On the occasion of the ISM trade fair in Cologne, Barry Callebaut is launching a new range of fillings for confectionery and bakery creations. The new range enables professionals to work with chocolate and fruit fillings with low water activity, the specialist announced.
The fillings can pair with many existing inclusions: because of the low water activity values, microorganisms can’t grow, meaning there is no need for preservatives. Moreover, there is less migration of moisture to dough, resulting in a well-maintained crunchiness for those inclusions where you need it.
Made solely with Swiss chocolate, the chocolate filling has a rich intense chocolate taste and smooth texture. It contains 40% less calories than fat-based fillings. All fillings are made without added vegetable fats or preservatives. The fruit fillings use a fruit puree base and offer a fruity taste and smooth texture.
Also at ISM, la Morella Nuts, part of the Barry Callebaut Group, announces the development of its sustainable nuts program targeting the unique challenges of nut sourcing. The program aims to scale impact with an emphasis on good agricultural and environmental practices, as well as farmer support.
The new range consists of freshly deshelled, organic Mediterranean nuts. The hazelnuts, almonds and pistachios come in a wide range of applications in confectionery industry.