Fruit fillers for bakery products
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THERMOTOLERANT FRUIT FILLERS
are for the products made of puff, puff-yeasty and short pastry. It is expected to be baked within 15-20 minutes at temperature 220-240˚C, in the process of baking the filler does not change its taste, colour, consistence, it does not flow out and dries out.
Fruit content: from 30% till 40%
Thermotolerant fruit fillers for baking
(with fruit pieces and homogeneous without fruit pieces)
| 1 | FF Forest berry |
| 2 | FF Cherry |
| 3 | FF Lemon |
| 4 | FF Apricot |
| 5 | FF Apple strudel |
| 6 | FF Strawberry |
| 7 | FF Apple |
| 8 | FF Raspberry |
| 9 | FF Black current |
| 10 | FF Pine-apple |
| 11 | FF Peach |
NONTHERMOTOLERANT FRUIT FILLERS
are for the products made of puff, puff-yeasty and short pastry. They are added to the products after baking.
Fruit content: from 30% till 40%
Fruit fillers for croissants
(homogeneous, dosage after baking)
| 1 | FF Strawberry |
| 2 | FF Peach |
| 3 | FF Black currant |
| 4 | FF Cherry |
| 5 | FF Orange |
| 6 | FF Raspberry |
| 7 | F Chocolate |
| 8 | F Caramel |
| 9 | F Cacao |
| 10 | F Vanilla |
Package: disposable aseptic bags in the boxes with capacity of 25 kg (Bag in Box)
Delivery terms: DDU or FCA.
Payment: 15 calendar days from the moment of delivery after the conclusion of contract.