Fillings Presentation

Fillings
for Confectionery,
Bakery and Ice Cream
Feije De Bruycker
Product Manager Compounds & Fillings
FM Western Europe
Confectionery Fillings
Dsir
Tintoretto
Creamy Filling
Crme la Carte
Caramel Filling
ASM Caramel
ASM Coffee-Caramel
Confectionery Fillings Heidi

flavored chocolates:
ORANGE-105
LEMON-105
(Coloured CB based
confectionery)
Tintoretto filling:
FNW-L0040-141 basic white
FNM-L0540-141 basic milk
FSW-L0040MAL-141 without
added sugar
FNF-L0540OR-141 orange
FNF-L0040MO-141 mocca
FNF-L0040CO-141 coconut
FNF-L0040CA-141 caramel
Easyfill:
FMW-N1237-141
Desir:
FMW-M3440NV-141
Creamy fill (non

hydrogenated):
FMW-G0046NHCR-141
Confectionery Fillings
Mostly to be used in combination with:
chocolate shells, bars, pralines
Fat based recipes:
Should be compatible with cocoa butter
Should be not too soft, to avoid migration
Shouldnt have a too high total fat content
Will give a pleasant and smooth melting behaviour
Water based recipes:
Need to be balanced in order to avoid
textural (drying) and microbiological changes
Specialty Fillings Confectionery

Dsir
Tintoretto
Caramel Fillings
Carte
Creamy Filling
Crme la
Rich in
chocolate
Delightful
sensation
Smooth bite
Rich in
chocolate
Delightful
sensation
Smooth bite
Dsir
Intense chocolate filling
Structure (20C) & taste
HARD
SOFT
SHORT
LONG
Contains dark (45%) or white (34%) chocolate

Very intense chocolate taste
Properties
Premium, high quality filling

Highly compatible with chocolate, low risk on fat bloom
Precrystallization required
For personalization fat based flavors can be added
Can be combined with inclusions (protection against humidity)
Application
Easy to use
Ideal for confectionery applications
Dsir
Intense chocolate filling
Fat composition
Mix of lauric and non lauric fats
Non hydro, low in trans fatty acids
Long shelf life (fat bloom/migration)
Utilization
Solid: slightly warm up to 24-26C, easy to use
Liquid:
Just melt , precrystallize (25-26C), and use again!
Dont use at low temperatures (<24C)
Dont apply without precrystallization
Dont mix with water based flavors
SHORT
Shelf life
Storage
LONG
12-20C in a dry, odorless and clean environment
Dsir
The assortment
White Dsir
Dark Dsir
White chocolate taste
Intense dark chocolate taste
FMW-M3440NV
FMD-M4540NV
Solid
Tintoretto
Ready to use fat based filling
HARD
SOFT
SHORT
LONG
Range of different tastes available:

from milky to intense cocoa to orange, coconut, ...
Properties
Clean cut at room temperature
Low risk on fat bloom
Can be aerated to a light, airy texture
Application
Ready to use
Suitable for post baking applications
Tintoretto
Ready to use fat based filling
Fat composition
Non lauric
Long shelf life (fat bloom/migration)
Utilization
Solid: slightly warm up (softening) at room temperature
Liquid:
Heat till 40-45C, precrystallize at 25 - 28C
Dont work with the filling > 28C Instable & coarse
crystallization
Dont mix with water based flavors
Can be aerated till 30%
When aerated, pecrystallize at lower temperatures (25C)
Dont use dark Tintoretto in open applications
SHORT
Shelf life
Storage:
LONG
Tintoretto
The assortment
Tintoretto White
Tintoretto Milk
Tintoretto Dark
White with neutral, milky Brown with mild cocoa flavorDark brown with intense cocoa
flavor
FNM-L0540
flavor
FNW-L0040
FND-L1241
Milk Tinto with
orange flavor
FNF-L0540OR
White Tinto with

caramel flavor
FNF-L0040CA
White Tinto with coconut

flavor
FNF-L0040CO
White Tinto with coffee

flavor
FNF-L0040MO
Tinto with 21% hazelnuts

FNN-T2135LTOP
White Tinto without

added sugar
FSW-L0040MAL
Creamy Filling
Butter cream alternative with longer shelf life
HARD
SOFT
SHORT
LONG
Intense milky flavor

