Fat fillings for cakes and cookies

Fat fillings

Creams and fillings substantially

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.