Bakery fruit fillings
Oven-stable fruit fillings with visible fruit
Baking-grade fruit fillings formulated to hold their shape and texture through the oven — available chopped for machine filling or whole-fruit for premium decoration.
Made for the bake, not just the bowl
Our bakery fruit fillings are built around two problems bakers know well: fillings that boil out of a pastry in the oven, and fillings that separate and go watery once they cool. We control starch selection, fruit preparation and cooking profile so that neither happens.
The range covers red cherry and black cherry in both chopped and whole-fruit form, plus blueberry and strawberry. The blueberry and strawberry fillings have been particularly well received by supermarkets across Southeast Asia.
- Heat-resistant through baking — no boil-out or water separation
- Balanced sweet-sour profile that is not overly cloying
- Blends cleanly with cream, mousse and sponge batters
- Smooth outflow for machine filling with high processing yield
Specifications
Specifications at a glance
- Flavours: strawberry, blueberry, cherry, apricot, yellow peach, apple, mixed fruit — chopped or whole-fruit styles.
- Pulp content: 45–55%, adjustable to your recipe.
- Brix: 30 (customisable).
- Packing: 5 kg pail; retail and industrial formats on request.
- Baking grade, oven-stable: resists water separation and keeps fruit texture intact during baking; suitable for machine filling and large-batch production.
- Ingredients: fruit, sugar, water, starch, citric acid.
Proven in your market: our pie fillings — including our proprietary Gallant Kylin (高贵麟) brand — supply leading bakery chains across China, and in the Philippines our fillings run under OEM partnerships with leading local food brands with nationwide, long-term distribution.
Specifications
Bakery fruit fillings at a glance
| Variant | Fruit form | Pulp content | Brix | Best for |
|---|---|---|---|---|
| Red cherry filling | Chopped | 45–55% | 30 (custom) | Cake layers, bread filling, mousse bases, cookie and pie fillings |
| Red cherry pie filling | Whole fruit | 45–55% | 30 (custom) | Surface decoration for mousse, tarts and cake layers |
| Black cherry filling | Chopped | 45–55% | 30 (custom) | Black Forest cakes, bread fillings, mousse layers, chocolate products |
| Black cherry pie filling | Whole fruit | 45–55% | 30 (custom) | Black Forest cakes, premium dessert decoration, western pastries |
| Blueberry filling | Whole berries | 45–55% | 30 (custom) | Cake layers, mousse desserts, bread filling, baked pies, garnish |
| Strawberry filling | Whole-fruit chunks | 45–55% | 30 (custom) | Cake sandwich layers, mousse, toast fillings, frozen bakery goods |
Applications
How bakers use these fillings
Black Forest cake
Whole black cherry filling is the classic core of a Black Forest gateau.
Bread & toast fillings
Chopped fillings flow evenly through filling machines without tearing the crumb.
Pies & tarts
Oven-stable fillings stay in the shell and keep fruit definition after baking.
Ingredients
Simple, declared ingredients
Fruit, sugar, water, starch and citric acid. Packed as standard in 5 kg pails, with other formats available to order.
| Parameter | Standard |
|---|---|
| Flavours | Strawberry, blueberry, cherry, apricot, yellow peach, apple, mixed fruit |
| Brix | 30 — adjusted to customer requirement |
| Pulp content | 45%–55% |
| Ingredients | Fruit, sugar, water, starch, citric acid |
| Packing | 5 kg / pail — other formats to order |
| Grade | Baking grade, oven-stable |
Spec your next fruit filling with us
Send us your target Brix, fruit content, packing format and volume — we will come back with a sample plan and quotation.