Confectionery manufacturers are looking for solutions that meet consumer demands for high-quality products. In fruit-based confectionery, it is crucial to balance sugar and acids to obtain a perfect and long-lasting flavor profile.
Fruit, vegetable and spice pastes of different consistency, added to the dough in the kneading phase, before moulding and baking.
Fruit and cream fillings made for different types of fine bakery desserts: biscuit, gingerbread, butter or tea biscuits.
Post bake fillings need a heating tank and are applied to open (type tartlets) or sandwich biscuit after the dough has been baked.
Fruit and cream fillings for chocolates and pralines have a specially developed range of flavours that are well combined with dark, milk or white chocolate, creating a delightful sensation of taste.
Versatile fillings intended for use as a filling in industrial production of soft cakes like muffins, brownies, cupcakes etc.
Fillings with smooth texture without fruit chunks for donuts, cakes, croissants, muffins.
This group of products was developed for the so-called “multicomponent” desserts, when there was a demand for balance between different layers within one product.
