Bakery Fillings

As classic indulgences evolve with new taste flavors and products, the top considerations for bakery jams and fillings formulation remain the same: the right ingredients and correct processing conditions to combat the inevitable challenges of texture, pumpability, heat stability and syneresis control.

The choice of ingredient often depends on the desired bake stability, percent of soluble solids, and processing conditions. We’re more than happy to help! Our experts can help you formulate for both pre-and post-bake products, such as:

  • Jam for doughnuts
  • Layer cake fillings
  • Breakfast bar fillings
  • Cookie fillings
  • Pie fillings
  • Pastry fillings

We believe that innovation is key. We offer vast nature-based and sustainable ingredient options, along with unique, global manufacturing methods and capabilities. We deliver the important building blocks to formulate bakery fillings with the desired functionality, appearance and flavor profiles consumers are looking for at the grocery store.

Our Products

Product Type Function
GENU® Pectin Learn More

Suspension Syneresis Control
Pumpabiltiy Gelling
Spreadability

GENU® Explorer Pectin Learn More

Controls Syneresis
Gelling
Smooth Texture

KELCOGEL® Gellan Gum Learn More

Bake Stability Flavor Release

KELCOGEL® F Gellan Gum Learn More

Gelling
Stabilization
Suspension

KELGUM® Xanthan Gum Learn More

Bake Stability Syneresis Control Texture

KELTROL® Xanthan Gum Learn More

Bake Stability Syneresis Control Texture

NUTRAVA Citrus Fiber Learn More

Suspension
Viscosity & Mouthfeel
Moisture Control
Emulsion Stabilization
Mouthfeel