Soft filling with creamy mouthfeel
Properties
Ideal to be aerated to obtain a light texture
Non aerated, shelf life will be reduced
Can be combined with inclusions (protection against
humidity)
Application:
Ready to use
Creamy Filling
Butter cream alternative with longer shelf
life
Fat composition
Mixed lauric non lauric

Hydro and non hydro version available, both low in trans fatty acids
Utilization
Solid: use at room temperature (24-28C)
Liquid: heat up till 40-45C, precrystallize to 25-28C
When aerated: better fatbloom stability, nicer melting, lower calories
per volume
Thick chocolate shell advised, dark chocolates contain preferably butter
oil
Avoid thin chocolate layer, fat bloom risk in products with longer shelf life
The assortment
Creamy Filling: Soft milky filling, FMW-B0050CR
Creamy Filling Non Hydro: Smooth milky filling, FMW-G0046NHCR
SHORT
Shelf life
Storage
LONG
Crme la Carte
Chocolate-based ganache with alcohol
HARD
SOFT
SHORT
LONG
Water based filling with very smooth structure

Neutral and Champagne tasting ganaches available
Properties
Long shelf life ganache due to alcohol
Made out of only noble ingredients: white chocolate, alcoholic cream
For personalization flavors can be added to the neutral filling
Application
Ready to use
Suitable for ice cream applications:
for flavoring, glazing sauce or in ice pralines
Crme la Carte
Chocolate-based ganache with alcohol
Utilization
Slightly warm up (softening) to 22 - 29C
Add flavors (fat or water based) by gentle mixing
Dont aerate: risk on loss of crystal structure
Use in closed applications for long shelf life
Dont heat above 29 - 30C:
color can change (Maillard)
crystal structure can become unstable
Labelling
alcohol in ingredient list
The assortment
Neutral tasting BASE-KREM
Champagne tasting CHAMP-KREM (Marc de Champagne)
SHORT
Shelf life
Storage
LONG
Caramel Filling
Creamy, sweet caramel
HARD
SOFT
SHORT
LONG
Soft, creamy texture

Taste is sweet butter toffee or more roasted caramel
Properties
Water based fillings, made from condensed milk and sugar
Can be mixed with alcohol, glucose, chocolate, cream, . (shelf life!)
Can easily be softened by adding 5 10% water (shelf life!)
Application
Developed for confectionery
Suitable for non bake stable applications or flavoring
In/on ice cream:
When adding 5% of water or milk, soft structure is retained
For dipping, flavoring or glazing sauce
Caramel Filling
Creamy, sweet caramel
Utilization
Heating up for softening
Be extra carefull towards GMP with a water based filling
The assortment
FWF-Z2CARA
FWF-Z5CARA
longer texture
shorter texture, natural flavors, non hydro
Shelf lifeSHORT
LONG
Storage
Waterbased fillings with short texture

Caramel and Coffee-caramel filling from ASM
HARD
SOFT
SHORT
LONG
Soft and short texture

Sweet butter caramel taste or intense coffee-caramel taste
Properties
Short texture: ideal for one-shot
Coffee filling: made with natural flavors
Water based fillings
Application
Developed for confectionery
In/on ice cream:
When adding 5% of water or milk, soft texture is retained
For dipping, flavoring or glazing sauce
Caramel Fillings with short texture

Caramel and Coffee-caramel filling from ASM
Utilization
Working temperature is ideally close to the chocolate temperature
(28 32C)
The assortment
Caramel filling
Buttery toffee taste
514329
Coffee-caramel filling Intense coffee taste, with a hint of
caramel, only with natural flavors
514330
SHORT
Shelf life
Storage
LONG
Ambient transport and cooled storage (8C)
Cocoa Hazelnut Filling

