Generally speaking, a fruit filling has higher fruit content (50-90%) than fruit jams (ca. 35%), and lower sugar content. And whereas fruit jams (for industrial baking purposes) are smooth, fillings can have wide range of textures, from a creamy puree to fillings with high fruit integrity.
Fruit fillings have a wide range of uses. Zeelandia produces high-integrity fillings, very close to fresh fruit and ideal for decorative toppings. We also offer medium-integrity fillings, which do not contain whole pieces of fruit but still have the structure and juicy texture of fruit: ideal for filling croissants, pies, or puff pastry. And then there are smooth fruit cream fillings, based on fresh fruit puree but with a long shelf life and perfect for mixing with other ingredients.
Fruit jams can be injected into baked products such as doughnuts, Berliners or croissants). But Zeelandia’s bake-stable jams can also be processed ahead of baking, for example as a filling in tarts, cakes, pies or croissants. We have special jams with low water activity, ideal for packaged products which require a long shelf life, such as breakfast bars. And there are thermo-reversible jams, which can easily melt and reset without losing their jam-like consistency and glossy appearance.
