Salted spreadable food cream, as well as semi-finished product and method for preparing thereof

A method for preparing a food cream that is salty and spreadable, the food cream consisting of:

• (A) 20% by weight to 50% by weight of at least one lipid component consisting of at least one solid fat and at least one oil;
• (B) 5% by weight to 50% by weight of at least one dehydrated, dried, and/or freeze-dried flavor component;
• (C) 20% by weight to 55% by weight of at least one filler consisting of powdered milk or its derivatives;
• (D) 0.2% by weight to 3% by weight of at least one emulsifier;
• and
• (E) 0% by weight to 5% by weight of at least one additional supporting ingredient;
• wherein the food cream has a quantity of salt between 1 g and 2.5 g per 100 g of the food cream;
• wherein the food cream has a viscosity as measured in accordance with ISO 2555:2018 between 11,000 cP and 65,000 cP;
• wherein the food cream has a fineness as measured in accordance with ISO 1524:2020 between 10 μm and 100 μm;
• wherein the food cream has a water activity value as measured in accordance with ISO 18787:
• 2017 lower than 0.5;
• wherein the at least one oil is less than or equal to 30% by weight with respect to a total weight of the food cream;
• and
• wherein the food cream is substantially free of cocoa and derivatives thereof and dried fruit;
• the method comprising:
• providing ingredients from (A) to (D) and optionally (E);
• and
• refining the ingredients from (A) to (D) and optionally (E) at a first predetermined working temperature for a first predetermined working time;
• wherein the first predetermined working temperature is in a range from 35° C. to 50° C., the first predetermined working time being between 20 minutes and 140 minutes.