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Bakery Filling Creams

Filling creams are made by mixing crystallized fats with sugar and other solid ingredients. These cream products are used as sandwich cream in many confectionery foods such as biscuits and wafers.

Filling cream_sandwich creamIn conventional confectionery factories continuous processing of bakery filling cream is not applied. E.g. filling cream is traditionally made by adding plasticized fat and solid ingredients to open mixers in which the solid ingredients are blended into the fat. The filling cream fat is subsequently transferred to the filling machines. Filling cream is often sticky and abrasive and exhibits a high viscosity, and consequently the filling process can be a critical point in the whole process when producing biscuits and wafers.


Filling cream_wafer creamThe confectionery factories have expanded and are becoming more focused in terms of product variety. Hereby it is an advantage to produce sugar fat continuously. In addition, the higher demands for food safety and quality can easier be met and controlled as fewer production steps are involved before the finished cream is filled on the biscuit or wafer. In continuous processing the filling cream is continuously delivered to the filling machine after the mixing and crystallisation process in the scraped surface heat exchanger (SSHE) GS Nexus, GS Kombinator or GS Perfector line.


Advantages with continuous processing

The continuous system requires higher investment than conventional processing systems but offers high savings in raw materials and labour as well as better control of process and quality. Other examples of the advantages with continuous processing compared with batch processing are:

  • Reduces processing and product residence time and improves process control resulting in a more homogeneous production.

  • The GS skid mounted unit for continuous processing requires limited space.

  • Mixing operation of solids with fats is facilitated by high temperature.

  • Manual transfer operation of fat and products is eliminated.

  • Reduced storage space for shortening cubes, elimination of the cardboard and lower cost of raw material by substitution of shortening cubes with fat blend.

  • Full and automatic control of filling temperature, uniform batches and stable production.

  • Closed systems have reduced potential for contamination.

  • High production capacity.

  • Improved control of crystallization and related quality properties of the final product, such as plasticity, smooth appearence, adherence of filling cream to the dough surface, oiling-off is eliminated.

  • CIP (cleaning in place).

  • Labour savings.