Ready-to-use cream filling in paste / semi-solid form. Delivers balanced sweetness, creamy body, and moist bite while withstanding bake/fill processes—ideal for injected, layered, or sandwiched bakery and confectionery items.
Ready-to-use cream filling in paste / semi-solid form. Delivers balanced sweetness, creamy body, and moist bite while withstanding bake/fill processes—ideal for injected, layered, or sandwiched bakery and confectionery items.
Sweetener
Texture improver
Moisture retention
Creamfill is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Consistent fill viscosity and easy machining.
Clean sweetness with creamy, non-sticky bite.
Base prep: Sugar phase, fats, and permitted emulsifiers blended for target solids and sweetness.
Primary production: Controlled emulsification and hydration of stabilizers to develop a smooth, stable paste.
De-aeration & polish: Vacuum/fining for uniform texture and reduced air pockets.
Filling & packing: Hot- or cold-filled into pails/drums under hygienic controls.
Standardization/QA: Viscosity, water activity, particle size, and microbiology verified; COA issued.
General: Use q.s. as filling; trial recommended.
By application
Donut/cake/pastry injection: 15–35% of finished weight
Layered bars/sandwich cookies: 20–45% of finished weight
Post-bake fill (shear-sensitive): Adjust with line temperature/mesh
Right water activity keeps fillings soft yet shelf-stable.
Shear-thinning profile makes it easy to pipe, then it sets cleanly.
Shear-thinning profile makes it easy to pipe, then it sets cleanly.
Right water activity keeps fillings soft yet shelf-stable.
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