Fruit fillings are products obtained by cooking fruit purees with the addition of thickeners, food acids, preservatives, colourings and flavourings.
Fillings are to be used cold or hot, the temperature of baking is 200 - 220 degrees C in 15 - 20 minutes, After baking they resemble transparent jellies with colour and taste of fresh fruits. Can be used in stuffers.
Cold - as fruit filling for layer cakes and standard cakes, as an isolation layer under creams and whipped cream, as filling for buns, crescent rolls, doughnuts - after baking, for layering smaller cookies, shortcrust and semi- shortcrust pastries. Hot - for baking shortcrust pastries, yeast bread, puff pastries, both inside and outside, for baking rims, layers, etc.
- Peach-flavoured filling
- Kiwi-flavoured filling
- Raspberry-flavoured filling
- Raspberry&marzipan-flavoured filling
- Apricot-flavoured filling
- Orange-flavoured filling
- Rose-flavoured filling
- Strawberry-flavoured filling
- Sour cherry-flavoured filling
- Black currant-flavoured filling
|Fruit-flavoured fillings mashed:
- black currant
|13 kg||12 / 5 / 60||240 days|