Featured Product:

Anchor™ Cream Cheese

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BLENDING IN BEAUTIFULLY

Traditionally cultured with a delicious creamy flavor, Anchor™ Cream Cheese blends beautifully with a wide range of sweet and savory flavors. The cream cheese performs in hot and cold recipes making it ideal for bakery applications.

Features

Traditionally cultured

Anchor™ Cream Cheese is traditionally cultured to produce a premium, smooth and mild cream cheese that blends beautifully with both sweet and savory flavors.

BENEFITS

Authentic and delicious

With its smooth body, mild and creamy flavour, Anchor™ Cream Cheese meets customers’ desire for natural goodness.

Excellent bake stability

With its bake stability and moisture retention, Anchor™ Cream Cheese gives your cheesecakes a smooth, soft texture with less cracking or slumping.

Cost saving

Because of its generous fat content, you can add lower cost ingredients such as milk or UHT, without compromising on flavour or texture.

Firm texture

The cream cheese blends with more flavours without losing texture, providing beautiful presentation when used in toppings.

Excellent presentation

From cheesecakes with an excellent texture to toppings with rich colour and sharp definition, the excellent bake stability and firm texture makes everything look beautiful.

Made in New Zealand

Anchor™ Cream Cheese is made in New Zealand from milk from pasture-raised cows.

Wide workable temperature

Anchor™ Cream Cheese remains workable at ambient temperatures, giving great results without becoming too soft or sticky.

SPECIFICATIONS


Product Name: Anchor™ Cream Cheese, Traditional Style
Pack Size: 1kg (2.2 lb)
Product Code: 120588
Case GTIN: 10859401007272
Net Weight: 26 lb 7 oz (12 x 2.2lb)
TI/HI: 5/12

Storage & Handling

For best results:

  • Keep refrigerated at 39°F until ready to use.
  • For easier beating, bring it to room temperature before use.
  • Do not freeze.
  • Once opened, Anchor™ Cream Cheese should be kept chilled and consumed within seven days. Unopened cream cheese may be stored for up to 12 months.