Cream cheese
»Rahmfrisch portions – ideal for individual use in tray or buffet service.«

Etelser Rahmfrisch portions

All 20 g and 62.5 g portion tubs are sealed with foil.
Packaging 20 g:
48 x 20 g tubs in a box (sales unit), 12 boxes per shipping box (order unit)
Packaging 62.5 g: 18 x 62.5 g tubs in a box (sales unit and order unit), no outer carton
Pallet 20 g: 24 boxes (4 layers x 6 boxes)
Pallet 62.5 g: 168 boxes (21 layers x 8 boxes)
Remaining shelf life 120 days from delivery (20 g) or 70 days (62.5 g)
Store at:  2 - 8°C

Cream cheese

0110 – Rahmfrisch Plain 20% FDM
Cream cheese preparation 20% FDM in milk content, heat-treated
EAN 4047800001307

Cream cheese

0111 – Rahmfrisch with herbs 20% FDM
Cream cheese preparation with herbs
20% FDM in milk content, heat-treated
EAN 4047800001031

Cream cheese

0112 – Rahmfrisch Plain 50% FDM
Cream cheese preparation 50% FDM in milk content, heat-treated
EAN 4047800003295

Cream cheese

0113 – Rahmfrisch with herbs 50% FDM
Cream cheese preparation with herbs
50% FDM in milk content, heat-treated
EAN 4047800003806

Cream cheese

0114 – Rahmfrisch, double cream, plain
Cream cheese, double cream, heat-treated
EAN 4047800001048

Cream cheese

0115 – Rahmfrisch, double cream, with herbs
Cream cheese with herbs
Double cream, heat-treated
EAN 4047800001055

Cream cheese

1366 – Rahmfrisch, double cream, with horseradish
Cream cheese preparation with horseradish, double cream in milk content, heat-treated
EAN 4047800005220

Cream cheese

1367– Rahmfrisch, double cream, Pepper
Cream cheese with pepper
Double cream in milk content, heat-treated
EAN 4047800005213

Cream cheese

1491– Rahmfrisch, double cream, with pineapple
Cream cheese preparation, double cream in milk content with pineapple, heat-treated t
EAN 4047800005541

Cream cheese

2770 – Rahmfrisch heavy cream naural 62.5 g
Fresh heavy cream cheese, heat-treated
EAN 4047800015762

Cream cheese

2769 – Rahmfrisch heavy cream level herbs 62.5 g
Cream cheese heavy cream stage with herbs, heat-treated
EAN 4047800015755

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