-crumbly mouthfeel. 

 

Nutrilac®QU-7660 is just what bakers and chefs need to win a share of one of the world’s most dynamic pastry markets.