WATER BASED CREAMS Fit for filling intermediate moisture cakes such as croissant, panettone, cakes, muffin, plum-cakes, etc. These fillings' common properties are: - shelf-life of at least 8 months, stocked at room temperature (max 25 °C) - Solid content of at least 64% - Immediately ready for use - Possibility of customizing the taste - Possibility of filling before of after bake - Stable consistency - High quality raw materials FAT BASED CREAMS Fit for filling or spreading various confectionery products, deep frozen included. These fillings' common properties are: - Shel-life of at least 12 months, stocked at room temperature (max 25 °C) - Immediately ready for use - Smooth structure and texture - Possibility of customizing the taste - Good resistance to defrost stress - High quality raw materials.