All Solutions
Oven-Stable Bakery Fillings
The Challenge
Fruit fillings boil out, soak into the crumb or collapse during baking — ruining appearance and yield.
Selection Logic
- Calcium-set LM pectin gels are heat-irreversible: once set, the filling keeps its shape in the oven
- Citrus fiber increases water-holding, so the filling stays glossy without soaking the dough
- Bake-stable viscosity prevents boil-out at typical baking temperatures
- Grade choice depends on your fruit content, bake time and depositing method
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