Thermo-resistant fruit filling with 50% fruit. Crushed fruit that goes through filling machines.
Consistency: spreads, quite gelled
Colour: typical for the used fruits
Taste and smell: consistent with the flavor and aroma of the used fruit
Termostability of baking product: termostability at 200 degrees for 15 min.
Ingredients: pumpkin puree 50%, sugar, glucose-fructose syrup, modified corn starch, thickener gellan gum, acidity regulators (citric acid, calcium lactate), preservatives (potassium sorbate, sodium benzoate).
Use: Ready to use apricot ﬁlling, bake, and freeze/thaw stable, for ﬁlling pastry products before or after baking. Used also in confectionary, as it is or in combination with non dairy cream, for ﬁlling and decorating cakes.
Storage: dry and cool places.
For professional use!
Packing: 12kg / bucket