Creams and fillings substantially contribute to the eating sensation of filled cakes, cookies and tortes. Character and consistency of a filling depend to a great extend on the fat. In many types of fillings fat is the continuous phase which has to cover all the other recipe constituents completely.

For the selection of a suitable filling fat many factors are decisive:

• The desired constistency of the filling has to fit to the character of the finished product: the crispier the cookie the harder the filling should be.

• The melting behaviour of the fat has to go together with the added flavours: light fresh flavours require a quick and cool melting fat, whereas heavy flavours take effect only with a slow melting fat.

• The technology used during filling production and filling process limits the choice of suitable fats.