Rewatch our March webinar
Elevate your next innovation with Coatings & Fillings

Thursday, March 25, 2021 From 4:00 pm to 4:45 pm CET

Rewatch our March webinar
Elevate your next innovation with Coatings & Fillings

Thursday, March 25, 2021 From 4:00 pm to 4:45 pm CET

Event information

Date: Thursday, March 25, 2021 From 4:00 pm to 4:45 pm CET

_{Trends & insights by Innova Market Insights - by Gaynor Selby}

Introducing this webinar, Gaynor Selby, Editor at CNS Media presents some insights from Innova Market Insights on the latest developments in the Confectionery, Bakery & Pastry, Biscuits and Ice cream segments with a focus on products with Coatings & Fillings.

_{Indulgent coated & filled recipes - by Barry Callebaut Chef Joël Perriard}

Joël Perriard, Chef at Barry Callebaut, shares his take on texture and flavor elements that are key to a truly indulgent experience when it comes to tablets, tarts and ice cream sticks.

_{Technical expertise - by Barry Callebaut Expert Xavier Geenens}

Xavier Geenens, R&D Product Expert Manager Compounds and Fillings, brings us in the lab to unveil all the secrets to successfully use coatings & fillings in treats.

_{Coatings & Fillings Portfolio for Confectionery, Bakery & Pastry, Biscuits & Cereals and Ice cream - by Ilaria Chialà, Category Manager Coatings & Fillings}

Finally, Ilaria Chialà explains more about Barry Callebaut’s capabilities when it comes to Coatings & Fillings, the whole portfolio with a focus on flavors and textures.

Rewatch our Coatings and Fillings webinar

Get in touch to learn more about what we offer for your specific application

If you would like our expert to guide you through the range of coatings & fillings that suits your specific application, get in touch and we will come back as soon as possible.

Get in touch

Download your handout

Want to know more? You can download our handouts to get a flavor of what Barry Callebaut can offer you when it comes to coatings & fillings.

Compound Coatings & Fillings

Discover Barry Callebaut’s expertise in compound coatings & fillings for confectionery, bakery and pastry, biscuit, cereal, ice cream and dairy creations.

View more - Compound Coatings & Fillings
Confectionery fillings for pralines, tablets and countlines

Discover Barry Callebaut’s expertise in confectionery fillings: fill your pralines, tablets and countlines with a delicious, mouth-watering heart.

View more - Confectionery fillings for pralines, tablets and countlines
Bakery and pastry fillings for croissants, muffins, donuts and more

Discover Barry Callebaut’s expertise in bakery and pastry fillings: fill all your creations such as muffins, croissants, donuts with a mouth-watering heart

View more - Bakery and pastry fillings for croissants, muffins, donuts and more

Discover our Fillings

FND-K8NV

Dark bake stable filling with 8% chocolate, low in total fat content which makes it a good filling for bakery applications. Without hydrogenated fats.

range
Compounds: Fillings
Texture

Fluid
Vegetable fat

Non-Hydrogenated, Without Palm

N05-OH40

Bakery nut-based filling with a pleasant sweetness and intense vanilla. Without hydrogenated fats.

range
Compounds: Fillings
Texture

Soft And Creamy
Vegetable fat

Non-Hydrogenated, Palm-based

Milky white Filling

Fast melting sweet and milky white filling. Perfect base for a creamy butterfilling.

range
Compounds: Fillings
Fineness

2
Melting profile

smooth
Texture

Semi-soft

Hazelnut Filling 10%

A smooth bold-flavoured hazelnut and chocolate bakestable filling, with 10% nut content. Because we refine all ingredients together in a continuous process, our mouthfeel is unrivalled. Made with RSPO palm oil. Perfect for bakery/pastry applications"