Bakery and pastry fillings for croissants, muffins, donuts and more

In over 50 years of developing fillings for our customers, Barry Callebaut’s experts master not only fats, key for fillings, but also nuts, lecithin and starches to achieve the perfect workability and processability of our Bakestable filling range. 

The technical know-how and field experience our experts have developed allowed us to create an application-specific range of both fat-based and water-based products:

• Fat-based and water-based ranges for open applications, such as tarts and tartelettes. Able to sustain the high temperatures and keep their creaminess, these products are also able to maintain their color throughout the baking process.
• Fat-based and water-based ranges for closed applications, such as croissant, muffins, and more. These recipes are developed to sustain both the high temperatures and the high pressure of the leavening and baking process, without flowing out from the dough.

Loads of flavors to choose from

Choosing the flavor that perfectly pairs with your dough is also key to create indulgent products your consumers will crave for. Alongside traditional dark and milk choco fillings, bring extra indulgence by:

• Adding chocolate fillings: containing cocoa butter, they bring alive the chocolate flavor with a melted texture
• Choosing nut fillings: being one of the most indulgent flavor, we can offer a wide variety of nut types and profiles. From hazelnut to almond and pistachio, our Mediterranean nut crafted fillings range available at La Morella Nuts will make you go nuts!
• Going trendy with trendy flavored fillings: at Barry Callebaut, we can count on more than 60 flavors ranging from fruit to caramel and many more
• Customizing our white fillings: add the flavor & the color of your choice to create your personalized melting heart.