Yes, we’re a Spanish company although we do export around the world.

One is in A Coruña and the other in Guadalajara. Both have state-of-the-art technology.

Because our creams have been on the market for over 60 years and we offer a range of around 54 references, including pure creams, blends and recipes that are custom-produced for industrial customers.

Furthermore, thanks to the knowledge we have acquired over the years and from actively listening to our customers, we are able to develop specific products to meet every need.

Ask us where you can purchase our products by sending an e-mail to marketing@ken-foods.com. Don’t forget to indicate your business type and address (postcode).

You can also make an enquiry using our form.

Our products are not available in retail stores or wholesale points of sale, as we want to ensure you have the right product to best meet your needs and receive it with the highest quality.

At Ken-Foods, we are extremely selective with our distributor network to ensure the highest service quality for our customers.

If you want to become a partner and help us reach even more professionals, send us an e-mail to marketing@ken-foods.com and we’ll contact you.

Cream is a dairy product rich in fat that is obtained from milk.

Blends are the “cousins” of creams, although creams are made of animal fat and blends contain some vegetable fat.

We achieve the perfect blend of animal and vegetable fat to offer the best yield, flavour, functionality and price-quality ratio.

To produce Ken creams, we collect milk directly from Galician farmers located no further than 40km from our factory in Curtis (A Coruña).

We centrifuge the milk to obtain the whey on one hand and the fat on the other. More or less whey is removed from the milk to obtain more or less fat, depending on whether it is whipping or cooking cream. It is then given a heat treatment (pasteurised or UHT) and is packed.

All creams can be used for both whipping and cooking, except those containing sugar. However, at Ken-Foods we want to offer a wide variety of products to meet your more specific needs.

Our team is ready to recommend the product you need to obtain the best results in each recipe you follow.

Before packaging the food, a heat process is applied to guarantee consumer safety and extend its shelf life.

In pasteurisation, the liquid is heated to a temperature of around 72ºC for 15 seconds and is then quickly cooled to 4ºC. These products are aimed at more immediate consumption.

With UHT treatment, the liquid is injected with pressurised steam for less than 1 second until it reaches 150ºC. This technique means it can last for longer.

Overrun is the technical term used to refer to the amount of air added when whipping cream.

The less overrun, the less air in the product and, therefore, the greater the dairy flavour. The more overrun, the more air in the product to give a foamy texture that melts in the mouth.

It is important to know which result you want to achieve in order to choose a product that provides less or more overrun to your recipe.

Ken creams and blends contain no added gluten. They can, therefore, be eaten by those with gluten intolerance.

Yes, we have Ken Presto, a fatty preparation based on vegetable-fats, which have been subjected to a UHT process, and have water, vegetable fat, and sugar as their main ingredients. They are suitable for whipping, filling and coating cakes or as a garnish for any dessert.

Ken Trufa is one of our star products, made using a pure chocolate and cream coating. It is available in 2.3 kg. Tetrabrik format, is chocolate coloured, has a liquid texture and can be frozen.

It is an extremely versatile product. You can use it whipped to fill, coat or decorate sponges and cakes, to make truffles or you can even open the packaging, pour the liquid into a glass and serve it with whipped cream on top.

Yes, all Ken creams and blends are Kosher and Halal certified and therefore meet the requirements of both regulations.

Our creams and blends have an expiry date that ranges from 50 to 365 days, depending on the product. Once open, it must be eaten within 3 days.

No.

Yes.

UHT creams and blends can be stored at room temperature below 20ºC. Once open, keep between 0ºC and 5ºC.

Pasteurised products must always be kept refrigerated, at between 0ºC and 5ºC, even before opening.

In terms of sprays, keep them below +20ºC and refrigerate the product at between 0º and +5ºC before use.

Store at below +20ºC. Refrigerate at between 0º and +5ºC before use.

To ensure the nozzle works properly, always store the spray on its side, horizontally.

Store at below +20ºC.

Refrigerate the product before use (at between 0º and +5ºC). Do not freeze.

Shake before use.

Hold the spray upside down and press.

Rinse the nozzle with running hot water.

Here are some reasons why cream might curdle when it is cooked:

• Lack of care when cleaning utensils, with remains of product, fat or dirt.
• Very high heat or extended cooking times for longer than necessary.
• Use of too much oil or other type of fat in the recipe.

Check the following:

• The utensils you’re using (whisk, bowl, etc.) must be clean, with no remains of product, fat or dirt.
• Follow the recommended storage instructions for the product you’re using. If the cream isn’t correctly refrigerated, it might not whip properly.
• Choose a suitable machine. Some food processors do not ensure properly whipped cream.

Cream must not be cooked at over 90 degrees.