For the confectionery and bakery products

For the confectionery and bakery products

Use our fillers:
buns and puff pastries, croissants and eclairs, tartlet and cheesecakes, cupcakes and muffins, cookies and biscuits open with stuffing, rolls and cakes, pies and cakes, donuts and bagels, marshmallows and candy, confectionery, before and after baking





Jams thermostable

This product is produced by cooking frayed fruit and berries, are composed of specially selected stabilization system that provides resistance to high temperatures of 180 ° C-220 ° C for a duration of 10–20 minutes of baking. Properties: thermal stability of the product allows you to freeze and bake it without damaging the properties. During baking loses luster, it does not boil, can be used for baking the outside and inside baking retains its shape during baking.

Fillers heterogeneous thermostable

Used selective fruits of fruits and berriesaccordingly the ordered size in whole or in powdered form (particle size and% content of fruits on request). It is composed of specially selected stabilization system that provides resistance to high temperatures of 180 ° C-220 ° C with duration of baking 10–20 minutes. Upon machining (stirring, pumping pumps), these fillers do not change their structure, thereby easily can be used on plants with a high degree of mechanization.

Jams traditional

This product is produced by cooking frayed fruit and berries. Includes types of premium and economy classes. Are used for layer cakes, rolls, croissants, donuts, sand and polupesochnih cakes, fillings for confectionery products after baking. Also for the decoration of cakes, pies, cookies and desserts.

Fillers heterogeneous

Used selective fruits of fruits and berries, respectively the ordered size in whole or in powdered form (particle size and% content of fruits on request). Fillers have a glossy, appetizing, attractive surface and bright fruit and berry taste. Color — a uniform that matches the color of berries and fruits, which are made from fillers. Mass portion of fruit is 20–45%. Used for interlayer cakes, rolls, croissants, sand and polupesochnyh cakes, fillings for confectionery products after baking, to decorate cakes, pies, pastries, desserts.

The glaze and watering thermostable

Boiled milk mass with the addition of caramel and molasses paste reproduced with natural flavors. Used for filling rolls, cakes, muffins, cookies, and for finishing and decorating confectionery.

Syrups

Syrups — a high quality product, produced by a combination of glucose and fructose, prepared water and extracts from natural spices and herbal concentrates. Was added to the pastry cream to flavor, color, aroma. Impregnated with syrup pastry cakes, muffins, and other grandmother.

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