Rewatch our March webinar
Elevate your next innovation with Coatings & Fillings

Thursday, March 25, 2021 From 4:00 pm to 4:45 pm CET
Compound Coatings and Fillings

Rewatch our March webinar
Elevate your next innovation with Coatings & Fillings

Thursday, March 25, 2021 From 4:00 pm to 4:45 pm CET

Event information

Date
Thursday, March 25, 2021 From 4:00 pm to 4:45 pm CET

Trends & insights by Innova Market Insights - by Gaynor Selby

Introducing this webinar, Gaynor Selby, Editor at CNS Media presents some insights from Innova Market Insights on the latest developments in the Confectionery, Bakery & Pastry, Biscuits and Ice cream segments with a focus on products with Coatings & Fillings.

Indulgent coated & filled recipes - by Barry Callebaut Chef Joël Perriard

Joël Perriard, Chef at Barry Callebaut, shares his take on texture and flavor elements that are key to a truly indulgent experience when it comes to tablets, tarts and ice cream sticks. 

Technical expertise - by Barry Callebaut Expert Xavier Geenens

Xavier Geenens, R&D Product Expert Manager Compounds and Fillings, brings us in the lab to unveil all the secrets to successfully use coatings & fillings in treats.

Coatings & Fillings Portfolio for Confectionery, Bakery & Pastry, Biscuits & Cereals and Ice cream - by Ilaria Chialà, Category Manager Coatings & Fillings

Finally, Ilaria Chialà explains more about Barry Callebaut’s capabilities when it comes to Coatings & Fillings, the whole portfolio with a focus on flavors and textures.

Rewatch our Coatings and Fillings webinar

Coatings and Fillings webinar

Get in touch to learn more about what we offer for your specific application

If you would like our expert to guide you through the range of coatings & fillings that suits your specific application, get in touch and we will come back as soon as possible.

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Download your handout

Want to know more? You can download our handouts to get a flavor of what Barry Callebaut can offer you when it comes to coatings & fillings.

More about Coatings & Fillings

Discover our Fillings

Pistachio praliné 70%

Pistachio praliné 70%

Freshly-cracked, medium-roasted pistachios and caramelized sugar have been finely ground into this praliné. Its high nut content calls for an intense nut flavor, balanced with a touch of sweetness.

Pecan praliné 50/50

Pecan praliné 50/50

Premium pecan praliné with a sweet and intense nut flavor. Freshly-cracked Texas pecan nuts are ground with caramelized sugar to guarantee a praliné with superior taste and rich brown color.

La Morella
Organic pistachio praliné

Organic pistachio praliné

Freshly cracked and medium roasted organic pistachios and organic caramelized sugar have been finely ground into this praliné. Its high nut content calls for an intense nut flavour, balanced with a touch of sweetness.

La Morella
Almond/Hazelnut praliné

Almond/Hazelnut praliné

Delicious almond and hazelnut praliné with an intense nut flavor. A velvety combination of the freshest almonds and hazelnuts, this medium roasted, 50% praline is tinted vibrant gold. With a balanced, depth of flavor, and a smooth finish.

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Discover our Coatings

Mellow White Compound

Mellow White Compound

Full-fledged flavour profile infused with sweetness for a delectable milky and creamy intensities that melts readily into a silken decadence.

Sweet Milk Compound

Sweet Milk Compound

Mellow milky- creamy intensity with a playful hint of caramel that compliments a sweet medium-bodied cocoa profile.

Sweet Milk Compound

Sweet Milk Compound

Enticing cocoa notes linger over a soothing milky and creamy body to unveil soft dulcet notes for an understated indulgence on the palate.

Sweet Classic Dark

Sweet Classic Dark

A sweet dark compound coating perfect for spraying and crunchy multilayer in your ice cream cones. Based on non-hydrogenated fats, RSPO segregated. Suitable for vegan.

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