Sour cream medium fat content "Schmand" is a traditional German sour milk product with a slightly sour taste and firm consistency. The fat content is between 18-24 %. Available as fresh or gently heat-treated sour cream.
ISO 9001:2015
Uelzena Group
Product information on sour cream (medium fat content)
Sour cream medium fat content, called "Schmand" in Germany, is produced from fresh milk (100 % cow's milk) by purely physical separation (by centrifugation) of skimmed milk and cream. The cream separated in this way is then soured with the help of lactic acid bacteria, giving it its firm consistency and the typical, full-bodied sour cream taste. The fat content can be adjusted according to the customer's individual requirements. On request, we also produce this product with various stabilising systems.
Legal name depending on the product variation:
- Sour cream (medium fat content)
- Sour cream, heat-treated
Ingredients depending on the product variation:
- Cream (stabilizer, if added)
- Cream, lactase
Related product (search) terms for soure cream medium fat content:
- Sour cream
- Cultured cream
- Soured cream
As producer of sour cream we deliver the following product variations:
- Different stabilizers
- Lactose-free
- various fat contents ranging from 18% to 24% fat
Use of sour cream (medium fat content)
- Delicatessen sauces
- Dressings, marinades, dips
- Sauces for canned products
- Ready meals, sauces and soups
- Sweet dishes and desserts
- Ice cream
- Small baked goods and pastry products
Packaging for sour cream (medium fat content)
We offer the same packaging options for sour cream (medium fat content) as for our other sour cream products. Choose the variant that best suits your requirements from this selection of small and large containers:
Plastic bucket
Content: 10 kg
Disposable container with liner
Content: 1,000 kg
CHEP Pallecon returnable container with liner
Content: 500-1,000 kg
Sterile container
Content: 500-1,000 kg
If necessary, we will be happy to check whether we can offer you a different packaging size or type of packaging for our sour cream. Please contact us!
Certifications for sour cream (medium fat content)
IFS (Higher Level)
Warmsener Spezialitäten GmbH, Warmsen
ISO 50001:2011
Warmsener Spezialitäten GmbH, Warmsen
Product benefits of sour cream (medium fat content)
- Full-bodied, typical sour cream flavor
- Heat-stable and cook-stable because of the high fat content
- Smooth and compact texture
- Can be used cold or hot
- Prolonged shelf life
- Excellent processing properties in industrial processing
- Pure natural product without additives = Clean Label ingredient
Contract manufacturing of sour cream (medium fat content)
For sour cream (medium fat content) we currently do not offer contract manufacturing from raw material provided by you. However, if you have a need for this, please contact us and we will clarify in individual cases whether contract manufacturing is feasible.
Brand quality made in Germany
We are a premium supplier to the food industry and our top priorities are the quality and safety of the products. Strict monitoring and control of our production processes by a certified quality management system are obvious in our company as are regular audits and certifications based on the most important standards. The implementation of comprehensive HACCP and zoning concepts, as well as continuous quality inspections of all products and raw materials in our specialized in-house laboratories are other important elements of our quality concept. We’ll be happy to provide more information on this subject. Please contact us.
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Sour Cream Medium Fat
Sour cream (medium fat content) manufacturer with long tradition and know how
So-called Schmand is a traditional, typically German sour cream product that is rather unknown internationally. It could best be described as sour cream medium fat content. Regionally it is sometimes also called Schmant or Schmetten. Schmand is a rather firm sour cream with an increased fat content of up to approx. 40%. We usually produce sour cream with a fat content of between 18 and 24%. Classic sour cream, on the other hand, has only 10 % fat. Stabilizers and thickeners are permitted as further ingredients for sour cream.
Sour cream (medium fat cintent) is one of the sour milk products and gets its typical mild, only slightly sour taste from the lactic acid that is produced during the maturing process of cream inoculated with lactic acid bacteria. The lactic acid also causes the milk protein casein to coagulate, giving the previously liquid cream its firm consistency.
The possible applications for sour cream (medium fat content) are similar to those for typically sour cream and crème fraîche: as an ingredient or base for delicatessen sauces, dips, dressings, dips and ready meals. Sour cream is also in vogue as a basic topping for savoury baked goods such as tarte flambée and new pizza variants. The slightly sour note can also perfectly round off the taste of sweet desserts and baked goods.
As a dairy company with a strong focus on fresh mik products as an ingredient for processors in the delicatessen and food industry, we naturally also produce other typical sour milk products such as sour cream, crème fraîche and heavy sour cream.