Multi-use ASM filling
HARD
SOFT
SHORT
LONG
Warm cocoa and hazelnut flavor

Smooth mouthfeel
Properties
Made with milled hazelnuts and the finest cocoa powder
Clean cut after application
Application
Multi-use filling:
ice cream, confectionery & bakery (post baking)
Can also be used as a spread
Easy to use
Cocoa Hazelnut Filling

Fat composition
Mixed fats
(Non)Hydro, low in trans fatty acids
Utilization
Heat till 38-42C, apply at 38C
Use at room temperature as a spread
Dont heat above 45C
Product code
514332 ASM product code
Shelf life SHORT

Storage
LONG
Ambient transport and storage
Truffilling
Cool melting with exquisite taste
HARD
SOFT
SHORT
LONG
Cool melting behavior

Steep and short melting profile
Properties
Application
Ideal for confectionery truffles rolled in cocoa powder
Due to soft melting behavior ideal in ice cream applications
Truffilling
Cool melting with exquisite taste
Fat composition
Lauric fats for cool melting behavior

Non hydro versions available, low in trans fatty acids
Utilization
Solid: Softening at room temperature (22-23C) + aerate (if wanted)
Liquid: heat till 40-45C, pre crystallize to 24C
Compatible with cocoa powder
When combined with chocolate: thick layer enrobing BUT shorter shelf
life
(faster migration, shell softening and fat bloom)
Do not combine with moisture, except in ice cream applications
SHORT
Shelf life
Storage
LONG
Truffilling
The assortment
Reference
Description
Hydro / Nonhydro
FLW-P9477
White truffle filling
Non Hydro
FLMF4644NH
Milk truffle filling
Non Hydro
FLDG1444NH
Dark truffle filling, nice cocoa taste
Non Hydro
T11-KH50NV
Dark truffle filling, mild cocoa taste
Hydro
When a non lauric truffle filling is needed: some options to create softer fillings
70% Chocolate + 30% AMF/Butter Oil
Important: needs precrystallization
Easyfill
Budget friendly base filling
HARD
SOFT
SHORT
LONG
White base filling with sweet taste and milky notes

Short textural profile
Properties
Low risk on fatbloom

Clean cut at room temperature
Application
Ready to use
Easyfill
Budget friendly base filling
Fat composition
Mixed fat composition (lauric + non lauric)
Long shelf life (fatbloom/migration)
Utilization
Solid: Slightly warming up (softening) at 25 26C
Liquid: heat till 40-45C, precrystallization at 25- 26C
Product code:
FMW-F090128-05-141
Shelf life
Storage
SHORT
LONG
Bakery Fillings
Tintoretto
Creamy Filling
Crema dellArtigiano
Caramel Filling
Crme la Carte
ASM Blueberry filling
ASM Lemon filling
ASM cocoa hazelnut
filling
Bakery Fillings
Mostly used in biscuits, wafers, cakes, brioche, pastry,
viennoiserie,
Bakery fillings that are used before or after baking, require
different filling properties and processing.
Non bakestable fillings post baking
Application after baking and thus no influence by the
baking process
e.g. filling in biscuits/wafers, filled (pan)cakes, glazing of
pastry,
Used as
Topping = soft coating
Filling in a product
Can be fat based or water based
Bakery Fillings
Bakestable fillings pre baking
Stability during the baking process towards taste, color, texture &
shape
e.g. croissants, filled biscuits/tartelettes (co-extrusion), filled
brioches,.
Highly depending on baking process and product concept
e.g. open/closed product, baking time, temperature, dough
composition,
Can be fat based or water based
Specialty Fillings Bakery

Crema dellArtigiano
Blueberry filling
la Carte
Tintoretto
Lemon filling
Creamy filling
Caramel filling
Cocoa Hazelnut filling Crme
Crema DellArtigiano
Bakery filling for various applications
HARD
SOFT
SHORT
LONG
Smooth and intense tasting fillings

