Fruit fillings «SLADICH»

APPLICATION AREA
Recommended for use as a filling for bakery and confectionery products both before and after heat treatment (baking): from butter dough (in pies, open and closed pies, buns), from puff pastry (in puffs, strudel, croissants), from shortcrust pastry (in open and closed cookies, gingerbread with filling, etc.).

PRODUCT PROPERTIES
In the process of heat treatment, it does not melt, does not boil, does not spread, does not dry out, retains its original shape, color, aroma. Has a rich natural fruit and berry flavor and color.

PACKAGING
Drum wound cardboard with a polyethylene liner - 35 kg.

APPEARANCE
Homogeneous boiled fruit mass without seeds, seed nests, seed particles, stalks, unpolished pieces of skin, fiber particles and other coarse particles.

CONSISTENCY
Dense, dense, smearing mass that does not spread over a horizontal surface.

TASTE AND SMELL
Characteristic of the used puree with a flavor corresponding to the name of the filling, without foreign taste and smell.

COLOR
Typical for a specific name of the filling.

PHYSICAL AND CHEMICAL INDICATORS
Mass fraction of soluble solids, brix - 64-66%.
Mass fraction of titratable acids - 0.5-1.5%.
Mass fraction of mineral impurities, no more - 0.05%.
Mass fraction of sorbic acid - 0.05%.
Vegetable impurities - not allowed.
Impurities are not allowed.

Store fillings in dry, clean, well-ventilated rooms with a relative humidity of no more than 75% at a temperature from 0 to + 20 ° C.
Shelf life is 6 months.

Filling Fruit Download