Cheese fillings are typically used for biscuits, wafers, crackers, sandwich crisps, breads, muffins, pies and croissants. For each category, our Cheese Powders can significantly improve flavour and functionality for the product in its entirety. This applies both for creams that are deposited before baking (bakestable) or injected after baking.
The naturally inherent protein in Cheese Powder can also improve your filling’s emulsifying properties and consistency.
Controlling water activity in fillings is crucial, not only for the shelf life but also to prevent the migration of water from filling to dough, or from dough to filling. With low moisture content after spray drying, Lactosan Cheese Powders are the best possible choice for your cheese filling – without compromising taste or declaration.
Let our experts help you to choose the right Cheese Powder (or even help you to develop the entire cheese filling) for your specific needs and flavour profiles, either as a standalone ingredient or as the perfect way to enhance other flavours, such as herbs, spices, fruits and nuts.
Over the years, Lactosan has helped many businesses to develop exciting new products that stand out. We can also enable you meet requirements in other areas, such as using Cheese Powder solutions to help extend a product’s shelf life or to create a smoother, creamier cheese filling texture.
We’re here to help bring your ideas to life. If you need a better way to create a delicious cheese filling using natural Cheese Powders that meets specific requirements, flavour profiles and labelling needs, just add Lactosan.