Bakery fillings

For bakery manufacturers, consistency is key. KMC’s ColdSwell starches enable the production of stable, high-quality fillings that perform across all stages of baking, freezing, and storage. Designed from sustainably sourced potato starch, ColdSwell delivers the dependable viscosity and structure needed for both indulgent and clean-label bakery products. With adaptability for cold and hot processing, it ensures uniform performance regardless of temperature or equipment variations. This reliability supports smooth production flow and minimal waste, helping manufacturers achieve both efficiency and quality. By integrating ColdSwell into your bakery formulations, you can reduce complexity, simplify ingredient handling, and secure predictable results in every batch — all while meeting growing consumer expectations for taste, texture, and sustainability.

Developing fillings that remain stable under diverse process and storage conditions can be difficult. Variations in viscosity, ingredient quality, and baking temperature often lead to separation, leakage, or uneven textures. ColdSwell resolves these issues through controlled hydration and exceptional stability, even in demanding applications. Its precise viscosity control minimises flow-out during baking and maintains texture through freeze–thaw cycles. By improving water retention and reducing starch dosage needs, manufacturers can cut formulation costs while maintaining a premium eating experience. The result is smoother production, less waste, and consistent end-product quality — even when scaling up or optimising recipes for cleaner labels and sustainability goals.