Generale Biscuit

Jean Luc Rabault

François Belouin

The present invention provides a method for preparing a filled bakery product, the method comprising:

Filling for a bakery or chocolate product

The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36&#xb0; C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33&#xb0; C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4&#xb0; C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20&#xb0; C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20&#xb0; C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.

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Clamart, France

Jean Luc Rabault