FILLINGS FOR BAKERY

FOOD IN GRED IEN TS

 FOOD
INGREDIENTS
Valuable ingredients
for the food industry
JRS Silvateam Ingredients is a fast-growing family of plant-based food ingredients
enthusiasts, reliable partners and problem-solving thinkers, with strong Italian inventiveness,
global reach, passion for sustainability, high-quality standards and customer service.
The company’s mission is to be the service provider of choice by passionately supporting its
clients across the globe, establishing long-term collaborations to embrace their pain points
and share a common journey to devise successful innovations that consumers love.
Born from the joint venture between the Italian group Silvateam and the German group
J. Rettenmaier & Söhne, the company has the experience, technical expertise, facilities
and market-oriented vision to ensure its tailor-made, label friendly, sustainable solutions
deliver to the customers what it takes to make daily challenges easier and future valuable
opportunities possible.
JRS Silvateam Ingredients manufactures an extensive range of products including pectins
(Aglupectin®), tara gum (Aglumix 01®), texturising systems (Aglutex®), citrus fiber
(Aglufiber®) and food grade tannins / tannic acids (Tan’Activ®).
Pectin is produced in a state-of-the-art facility based in Rende (southern Italy). The
offer focuses on high value specialty pectins, such as low methoxyl amidated and
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conventional pectin, high methoxyl pectin for viscosity and for protein protection in
beverages. Thanks to its plant characteristics, JRS Silvateam Ingredients is able to use as raw
materials both fresh and dried citrus peels, as well as to adapt the production to match
specific customer requirements.
Tara gum is produced in a new manufacturing plant based in Chilca (Peru) by Silvateam,
a global leading producer thanks to its proprietary plantations, strong know-how
and sustainable approach. JRS Silvateam Ingredients commercialises globally tara gum in
different grades, such as standard, low viscosity, high viscosity and 100% organic.
JRS Silvateam Ingredients has devised a range of texturising solutions with valuable and
highly adaptable functionalities to meet diverse food legislations, ethnical and dietary
preferences, as well as labelling requirements.
Citrus fiber is a clean label natural ingredient delivering multiple functional and dietary
benefits, obtained from partially depectinised citrus peels, a by-product of the pectin
industry. This E-numbers free solution shows high water binding capacity, and it can
replace conventional stabilisers, emulsifiers and thickening agents to make food and
beverage labels short and clean.
BE VE R AG E S DAIRY PRODUC TS CO NF E C TIO NE RY

› Fruit beverages › Acidified milk products › Fruit and neutral candies

› Still drinks › Neutral dairy desserts › Water jellies

S AUC E S BAKE RY PRODUC TS F RUIT BAS E D P RO D UC TS

› Mayonnaise › Doughs and batters › Jams and Marmalades

› Sauces › Fillings › Fruit preparations
› Dressings › Finishes
› Condiments

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 FILLINGS
FOR BAKERY
Functional ingredients wisely selec ted and combined
to increase bakery products thermo-stability,
value and appeal

Fillings are key ingredients for many delicious bakery products, impacting colour, taste, and Furthermore, the application technology represents another distinguishing characteristic
texture of a variety of mouth-watering desserts such as custard creams, fruit-based fillings, among bakery fillings. In fact, the category includes both instant preparations, realised
vanilla and chocolate-based fillings, and many more. through a cold process, and hot processed fillings.

These versatile products can inspire creative applications, and they are perfect for preparing Usually, all kind of fillings must show a good freeze-thaw stability.
a long list of traditional bakery favourites, like layered cakes, pies, pastries, turnovers, cookies
Within industrial production, bakery preparations are mechanically stressed during the
and crepes.
cooling phase and then loaded into different types of container (e.g. buckets and
Fillings can be distinguished, according to their pH, into neutral and acidic / fruit based containers) at different temperatures.
fillings. Just to list a few examples, the first type of fillings includes chocolate, caramel and
After the filling and storage phase, the preparation is expected to be processed again via
vanilla flavours, while the second one strawberry, raspberry and pineapple flavours.
mechanical stress (e.g. pumping, stirring and dosing), without changing its texture. This
They can be applied in different production phases, before or after baking, depending means the requirement is to have a pseudo-plastic texture, able to regenerate well.
on their thermo-stability. For instance, preparations for bakery can be added into or on top
Additionally, no post-gelation or syneresis may occur during storage. The product stability
of cold cakes after baking (e.g. fillings for doughnuts) or they can be cooked together with
over the entire shelf life is of basic importance.
the cake (e.g. Linzer tarts).

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Cho ose the S olution tha t B etter Fits Your Ne e ds

APPLICATION KEY PARAMETERS PROPERTIES OUR SOLUTION

CREAMY BAKE STABLE FRUIT FILLINGS Fruit: 15 - 30% • Excellent bake stability. Aglutex® FB733
pH: 3.6 - 3.8 • Good creaminess in low fruit content fillings. Dosage: 0.6 - 1.5%
TSS: 65 - 67°Bx • Good flavour release.

HIGH BAKE STABLE FRUIT FILLINGS Fruit: 25 - 30% • Extremely high bake stability. Aglupectin® LC-S18XH
pH: 3.3 - 3.7 • Reduced tendency to syneresis. Dosage: 0.8 - 1.4%
TSS: 65 - 68°Bx • Good flavour release.

BAKE STABLE FRUIT FILLINGS Fruit: 15 - 20% • Especially developed for industrial tarts and tartellettes. Aglupectin® LA-SX5144
pH: 3.4 - 3.6 • Shiny and creamy texture. Dosage: 0.6 - 0.9%
FOR TARTS TSS: 67 - 68°Bx • Suitable for fillings with low fruit content.

