Description
The main quality indicator of fruit additives for confectionery is lack of a sinerezis in these stuffings after mechanical destruction (pumping by pumps, hashing etc.) that allows to use them at those enterprises where process of introduction of stuffings is mechanized. Lack of a sinerezis gives the chance to keep a trade dress of the final product for all period of storage. These stuffings have the soft, well smeared consistence, use of pectins allows to receive stuffings with good organolepticheky properties – aroma, transparency, a consistence. Which fruit fillers fruit puree which impacts them saturated fruit relish is the cornerstone. Are used for registration of ready confectionery. Is ideally suited for filling of croissants, muffins, a layer for or stuffings in cakes, rolls, zephyrs. The main quality indicator of fruit additives for confectionery is lack of a sinerezis in these stuffings after mechanical destruction (pumping by pumps, hashing etc.) that allows to use them at those enterprises where process of introduction of stuffings is mechanized. Lack of a sinerezis gives the chance to keep a trade dress of the final product for all period of storage. These stuffings have the soft, well smeared consistence, use of pectins allows to receive stuffings with good organolepticheky properties – aroma, transparency, a consistence. Which fruit fillers fruit puree which impacts them saturated fruit relish is the cornerstone. Are used for registration of ready confectionery. Is ideally suited for filling of croissants, muffins, a layer for or stuffings in cakes, rolls, zephyrs.
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The filler is fruit peach