In professional kitchens, consistency is everything, and cream cheese is one of those ingredients where the smallest change in specification can make a dramatic difference to performance. That’s where our 70% IDM Cream Cheese stands apart.
With a higher fat content and a carefully balanced moisture level, this cream cheese is designed to work harder across bakery, desserts, savoury applications and high-volume manufacturing. It offers more body, better stability and a creamier, more satisfying texture, helping chefs create results that hold their shape, slice cleanly and deliver a premium flavour experience.
Why Fat Content Matters
Fat carries flavour, structure and stability. Compared with lower-fat alternatives, a 70% IDM cream cheese offers:
- Improved firmness and body, ideal for baked and set cheesecakes
- Superior emulsification, giving dips and spreads a smoother, silkier finish
- Better resistance to heat and moisture migration, reducing weeping and collapse
- Cleaner slicing, essential for high-volume production and portion control
From bakery to banqueting, the difference is immediate. Cheesecakes bake evenly with fewer cracks. Frostings pipe higher, hold longer and retain their shape. Blended dips and savoury fillings stay stable in service. And across all applications, the flavour is richer, fuller and more satisfying.
Designed for Modern Kitchens and Manufacturers
Whether you’re producing fresh bakery lines, chilled desserts, dips or ready meals, our 70% IDM Cream Cheese delivers the kind of consistency operators rely on, batch after batch.
- High-performance fat profile for strength and structure
- Smooth, workable texture for blending, piping, folding and baking
- Reliable stability through chilling, heating and high-volume handling
- Premium flavour delivery without excess salt or fillers
If you’re looking to elevate quality without adding complexity, this is the specification that gives you more; more body, more brilliance and more confidence in every application.
