We create fruit and berry components with controlled rheology and adapt them to your recipe, equipment, and production process.
Confectionery sector
Stable geometry and zero mass loss during baking.
Fillings don't migrate into the dough, don't stain the crumb around them, and fully retain their shape after baking.
Heat-stable fillings don't boil over, don't burst into bubbles inside the product, and don't create voids.
Non-heat-stable fillings for cold-process bakeries reliably lock in moisture, preventing tartlets and sponge cakes from turning soggy.
The filling flows easily through the narrow nozzles of automatic dosing equipment and instantly regains its original thickness in the finished product.
Dairy sector
Clean label and preservation of the dairy clot's firmness.
Fillings are fully adapted to the delicate acidity of yogurts, kefirs, and curd masses, with no thinning or curdling of the base.
The specific weight of the fruit pieces is calculated to match the density of the dairy medium: berries are evenly distributed in every spoonful and don't settle to the bottom.
Gentle pasteurization in a closed flow eliminates microflora while preserving the berries' natural crunch, extending the shelf life of your finished product.
We develop recipes free of E-numbers, artificial preservatives, and dyes, adapted for baby food.
Ice cream sector
Plastic texture with no moisture crystallization at -18°C.
Special osmotic pressure inside the fruit pieces keeps them from turning into frozen chunks: they stay juicy and soft.
Fillings for jet dosing have a sharp boundary between mediums: the pattern stays vivid and doesn't stain the white ice cream.
The coating for ice cream bars or cups doesn't crack under shock freezing and holds a noble shine.
The filling's rheology adjusts to the speed of your freezer, completely eliminating the risk of line pulsation.
Why us?
Development of a custom sample for your request.
Adapting Brix, pH, viscosity, rheology, and particle size to your production technology.
Free samples to test on your own equipment before launching serial deliveries.
Control of key parameters for predictable dosing and a stable production process.
Cubes, puree, or whole berries, depending on the recipe and application method.
Recipe development to meet current technological requirements without compromising on taste or texture.
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