A range of different tastes and colors is available
Soft, spreadable texture
Properties
Direct applicable, without heating
Application
Developed specially for bakery applications
Depending on type bake stable or not
Because of oil content suitable in ice cream applications
Crema DellArtigiano
Bakery filling for various applications
Fat composition
Non lauric
Non hydro filling range, low in trans fatty acids
Utilization
As filling: direct dosing without warming up

As topping: warming up (max. 40C) , and then dosing
White Crema can be used as a coating
Avoid mechanical impact, aeration; otherwise re-precrystallize
(= heat to 70C, then fill off at 35C)
Shelf life
SHORT
Storage
LONG
Crema dellArtigiano
The assortment
Most references are bake stable:
V00-OH35ITWNV
Bianca (milk powder)
V21-OH35
Extra bitter (cocoa)
N16-OH40(NV)
Fondente (cocoa and hazelnut, 5%)
N05-OH40
Nocciola (hazelnut, 12%)
N01-OH40
Mandorla (almond, 15%)
Not bake stable references: when baked

risk of burning , color change
change in texture (grainy)
Blueberry Filling
Perfectly bake stable ASM filling
HARD
SOFT
SHORT
LONG
Soft and short texture

Intense blueberry taste
Water based filling with deep red-brown color
Properties
Made with more then 50% fruits
Perfectly bake stable, even after freezing
Short texture
Application
Ideally used in bakery applications:
post and pre baking
Easy to use
Blueberry Filling
Perfectly bake stable ASM filling
Utilization
Just heat a bit up (maximum 35C) and dose

Dont use on biscuits (high aw value)
Product code
514202
Shelf life
Storage:
SHORT
LONG
Lemon Filling
Fresh tasting ASM filling
HARD
SOFT
SHORT
LONG
Smooth mouthfeel and short texture

Fresh lemon flavor
Properties
Short texture
Natural colors & flavors
Water based filling
Application
Ideal for post baking applications
Also spreadable
Easy to use
Lemon Filling
Fresh tasting ASM filling
Utilization
Just heat a bit up and dose

Working temperature between 8 and 22C
Product code
514333
Shelf life
Storage
SHORT
LONG
Hazelnut Cocoa Filling

HARD
SOFT
SHORT
LONG
Warm cocoa and hazelnut flavor

Smooth mouthfeel
Properties
Made with milled hazelnuts and the finest cocoa powder
Clean cut after application
Application
Multi-use filling:
ice cream, confectionery & bakery (post baking)
Can also be used as a spread
Easy to use
Hazelnut Cocoa Filling

Fat composition
Mixed fats
(Non) Hydro, low in trans fatty acids
Utilization
Heat till 38-42C, apply at 38C
Use at room temperature as a spread
Dont heat above 45C
Product code
514332 ASM product code
Shelf life SHORT

Storage
LONG
Ambient transport and storage
Ice Cream Fillings

Truffilling
Crema dellArtigiano
Caramel Filling
Crme la Carte
ASM Cocoa center filling
ASM Raspberry center filling
ASM Cherry center filling
Ice Cream Fillings

Because of the low application temperatures, the fillings
should remain soft and smooth
should be easy melting
Ice cream fillings can be fat based or water based
Specialty Ice Cream Fillings

Crema dellArtigiano
Caramel filling
Crme la Carte
Raspberry Center filling

Center filling
Cherry filling with chocotinos
Cocoa
Raspberry Center Filling

Pure ASM filling
HARD
SOFT
SHORT
LONG
Fresh raspberry taste with vivid color

Smooth mouthfeel
Properties
Natural flavors
Quite liquid at cold temperatures
Application
Ideally to be used in ice cream applications
as filling in a product
as topping on an ice cream
Easy to use
Raspberry Center Filling

