Bakery Fillings

Danish, croissant, pies, cakes, doughnuts and frozen bakery.

What has to hold true

In the pastry. Not on the tray.

Bake-stable fillings that do not boil out or brown, and stay bright after freezing and thawing.

Formats: 20 kg aseptic bag-in-box; 5 kg foodservice tub for artisan bakeries.

How we set it up

Bake stability

Fillings that hold their shape through the oven without boiling out, browning or burning.

Freeze-thaw

Suitable for frozen bakery: no weeping after thaw, no soggy pastry.

Deposit & pump

Viscosity set for your depositor, from open-top danish to injected fillings.

Water activity

Controlled so the filling does not migrate into the dough over shelf life.

Pieces

Visible fruit pieces for danish and pies, smooth for injected and glazed products.

Fruits that usually lead

Before the first trial

Four answers turn a fruit name into a recipe proposal with a specification behind it.

ProductWhich product, which base, target fruit content and sweetness

ProcessDosing, cooking, freezing or baking step and temperatures

Shelf lifeChilled, frozen or ambient, and for how long

VolumeAnnual quantity, pack preference and destination

Can it be baked at high temperature?

Yes, bake-stable fillings are tested through standard oven programmes and stay in place.

Do you make glazes?

Apricot glaze and fruit glazes are available on request.