On the problem of the bakery-stable fruit filling production

Bakery products with various fruit fillings are very popular due to their fresh-fruity fragrance. Said fruit fillings, which are added to the pastries after the baking process, should have, besides the required sensory properties, also very good physicochemical characteristics regarding processing (dosing, pumping, injecting). Heat stable fruit fillings should only be used for filled pastries because they can endure the heat emerging together with the dough during the baking process without changing their shape and volume. In order to prepare some types of bakery stable fruit fillings with required organoleptic and technological characteristics it’s necessary to use versatile structure stabilizers (with gelling, thickening and water-releasing properties). Owing to the careful stabilizer selection with its correct application, heat-stable fruit fillings with optimal structure characteristics (smoothness and high firmness at the same time, lack of syneresis, big resistance towards mechanical stress, good pump-ability) can be produced meeting all requirements of the bakery industry.