Fillings and toppings

Produce filled snacks with ease

Everybody loves a tasty snack with a pleasing texture. Texture and viscosity is a vitally important aspect of co-extruded snacks, pizza and burger toppings; or filled bread, meat and fish. So it’s just as vital that your production processes are adjustable, ensuring smooth running, trouble-free dosing and form stability.

We tailor our stabiliser systems to your production processes, to optimise their effectiveness and deliver appealing end products, fresh or frozen.

Examples of product concepts

Here is a selection of concepts developed by our Excellence Centres around the world. For more information on any of the concepts, please tick the corresponding boxes and click the submit button.

Fillings

Concept	Description
Co-extruded products	Potato, rice, meat or bread coatings, filled with sauces, vegetables, meat, fruit or cheese Our stabiliser systems* adjust the hot and cold viscosity; they ensure formability, freeze and bake stability without hollow spaces and a homogenous texture and mouthfeel
Fillings for meat	Sliceable sauces, vegetable or herb preparations and other fillings Our stabiliser systems* adjust the viscosity and offer creamy mouthfeel, adhesion to the meat, sliceability, and freeze-thaw and heat stability
Fillings for pasta	Meat, cheese and herb fillings for all types of pasta or lasagne Our stabiliser systems* adjust the viscosity and offer a creamy mouthfeel and freeze-thaw / heat stability
Fillings for bakery products and more	Find out more about fillings and toppings

Toppings

Concept	Description
For meat, burgers, fish and vegetables	Vegetable, potato, sauce and herb toppings for frozen and chilled products Our stabiliser systems* set the viscosity and provide form stability for production and heat stability when warmed up by the consumer; they also ensure good adhesion to the base product
For pizzas, baguettes and other products	Sauce, fish, meat, cheese, cream or herb preparations Our stabiliser systems* ensure viscosity setting, melting characteristics, and form and heat stability; they also offer appealing texture, mouthfeel and adhesion to the base product

* stabiliser systems: Hamulsion®, Frimulsion®, etc.

Potato coating with Mexican meat and vegetable filling

The processing viscosity of the filling is set so that it combines smoothly with the potato coating in co-extrusion equipment. The filling remains stable during the freezing and heating process and does not shrink or
leak from the coating.