Incorporating Confectionery Coatings, Fillings, and Inclusions in Baked Goods Adding confectionery coatings, fillings, and inclusions to a baked product can be a key driver in overall consumer preference. In addition to adding a dimension of indulgence and desired sensory characteristics, they can also be used as carriers of added nutrients such as protein and fiber. It is critical to understand the formulation, fat systems, and processing parameters of a baked product to ensure the appropriate confectionery coating, filling, or inclusion is selected and formulated for optimum performance and quality. The versatility of confectionery compounds and the ability to tailor them for specific process conditions make them a great choice for use in baked product applications. |