Fruit filling / decoration

Bake stability of the fruit filling is an important prerequisite when bakery wares are baked at high temperatures. When you need fillings that are easy to pump and dose, it is necessary to either compromise on recipe or to mechanically destroy the gel structure in a controlled way. Inevitably, a formulation with addition of selected hydrocolloids improves the overall product characteristics. Acatris offers several Pectacon products for fruit fillings such as:

for firm structure; it is thermo-irreversible with medium °B solution

Pectacon M-4847

Is an alternative for Pectacon M-368 with a softer texture and thus providing you with improved spreadability. This product is bake stable in medium brix solutions.

for spreadable structure; it is thermo-irreversible with high °B solution

If heat stability is not required - because of post-bake fillings - fillings that are easily pumped and dosed can be formulated with other Pectacon products such as:

for soft spreadable structure; it is thermo reversible