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Glazes, fillings and toppings are the artistic finishing touches that elevate bakery products to new levels of taste, texture and visual appeal. These delectable elements can transform a simple baked good into a work of culinary masterpiece. Whether it’s a glossy, sweet glaze drizzled over a warm cinnamon roll, a velvety, indulgent filling nestled within a flaky pastry or a delightful sprinkle of nuts and sugar on a cake, these components are the secret ingredients that turn ordinary baked treats into extraordinary indulgences.
In this exploration, we’ll delve into the world of these bakery components, unlocking the creative possibilities they offer. And when it comes to the science behind crafting these components, our foodies are here to assist formulators in selecting from a wide range of rheology modifiers such as stabilisers and texturisers. With our expertise and guidance, you’ll drive to success in crafting bakery creations that not only tantalize the taste buds and mouthfeel but also captivate the eye, ensuring your bakery products stand out as innovative and high-performance delights.

Bakery fillings

Fillings are key ingredients for many delicious bakery products, impacting colour, taste, and texture of a variety of mouthwatering desserts such as custard creams, fruit-based fillings, vanilla and chocolate based fillings, and many more.

Bake stable fillings include a large variety of different products. They range from simple fillings with little bake stability, to low solids pie fillings and to high solids cookie fillings that must endure a severe heating. They must possess a limited or full bake stability in order to fulfil specific technical requirements. Pectin is a frequently utilised ingredient in fruit-based variations such as jams and jellies, where it serves as a gelling agent, ensuring the desired texture and consistency while enduring the baking process.

Post oven fillings are added to the cakes after the baking process. Modified starches, pectin and alginates are essential for maintaining glossy, shiny and flowing texture and stability in baked goods after baking. Moreover, these ingredients must possess favorable processing properties, enabling easy pumping, dosing, and injection during production


Glaze trends gravitate towards vegan, high shine finishes and plant-based alternatives. There is also a growing interest in functional glazes enriched with vitamins, minerals, or antioxidants, and sugar-reduced versions, all while experimenting with varied textures.

Thermo-reversible glaze is produced by melting a concentrated gel, then diluting it with water and allowing it to set on baked goods. Ingredients like low methoxyl amidated pectins (LMA) and carrageenan are widely used in this application as replacement of gelatine, due to their capacity to confer a reversible gel structure to the product. When glazing, keeping a low gelling temperature ensures an optimal processing adaptability. Once the glaze is poured onto cakes or pastries, it triggers a quick gelation. This prevents the glaze from making the fruit run off or soak into the pastries, therefore avoiding any negative effect on both the appearance and the quality of the finished product.

A cold glaze is characterised by a shear-reversible texture and, thus, it can be applied on cakes or pastries under cold conditions. Cold glazes for bakery products often utilize stabilizers like buffered pectin for gel-like consistency and glossiness, oftentimes in combination with agar-agar to enhance the glaze’s spreadability and shelf-life, while ensuring an attractive finish and protection for the baked goods. The hydrocolloid formulation ensures that the glaze adheres well to the baked product, imparts a glossy appearance and protects the underlying product from moisture and other environmental factors.


Bakery toppings are evolving to emphasize health, with a rise in whole food ingredients like seeds and nuts, and sustainable, ethically sourced choices. Flavours inspired by global cuisines, vegan-friendly options and visually striking are also trending, catering to diverse dietary preferences.

Acidic toppings feature whole fruits or fruit pieces evenly suspended in a non-dripping, glossy fruit gel, allowing manufacturers and consumers to explore limitless creative concepts. They offer a sweet-sour balance or a genuine fruit flavour, complementing any dessert. Low methoxyl pectin (LM) imparts a thixotropic behaviour to the toppings, while improving their mouthfeel. Furthermore, it can be used where a thick pumpable texture is desired. In case of organic topping, it is recommended to use a low methoxyl conventional pectin (LMC).

Neutral toppings are made of selected raw materials, such as butter, burnt sugar, milk, cocoa and other ingredients, imparting a great visual appeal and incredible taste to your desserts. Pectin and agar-agar are natural stabilisers used in cream toppings to enhance texture and stability. Pectin prevents syneresis, while agar-agar provides a firm structure. Both are vegan-friendly and ensure optimal consistency on the baked goods.

Doughs and batters

Doughs and batters are shifting towards gluten free and plantbased options, rediscovering ancient grains and incorporating alternative sweeteners. Furthermore, the increasing use of functional ingredients and vegan egg replacers is becoming prominent in contemporary baking.

Hydrocolloids, such as tara gum, pectin, xanthan gum and guar gum, are increasingly used in doughs and batters to enhance texture, moisture retention, stability and shelf life, particularly in gluten free and specialty baking formulations. They also contribute to reducing fat content while improving freeze-thaw stability.

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