Abrégé

A bake-stable filling premix powder, comprising at least one of a premix powder A or a premix powder B. The premix powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier. The premix powder B comprises the following ingredients in parts by weight: 55-65% of whey powder, 33-44% of milk powder, and 1-2% of a preservative. Also disclosed are a filling containing the bake-stable filling premix powder and a manufacturing method of the filling containing the bake-stable filling premix powder. The filling comprises the premix powder A and B, has a fine texture, superior stability, moderate consistency, high-temperature resistance, low moisture content and water activity, and superior performance in shape holding, water retention, and emulsibility, and does not suffer from recrystallization and cracking during storage. The present invention solves the problem of cavities forming when the filling is used as a bread filling, and also addresses the problems of recrystallization, cracking, and an unstable texture state.

Classes IPC  ?

• A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
• A21D 10/00 - Pâtes lisses, pâtes consistantes ou mélanges avant cuisson
• A21D 13/30 - Garnis ou à garnir
• A21D 13/14 - Produits à plusieurs couches obtenus à partir de plusieurs pâtes, p. ex. de composition, de couleurs ou de structures différentes garnis
• A21D 2/26 - Protéines
• A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits
• A21D 2/16 - Esters d'acides gras

Abrégé

A bake-stable premix powder, comprising a powder A and a powder B. The powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier. The powder B comprises the following ingredients in parts by weight: 55-65% of whey powder, 33-44% of milk powder, and 1-2% of a preservative. The bake-stable premix powder improves the texture of a filling to be fine and stable, and have moderate consistency, high-temperature resistance, low moisture content and water activity, and superior performance in shape holding, water retention, and emulsibility. In addition, the present invention does not suffer from recrystallization and cracking during storage.

Classes IPC  ?

• A21D 10/00 - Pâtes lisses, pâtes consistantes ou mélanges avant cuisson
• A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture