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G-PBB2

Baking chocolate with a slightly higher sweetness. Without additional vanilla to bring out the subtle cocoa flavors.

  • range
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    42.6%
Dark chocolate chunks L
White chocolate chunks L
  • Shape
    Chunks
  • Min. % Dry cocoa solids
    21.6%
  • Min. % Dry milk solids
    20.5%
Painchoc Supreme
  • range
  • Texture
    Soft And Creamy
  • Vegetable fat
    Non-Hydrogenated, Without Palm
Carmelade Redcurrant-Raspberry, Seedless
  • range
  • Texture
    Jam Like
  • Vegetable fat
    Non-Hydrogenated, Without Palm
Bakestable Hazelnut filling 11%

A smooth hazelnut and chocolate bakestable filling, with 11% nut content. Because we start from whole fresh hazelnuts, medium roast them and refine all ingredients together in a continuous process, our mouthfeel is unrivalled. Perfect for bakery/pastry applications. RSPO

La Morella
  • La Morella
  • range
  • Texture
    Soft And Creamy
  • Vegetable fat
    Non-Hydrogenated, Palm-based
Chocolate Filling UTZ
  • range
  • Texture
    Soft And Creamy
  • Vegetable fat
    Non-Hydrogenated, Palm-based
Carmelade Four-Fruit
  • range
  • Texture
    Jam Like
  • Vegetable fat
    Non-Hydrogenated, Without Palm
Sweet Classic White
  • range
  • Texture
    Soft And Creamy
  • Vegetable fat
    Non-Hydrogenated, Without Palm
Carmelade Raspberry Without Seed
  • range
  • Texture
    Jam Like
  • Vegetable fat
    Non-Hydrogenated, Without Palm
FND-Q1434-SPM

Chocolate fine filling for bake stable depositing applications. Contains 12.5% chocolate and is based on non-hydrogenated fats.

  • range
  • Fineness
    1
  • Melting profile
    smooth
  • Texture
    Soft
Intense Dark Nut
  • range
  • Texture
    Soft And Creamy
  • Vegetable fat
    Non-Hydrogenated, Without Palm

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