Baked goods

Low water activity fillings do not require the use of preservatives and offer the baked goods manufacturer the advantage of extended shelf life for their individually packaged bars. Our product development staff can formulate fillings with a water activity below 0.68, or even lower, to inhibit the growth of yeast and mold, and to control moisture migration within the bar. The optimal water activity of the filling is achieved through the incorporation of certain ingredients and specific cooking procedures. To meet certain market preferences, our food scientists have a number of sweetener and stabilizer choices at their disposal.