Fruit Solutions for Bakery
Fruit-filled inspiration for your bakery creation
Fruit adds color, taste and freshness to bakery products. Bringing these qualities into industrial production, however, requires solutions that perform consistently across different applications and processes. Our portfolio of fruit and specialty solutions supports bakery manufacturers in creating products consumers love, whether shelf-stable or frozen, and whether applied before or after baking.
Bakery applications differ widely in moisture levels, processing conditions and storage requirements. Fruit preparations therefore need to maintain taste, texture and structure across a range of product formats. AGRANA products are developed to support these diverse technical and sensory demands.
Find out more about our frozen fruit specialties here: Dirafruitsolutions - Homepage
Properly formulated preparations keep the filling stable inside the pastry layers, preserve fruit texture and flavor, and support efficient large-scale production without leakage or loss of visual appeal.
For ambient and dry products, fruit preparations provide stable inclusions in filled cookies or co-extruded sandwich biscuits. Controlled viscosity and water activity support product stability throughout shelf life.
For frozen bakery products, such as cakes, tortes, or frozen desserts, preparations are designed to maintain texture and flavor through freezing and thawing cycles. This stability supports consistent quality in premium dessert concepts and convenience bakery formats.
For ambient and semi-moist products, fruit preparations are used in sponge cakes, soft cakes, and fine pastries. Here, the balance between fruit content, texture, and bake stability ensures that fillings remain visually appealing and evenly distributed.
Key benefits
Supporting bakery success at every stage
Choosing the right solutions means more than just taste – it adds value to your business:
• Versatility: solutions suitable for a wide range of bakery formats and production processes
• Reliable performance: consistent taste, texture, and stability throughout processing and baking
• Tailored development: solutions adapted to your product concept, process, and market needs
• Consumer appeal: authentic fruit taste, attractive appearance, and enjoyable eating experiences
Raw materials
A world of fruit possibilities
From familiar classics to emerging favorites, our fruit portfolio helps create bakery products that stand out through taste, texture, color, and fruit character.
• Berries for bold color accents and recognizable fruit taste
• Stone and pip fruits such as apple, pear, apricot, or cherry for familiar bakery favorites and traditional flavor combinations
• Citrus fruits for lively flavor highlights and a refreshing fruit profile
• Tropical and exotic fruits such as mango, pineapple, or passion fruit for contemporary bakery concepts and distinctive taste experiences
Formulation insights
Fruit and flavor solutions can be added at different stages of production:
Before baking (thermostable fillings)
• Designed to keep shape, color and flavor even after 20 minutes at 170–200 °C
• Ideal for cakes, muffins, cookies or pies
After baking (non-thermostable fillings)
• With fruit pieces: perfect for layered pastries, roulades or cakes (fruit size from 3 × 3 mm up to whole berries)
• Smooth preparation without pieces: used to fill croissants, sponge rolls or fine pastries
• With inclusions: add extra bite and texture to cakes or filled bakery goods
Packaging options
We offer a broad range of products and packaging solutions globally. Availability may vary by market due to local requirements. Please contact us to learn more about the options available in your region.