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Contact (831) 433-56-62
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For glazed cake cheese

For glazed chese curd

The use of different fillings in the production of glazed curd cheese helps to widen their range considerably. Nowadays we produce more than 30 types of fillings, different physical, chemical and organoleptic qualities help to use then both for adding into the curd mass and as a solid stock (fruit and berry filling category “FP”, confiture category “K” and condensed milk). Each batch is checked, so that all of them should comply with all the requirements.

 

Types of products

Fruit and berry fillings

Fruit and berry fillings (either with pieces of fruits and berries or homogenized) for use in dairy and confectionery industries for the production of yogurts, kefirs, creams, desserts, puddings, soufflé and other dairy products. Also may be used in the production of creams for the decoration of cakes, biscuits, rolls and other confectionery products. The filling spreads on cream easily, making it taste like fruits or berries.

Milk-based toppings are recommended for industrial usage in the confectionery products undergoing thermal treatment (in the toppings of rolls, biscuits, croissants, muffins, donuts, etc.) and to fill different products before baking them.
Confiture-topping

It is recommended for use: in ready-made confectionery products: as layers in cakes, rolls, biscuits, etc.; as a filling in milk products; as a topping for glazed curds.

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