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.

NEWEST INGREDIENT

NUTRAVA® Citrus Fiber

FUNCTIONAL BENEFITS: 
  • Supports dietary fiber intake
  • Provides texture with fruity taste
  • Provides syneresis control
  • Supports bake/heat stability

Our Products

Product Type Function
GENU® Pectin Learn More
  • Suspension
  • Syneresis Control
  • Pumpabiltiy
  • Gelling
  • Spreadability
  • GENU® Explorer Pectin Learn More
  • Syneresis Control
  • 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