A new solution for stabilising cream cheese during baking

Bakers and chefs in the Middle East will now be able to overcome a common challenge of the growing filled pastry market with a new solution for cream cheese.

Filled pastries are increasingly popular in the Middle East, with Euromonitor predicting that the market will grow by 10 per cent annually for the next five years.

One of the most common fillings for savoury 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 flavourings.

Croissant filled with cream cheese

One of the most common fillings for savoury pastries is cream cheese. However, it is notorious for collapsing during mixing and migrating into the pastry.

Stability of cream cheese

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 mouth feel.

Challenge to innovation

Claus Bukbjerg Andersen, senior category manager, Cheese at Arla Foods Ingredients, says: ‘Demand for convenience has made filled pastries one of the Middle East’s fastest growing categories. That creates huge potential for industrial bakers, especially if they can overcome one of the biggest challenges to innovation – the poor stability of cream cheese. Nutrilac QU-7660 is just what bakers and chefs need to win a share of one of the world’s most dynamic pastry markets.’

Arla Foods Ingredients will showcase Nutrilac QU-7660 at Gulfood Manufacturing (29 to 31 October 2019 in Dubai).