Barry Callebaut has launched a range of chocolate and fruit fillings for confectionery and bakery creations.

The Awesome fillings range has been designed to satisfy consumer needs for premium, multisensory experiences, boosting the taste of pralines, tablets and biscuits. Because of the low water activity values, micro organisms cant grow, meaning there is no need for preservatives. Moreover, there is less migration of moisture to dough, resulting in a well maintained crunchiness for those inclusions that need it.

The chocolate filling has an intense chocolate taste and smooth texture and contains 40 per cent less calories than fat based fillings, while the fruit fillings use a fruit purée base.

The confectionery range comes in chocolate, raspberry, apple and apricot versions and has a water activity of <0.6. The bakery range comes in raspberry, apple and apricot and has a water activity of <0.5. Both promise great bake stability.