Pure ASM filling
Utilization
Keep the dosing temperature < 20C
Dont aerate
Product code
514331
Shelf life
SHORT
Storage
LONG
Cherry Filling with Chocotinos

ASM filling with inclusions
HARD
SOFT
SHORT
LONG
Intense and natural cherry flavor

10% chocolate inclusions
Smooth mouthfeel
Properties
Natural flavors
Application
Ideally to be in ice cream applications
as filling in a product
as topping on an ice cream
Easy to use
Cherry Filling with Chocotinos

ASM filling with inclusions
Utilization

Dont aerate
Inclusions are free floathing, they dont sink or rise
Product code
514343
Shelf life
SHORT
Storage
LONG
Cocoa Center Filling

ASM filling that brings cocoa into ice cream
HARD
SOFT
SHORT
LONG
Intense cocoa flavor

Smooth mouthfeel
Properties
Made with the finest cocoa powder
Application
Ideally to be in ice cream applications
as filling in the center or to create a straciatella effect
as topping on a product
Easy to use
Cocoa Center Filling

ASM filling that brings cocoa into ice cream
Utilization

Dont aerate
Product code
514171
Shelf life
SHORT
Storage
LONG
Chocolate and Nut

mixtures
Nut pastes
Pralines and nut creams
Gianduja
Ganaches
Nut and chocolate based

products
Pure nut paste
Pralins
Nut cream
Gianduja
X
X
X
Ganache
Nut and chocolate based

products
Pure nut pastes
Giandujas
Remark:
most are not specialties
Nut creams
Pralins
Nut Pastes
Pure nuts, pure delight
HARD
SOFT
Delicately roasted and homogeneously grinded nuts

Intense nutty flavor, different degrees of roasting
Very liquid fine paste
No sugar added
Properties & Applications

Can be mixed with chocolate, fats, cream etc
to make giandujas or nut creams
Creates an intense nut taste in
doughs, bavarois, parfaits,
Suitable for ice cream applications due to the
softness of the nuts
Nut Pastes
Pure nuts, pure delight
Remark
Because the oil is not bound, the product can separate in the
packaging:
mixing before use is needed to render homogeneous
Do not use as such as a filling: nut oil will migrate
Storage
Pralin
Pure nuts, perfectly caramelized
HARD
SOFT
Delicately roasted and homogeneously grinded nuts (min. 50%),

mixed with sugar or caramelised sugar
Intense roasted flavor, with a sweet touch
Applications
Ideal to be used in combination with chocolate
Customise your ice cream toppings and flavor your ice cream
Creates an intense nut taste in doughs, bavarois, parfaits,
Storage
Nut Creams
Pure nuts, with a touch of cocoa
HARD
SOFT
Soft creams made with more then 40% nuts

Smooth texture, intense hazelnut taste
Remark
A higher nut content accelerates the fat migration in the end product
The higher the nut content, the lower the tempering temperature
Applications
Can be used in confectionery applications
with a shorter shelf life
Good use in ice cream or with biscuits
Nut Creams
Pure nuts, with a touch of cocoa
Utilization
Solid: soften during stirring, then ready to use
Liquid: precrystallize to 25C, then fill off
Thick chocolate shell advised, dark chocolates contain preferably butter
oil
Avoid thin chocolate layer, fat bloom risk in products with longer shelflife
When filled off at a too high temperature:
bad crystallization, grainy texture, risk on fat bloom increases
Range
NCB (nut cream pale): hazelnuts, sugar and cocoa butter
NCD (nut cream dark): hazelnuts, sugar, cocoa butter and cocoa liqour
SHORT
LONG
Shelf life
Storage:
Gianduja
Chocolate and nuts combined
HARD
SOFT
Firm paste with an intense chocolate an nut

taste
Noble ingredients: chocolate & finely ground
hazelnuts
Applications
Ready to use, no need to melt and temper

