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What are Fillings?
Fillings are key ingredients in many bakery products such as creams, fondants, chocolate, truffles, pralines, caramels and many more. They are incorporated into a variety of pastries and desserts such as donuts, layer cakes, eclairs, pies, turnovers, sandwich-cookies or savory baked goods to impart unique:
Color
Taste
Texture
For the best performance, fillings should be stable during storage, shelf life and baking.
Function
Bakery fillings are used to create a desired texture, sweetness, firmness, adhesion, shelf life, or ease of pumping/injection, among other properties.
Types of Fillings
Types of Fillings
Various types of fillings are used in commercial baking and food production, such as:
Creams
Typically made of superfine sugar, shortening or oil, corn syrup, water, polysorbate 60, salt, flavors, gums and other minor ingredients. Examples of this type are basic creams, custard- and cheese-based creams, or dulce de leche.
Chocolate ganache, fudges and marshmallows
Fruit-based fillings
Fruit-based fillings
As well as adding sweetness, fruit pastes are used for functional and health benefits. For example, plums contain sorbitol, which provides subtle sweetness and can boost the fiber content of cookies. Figs are rich in gallic acid, while dates contain high levels of chlorogenic acid and pyrocatechinic acid. Fruit-based fillings contain gelling agents such as alginates.
Nut and seed-based fillings:
These are often ground to a very fine particle size or made into a spread, such as the popular chocolate hazelnut spread.
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