Cheesecake meets the consumer's demand

HAHN offers innovative cheesecake product ideas which meet consumer needs such as: low fat versions for the wellness trend, E number free cheesecakes developed for special clean label market demands, instant products for very simple and quick preparation, and economical to very creamy gourmet style cheesecakes.

The desired consistencies and textures can be adapted to your raw materials, technology and production requirements. They can be achieved with HAHN's tailor-made stabiliser systems, which control product profiles and characteristics such as mouth feel and viscosity: from creamy to gelled, appearance: from smooth to aerated, with flexibility in choosing fat levels, various whipping characteristics and improvement of water binding properties. With these product profile choices manufacturers can create new market volume as well as new possibilities for different target groups.

One example of a current HAHN product development in bakery is a baked quarg dessert, based on yogurt, with only 4% fat content. With a very creamy and full mouth feel, despite fat reduction, this HAHN product idea perfectly combines indulgence with healthy aspects. Besides the optimal texture adjustment, the stabiliser system HAMULSION® ensures protein protection during the heating process as well as freeze-thaw stability. This convenient product could be distributed as a viscous batter or ready baked - an ideal concept for bakery, retail trade and foodservice.