Ideal to extrude
Can be enrobed
Easy to cut
Can be aerated
Good in confectionery and bakery applications
Gianduja
Nut fillings with inclusions for textural effect
Utilization
Solid: soften during stirring, then ready to use
Liquid: precrystallize to 26 - 27C, then fill off
Thick chocolate shell advised, dark chocolates contain
preferably butter oil
Avoid thin chocolate layer, fat bloom risk in products with
longer shelflife
When filled off at a too high temperature:
bad crystallization, grainy texture, risk on fat bloom
increases
Range
Gia: milk chocolate flavor
SHORT intense dark chocolate flavor; LONG
Gia-D2:
slightly firmer texture
Shelf life
Storage
EXCELLENCE BY NATURE
A STORY ABOUT EXPERTISE, PASSION

AND DEDICATION FOR NUTS
COMPANY HISTORY
1986
Founded by Joaquim Barriach in Spain
Located in Falset (300 m) between almonds and hazelnuts fields
The first transformations of nuts were developed
roasting, chopping, grinding and refining
Pure nut products
1991
A new plant in Castellvell del camp was built (2000 m)

New caramelization processes were introduced (sugar introduction)
New lines on chocolate coatings, filling creams , pralines , etc.
Specialization on confectionery started
COMPANY HISTORY
2000
A new plant investment in Reus (8000 m)
Capacity of lines was increased
Improvement of quality requirements and food safety
2005
R&D investments on a highly equipped laboratory and

fundamentel R&D personnel
Newtechnologies have been achieved
2012
Acquisition by Barry Callebaut, a perfect pair for nuts &

chocolate
The Barriach family culture with strong nut expertise
The BARRIACH Family

The believer and founder since 1986
Heritage: Family of hazelnut growers
Passion: Continuation of a family tradition to
do even better
Dedication: Doing things differently together
with the family and the la Morella team
Excellence: Education to uplift the nuts
experience
DOING THINGS DIFFERENTLY

Taste
Light, natural
Detail for fruitiness, sweetness, freshness
Excellence in
1.
2.
3.
4.
Sourcing
Freshness
Roasting
Caramelization
Wide range of nuts

. From hazelnuts to pecan
. From pure pastes to decorations
1. SOURCING THE BEST NUTS

First selection on
Freshness
Taste
Color
Size
Local and worldwide selection

Fine Spanish varieties: Marcona almonds & la Morella hazelnuts
Other regions: Italy, California, Iran,
Audits of nut plantations to check superiority
Types
Hazelnuts, almonds, pistachio, walnut, pecan, pine nut & macadamia
2. ULTIMATE FRESHNESS
Nut farmers bring harvest to collection centers
and nut crackers
Storage for maximum one season in perfect
conditions
No stock at la Morella nuts
At every customer order, nuts are deshelled just before
shipment
Immediately, nuts are processed , packed and sealed
All finalized products leave Reus in 24h
3. THE FINE ART OF ROASTING

Important step for final color and optimal
flavors
The best roasting parameter per nut variety
Temperature and time are well defined
4. SWEET SECRETS of
CARAMELIZATION
A mild sweetness combined with a natural
fruitiness from fresh nuts
Different degrees of caramelization
From light to heavy
WELCOME TO THIS WONDERFUL

WORLD
Different textures for a wide range of applications
1.
2.
3.
4.
5.
6.
7.
Pure chopped nuts

Crocants
Sablages
Nougatine
Pure nut pastes
Pralins
Nut creams
General overview
Application grid
Tastings available on the booth
Exploration box
White Crystal
Name
White
Crystal
Ruby
Jade
Carmelian
Chocolat
Filling
Inclusion
e
GIA &
White chocolate praline with gianduja,
FMWNAN-SUWNV
creamy filling and almond sticks
G0046NHC AL67
R
Description
Ruby
Square white chocolate praline with

nut cream and paillet feuilletine,
decorated with a transfersheet
WNV
Jade
Squarette filled with crme la carte

(champagne), white chocolate and
splitters
Carmelian
Milk praline with caramel filling
DecoShape
ration
-
manon
M-7pail
Transfer
square
sheet
Squarette CHAMP& WNV

