Post bake strawberry filling

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Post bake strawberry filling

Ingredion Ingredients Used: NOVATION Lumina 300-34131A05



Ingredient Amount % as is
Sugar, granulated 45.90
Strawberry, puree 34.00
Glucose syrup 42DE 17.00
NOVATION® LUMINA 300 starch 2.72
Pectin 0.38
50% Citric acid solution qs
Total 100


  1. Weigh dry ingredients (pectin, starch and 1/4 of sugar) and mix them well
  2. Pre-heat strawberry puree to 50°C
  3. Add dry ingredients to strawberry puree and heat to 95°C and hold for 10 minutes
  4. Add the rest of the sugar and glucose syrup to thickened fruit base
  5. Start to boil the filling to target brix (75° Brix)
  6. Adjust pH to 3.5 with citric acid solution
  7. Cool down to filling temperature between 50°C and 60°C and fill.


Sugar, Strawberries, Glucose Syrup, Corn Starch, Gelling Agent: Pectin, Acidity Regulator: Citric Acid

Supplier information

Pectin Classic AB 902 from Herbstreith and Fox

Customers are advised to satisfy themselves regarding the use, labelling and suitability of Ingredion’s products in their final products. In particular, food additives (for example, sweeteners) should be used in accordance with the relevant local Regulations.

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