Bakery fillings
Plant-based bakery fillings with real creaminess.
Oleocreamᵀᵀᴹ gives plant-based fillings the rich, smooth creaminess of dairy cream,
so they hold up in the oven and on the shelf.
The challenge in plant-based bakery fillings
A filling is often the reason someone picks up a pastry, so it has to taste indulgent.
In plant-based bakery, that’s where most recipes fall short. Without dairy cream and butter, formulators usually choose between three options:
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Palm and coconut fats give structure, but bring a waxy mouthfeel,
high saturated fat and growing sustainability scrutiny. -
Starch and hydrocolloid systems hold their shape but lack creaminess
-
Liquid oils taste lighter, but they need a full emulsifier system to stay stable.
Baking makes all of this harder. A filling has to survive mixing, pumping and depositing, then stay in place in the oven without running, splitting or leaking. R&D teams want a plant fat that delivers dairy-like creaminess, stays stable under heat and shear, and keeps the label short.
What Oleocreamᵀᵀᴹ
does for bakery fillings
Oleocreamᵀᵀᴹ is a sunflower-oleosome cream system that replaces or supplements the fat phase in plant-based and hybrid fillings. Oleosomes are the natural oil bodies of the sunflower seed, and they come with their own protective membrane.
That means Oleocream™ is already a stable emulsion before it enters your recipe. It delivers a full, velvety mouthfeel and stays stable under heat, acid and shear. Its unsaturated fat profile lets you move away from palm and coconut. It works especially well in custard-style and pastry-cream fillings, chocolate and hazelnut creams, and fruit-cream combinations.
Rich, indulgent creaminess
Oleocreamᵀᵀᴹ gives fillings a full, velvety mouthfeel that starch-and-water systems can’t match. Cream, custard and chocolate fillings taste rich instead of pasty.
Benefits
for plant-based
bakery filling manufacturers
Stable during baking
The native oleosome is heat, acid and shear stable. Fillings survive mixing, pumping and depositing, then hold their shape in the oven instead of running or leaking out.
Improved nutritional profile
Unsaturated sunflower fat takes the place of saturated palm and coconut fat. That supports a better Nutri-Score while keeping the filling indulgent.
Clean label
Oleocreamᵀᵀᴹ is made from just sunflower seeds and water in a solvent-free process. Because it emulsifies itself, you don’t need E-numbers to keep the filling smooth.
Allergen-free solution
Oleocreamᵀᵀᴹ is free from the major allergens, including dairy, soy, nuts and gluten. That makes it one fat base you can use across your whole filling range, with no extra allergen declarations.
What sets us apart
Native oleosome structure
Sunflower oleosomes keep their natural membrane intact. You get a pre-stabilised oil body rather than a rebuilt emulsion, so creaminess holds steady from mixing to baking.
Sunflower seeds and water, nothing else
Our patented, water-only extraction process uses no solvents and no additives.
Built for bakery processing
Oleocreamᵀᵀᴹ is heat, acid and shear stable and needs no homogenisation. It fits your existing mixing, pumping and depositing lines without major reformulation.
Industrial supply format
EU production with 1,000 MT annual capacity, packed in 250 L and 1,000 L aseptic bag-in-box pallecons.
100% Oleocreamᵀᵀᴹ as the fat phase, for maximum plant-based creaminess from a single ingredient. Best suited for low fat applications up to 4% of fat.
Pure, Blend or Tech
Which one fits your production process?
30–70% Oleocreamᵀᵀᴹ alongside palm or coconut. You keep the structure of your current fat while gaining creaminess, a lower saturated-fat profile and a shorter label. This is the natural starting point for neutral vanilla and custard fillings.
Under 20% Oleocreamᵀᵀᴹ added to your existing fat system. It’s the fastest way to lift the creaminess of a current filling when you can’t rebuild the recipe or supply chain this season.
Oleocreamᵀᵀᴹ vs Palm fat
in plant-based bakery fillings
Palm fat is the default in bakery fillings. It’s affordable and solid at room temperature, and it gives fillings structure. But it brings a waxy mouthfeel and high saturated fat, and it’s under constant sustainability and sourcing scrutiny. Oleocreamᵀᵀᴹ offers a European, unsaturated alternative. In a Blend, palm or another structuring fat keeps the filling firm, while Oleocreamᵀᵀᴹ adds creaminess, lowers saturated fat and moves your sourcing story towards European sunflower.
Building a plant-based or hybrid bakery filling?
Share your filling type, process and bake conditions with us. We’ll recommend a Pure, Blend or Tech starting point, suggest an indicative dosage and send a pilot sample so you can run your own trials.
By filling in the request form you can order a bakery filling application brief, order a sample or get in touch with our R&D team.
FAQ
Oleocream™ is heat, acid and shear stable, so it’s well suited to baked fillings. Bake temperature, time and recipe all affect the result, so we recommend a trial on a representative batch. Our R&D team can support you.
Water-based, creamy fillings are the best fit:
custard and pastry cream, chocolate and hazelnut creams, cream-cheese-style fillings and fruit-cream combinations. Oleocreamᵀᵀᴹ contains water, so it isn’t intended for water-free, fat-based fillings such as sandwich-cookie creams.
In strongly flavoured fillings, often yes, using the Pure format. For neutral fillings, or fillings that need a firm set, a Blend with a structuring fat usually gives the best balance. Final claims depend on your full recipe and market.