KREM
CHDSP-1
squaret
te (cup)
CHMFWFS42TERR
Z5cara
A
square
NCD
Exploration box
Agate
Amber
Onyx
Black Pearl
Inclusion
DecoShape
ration
GIA
CEMCCsquare
minimi
x
Pale milk chocolate praline with a

dark Dsir chocolate filling and
665NVCAM
nougatine inclusions
FMDM4540NV
NAN-NGAL3015
turtle
Onyx
Oval dark chocolate praline with

Tintoretto coconut filling
CHDO67TERRA
FNFL0040CO
oval
Black
Pearl
Dark chocolate praline with white CHDchocolate Dsir filling and nibs
O67TERRA
FMWM3440NV
NIBS-XS
diamon
d
Name
Description
Chocolate
Agate
Pale milk chocolate praline with a

gianduja and tricolore mini
665NVCAM
Crispearls
Amber
Filling
Dsir box
Mystre
Liaison
Amour
Passion
Name
Description
Chocolate
Filling
Inclusion
Decoration
Mystre
Milk chocolate praline with a white

Dsir chocolate filling and nibs
inside, covered by milk blossoms
CHMS42TERRA
FMWM3440NV
NIBS-XS
CHM-BS14079
Liaison
Dark chocolate praline with a mocha

CHDchocolate filling, decorated with
P55TERRA
coffee splitters
FMWM3440NV &
mocha paste
M-7PC
Amour
Milk chocolate praline with a dark

Dsir chocolate filling, covered with
pistachio croquant
CHMS42TERRA
FMDM4540NV
519495
Passion
Dark chocolate praline with a milk

chocolate filling, covered by white
vermicelli
CHDP55TERRA
FMWM3440NV
FMDM4540NV
CHK-W

Fillings Presentation

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Fillings

Confectionery Fillings Heidi

Creamy fill (non

Specialty Fillings Confectionery

Contains dark (45%) or white (34%) chocolate

Premium, high quality filling

12-20C in a dry, odorless and clean environment

White chocolate taste

Intense dark chocolate taste

Range of different tastes available:

12-20C in a dry, odorless and clean environment

White Tinto with

White Tinto with coconut

White Tinto with coffee

Tinto with 21% hazelnuts

White Tinto without

Intense milky flavor

Mixed lauric non lauric

12-20C in a dry, odorless and clean environment

Water based filling with very smooth structure

12-20C in a dry, odorless and clean environment

Soft, creamy texture

Waterbased fillings with short texture

Soft and short texture

Caramel Fillings with short texture

Ambient transport and cooled storage (8C)

Cocoa Hazelnut Filling

Warm cocoa and hazelnut flavor

Cocoa Hazelnut Filling

Shelf life SHORT

Ambient transport and storage

Cool melting behavior

Lauric fats for cool melting behavior

12-20C in a dry, odorless and clean environment

White truffle filling

Milk truffle filling

Dark truffle filling, nice cocoa taste

Dark truffle filling, mild cocoa taste

White base filling with sweet taste and milky notes

Low risk on fatbloom

12-20C in a dry, odorless and clean environment

Specialty Fillings Bakery

Cocoa Hazelnut filling Crme

Smooth and intense tasting fillings

As filling: direct dosing without warming up

12-20C in a dry, odorless and clean environment

Most references are bake stable:

Bianca (milk powder)

Extra bitter (cocoa)

Fondente (cocoa and hazelnut, 5%)

Nocciola (hazelnut, 12%)

Mandorla (almond, 15%)

Not bake stable references: when baked

Soft and short texture

Just heat a bit up (maximum 35C) and dose

Ambient transport and cooled storage (8C)

Smooth mouthfeel and short texture

Just heat a bit up and dose

Ambient transport and cooled storage (8C)

Hazelnut Cocoa Filling

Warm cocoa and hazelnut flavor

Hazelnut Cocoa Filling

Shelf life SHORT