Fat-Based Fillings: A Platform Created for Texture Control, Stability and Sensory Impact

As pastry and bakery applications evolve, manufacturers and artisans seek fillings that deliver consistent texture, structural stability and reliable performance across a wide range of processes and conditions.  

Fat-based fillings (also known as anhydrous fillings) respond to these needs by offering water-free formulations designed to maintain integrity, flavor and visual appeal throughout baking, freezing and shelf life. 

By combining functional fats with ingredients such as chocolate, pralines, nut pastes, fruit preparations and inclusions, fat-based fillings allow for controlled texture contrast and precise layering without syneresis or loss of consistency. 

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Fillings That Adapt to Your Creations

CSM Ingredients has developed a comprehensive platform of fat-based fillings ranging from smooth and creamy textures to crunchy and structured solutions. 

The range includes:  

Smooth Fillings

Create homogeneous layers, coatings and inserts with controlled viscosity and excellent spreadability, ensuring precision and uniformity in application.    

 

IDEAL FOR: filling and decoration, with bake-stable as well as post-bake applications. 

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Fillings with Inclusions

By combining creaminess with added sensory complexity, they enhance mouthfeel and visual appeal while maintaining structural integrity.  

 

IDEAL FOR: filling and decoration, freeze-stable options also available. 

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Croquants

Deliver long-lasting crispness and a well-defined bite, even when used in contact with moist components or within complex layered structures. 

 

IDEAL FOR: Post-bake fillings and decorations for contemporary patisserie creations. 

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Developed to meet the technical and sensory requirements of modern pastry making

  • They ensure high stability during baking, freezing and storage, preserving structure and texture over time. Their water-free formulation prevents migration and syneresis, allowing clean layering and precise assembly.
  • They contribute to strong visual and aromatic impact, with well-defined layers, glossy finishes and stable inclusions that retain their identity throughout the product’s life cycle. 
  • They deliver specific textures, from smooth creaminess to pronounced crunchiness, enhancing mouthfeel and elevating the overall sensory experience. 
  • Their versatility supports both classic recipes and innovative formats, enabling professionals to work efficiently while maintaining creative freedom. 
  • Their balanced composition supports even spreading, easy handling and consistent application. 

 

Supported by CSM Ingredients’ application expertise, fat-based fillings can be adapted to specific production needs, equipment configurations and market expectations, ensuring repeatable results from artisanal workshops to industrial-scale lines. 

Applications

Fat-based / anhydrous fillings are suitable for a wide range of applications, including:  

Single portions (1)

Inserts and layers in entremets and single portions 

Intermidiate layers in cakes

Crunchy bases and intermediate layers in cakes and pastries  

Thin coatings and glazes

Thin coatings and glazes in cakes and pastries 

Plated dessert

Components for bars, plated desserts and premium snacks 

Single portions (1)

Inserts and layers in entremets and single portions 

Intermidiate layers in cakes

Crunchy bases and intermediate layers in cakes and pastries  

Thin coatings and glazes

Thin coatings and glazes in cakes and pastries 

Plated dessert

Components for bars, plated desserts and premium snacks 

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