Refine by Texture Fluid remove keywords / recipe Submit Reset Applications Bakery & Pastry Baking Biscuits Bottoming Cakes Cones Confectionery Countlines Depositing Dipping Donuts Drizzling Enrobing Extruding Filling Flavoring For molding Glazing Glazing Injecting Interlayer Layering Mixing Moulding Moulding Muffins One Shot Panned/ Coated Nibbles Panning Pencil Pie/ Tart Pints Pralines Sandwiches Snack Bar/ Cereal Bar Spoonable desserts Spoonable yoghurt Sticks Swirl Tablets Texturing Truffles Tubs Viennoiserie Flavor Profile Almond Coffee Dark chocolate Fruits Hazelnut Milk chocolate Neutral Nuts Orange Pistachio Strawberry White chocolate Base Ingredient Fat Based Nut Based Water Based Texture clear Caramel Like Firm Fluid Jam Like Semi-soft Soft Soft And Creamy Vegetable fat Hydrogenated Non hydrogenated Non-Hydrogenated, Palm-based Non-Hydrogenated, Without Palm Certification Cocoa Horizons Program Fairtrade Fairtrade Cocoa Program Halal Kosher Dairy Made with natural vanilla Organic RSPO mass balance RSPO segregated Rainforest Alliance Standard Sustainable Cocoa UTZ Vegan Without lecithin Segments Bakery & Pastry Confectionery Dairy & Drinks Ice Cream & Desserts Brands ASM Barry Callebaut La Morella Nuts 2 products FND-K8NV FND-K8NV Dark bake stable filling with 8% chocolate, low in total fat content which makes it a good filling for bakery applications. Without hydrogenated fats. range Compounds: Fillings Texture fluid Vegetable fat Non-Hydrogenated, Without Palm FNM-T0632 FNM-T0632 Milk filling for pastry and non-baking applications. Without hydrogenated fats. range Compounds: Fillings Texture fluid Vegetable fat Non-Hydrogenated, Without Palm