NO ADDED SUGAR BAKE STABLE Fruit: 10 - 40% • High bake stability in low solids fillings (20°Bx). Aglutex® J1271M
pH: 3.3 - 3.5 • Pumpable and spreadable structure. Dosage: 0.4 - 0.8%
FRUIT FILLINGS TSS: 6 - 8°Bx • Reduced tendency to syneresis.

BAKE STABLE NEUTRAL FILLINGS Fat: 16 - 19% • Excellent bake stability. Aglutex® FB733
pH: 6.8 - 7.0 • Smooth and fine texture. Dosage: 0.4 - 0.6%
TSS: 70 - 71°Bx • Creamy mouthfeel.

POST OVEN FRUIT FILLINGS Fruit: 15 - 30% • Soft texture with shiny look. Aglupectin® LA-S07
pH: 3.2 - 3.4 • Highly tolerant to mechanical stress. Dosage: 0.6 - 1.2%
TSS: 67 - 69°Bx

POST OVEN NEUTRAL FILLINGS Fat: 16 - 19% • Suitable for post oven neutral fillings and spreadable creams. Aglupectin® LA-SX1672
pH: 6.5 - 6.7 • Soft texture with shiny look. Dosage: 0.3 - 0.6%
TSS: 71 - 73°Bx • Rich taste.

TSS: Total Soluble Solids.

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 BAKE STABLE FILLINGS
Bakery fillings include a large variety of different products. They
range from simple fillings with little bake stability, to high fruit
low solids pie fillings and to high solids cookie fillings that must
endure a severe heating. They must possess a limited or full
bake stability in order to fulfil specific technical requirements.
Being stable, a preparation has to maintain its original shape
during the baking. Therefore, the filling will not boil or melt while
cooking in the oven, without showing syneresis during the shelf
life.
Bake stable fillings can be classified in fruit based preparations
and neutral filling creams.
Bake Stable Fruit Based Fillings
High soluble solids fruit preparations (over 60%) are mainly used
for bakery products with a long shelf life, so the preparation must
keep a steady quality during a long period. In order to prevent
water migration, the water activity of the filling should be as close
as possible to the one of the baked goods.
On the contrary, fruit preparations with a low soluble solids
content, between 30 and 40%, are frequently added in fresh
baked products characterised by a short shelf life.
Due to high free water content within the preparation, the
hydrocolloids used in this application need to show a very
high water binding capacity, a low tendency to syneresis and
an excellent bake stability.
O u r so l u t i o ns:
› AGLUTEX® FB733 IN CREAMY BAKE STABLE FRUIT FILLINGS
› AGLUPECTIN® LC-S18XH IN HIGH BAKE STABLE FRUIT FILLINGS
› AGLUPECTIN® LA-SX5144 IN BAKE STABLE FRUIT FILLINGS FOR TARTS
› AGLUTEX® J1271M IN NO ADDED SUGAR BAKE STABLE FRUIT FILLINGS
› AGLUTEX® FB733 IN BAKE STABLE NEUTRAL FILLINGS
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Therefore, in order to make a high performance bake stable filling
with low solids content, the most common solutions are gellan
gum, pectin and starches.
For specific applications, such as Linzer tarts, the fruit preparation
must have a limited bake stability. This means there is no
requirement in terms of gel firmness but, on the contrary, the
filling has to spread within the tart. The result is a nice glossy
surface, conferring to the cake an attractive and hedonistic aspect.
During the heat treatment, the controlled pre-gelation will trigger
the natural release of small air bubbles out of the product, without
a splattering effect inside the oven.
Bake Stable Neutral Creams
All these fillings include a certain amount of milk in
combination with other ingredients and flavours, such as
cocoa, chocolate, caramel and coconut. This leads to a broad
range of neutral preparations, all of which improve the taste
and confer a creamy and soft texture to the bakery products.
Hydrocolloids play an important role in water based fillings,
replacing anhydrous cream, thus reducing the fat and calories
content.
The ideal pH of these products is generally above 4.5. In this
condition, it is necessary to increase the calcium content in order
to activate the texturiser and, therefore, achieve the desired gel
strength.
AGLUTEX® FB733
IN CREAMY BAKE STABLE FRUIT FILLINGS

FEATURES ADVANTAGES BENEFITS

• Food-grade texturising solution based on low methoxyl • Good cleaning properties and good flavour release, while • The price is more competitive than 100% pectin solution,
conventional pectin (E440i) and sodium alginate (E401), reducing fruit content. keeping a comparable bake stability.
standardised with dextrose.
Recommended dosage: 0.6 - 1.5%. • Easy to pump. • Only one SKU to produce bake stable fillings, both acidic or
neutral.
• The synergistic effect between pectin and alginate, as well as • Starch free recipe.
their reactivity to calcium naturally present in the fruit, allow
for an optimal gelation.

• Excellent bake stability and creamy texture.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Dry mix Aglutex® FB733 and sugar A and disperse in boiling
water under strong stirring until a homogeneous solution is
Aglutex® FB733 1.35 obtained. Keep the solution at 75°C / 167°F.
Sugar A (Sucrose Powder) 1.00
Water (90°C / 194°F) 24.00 2. Heat the glucose syrup, strawberry puree and sugar B up to
90°C / 194°F.
Glucose Syrup (44 D.E., 82°Bx) 18.00
Strawberry Puree (10°Bx) 30.00 3. Evaporate the sugar until the right solids content is obtained,
Sugar B (Sucrose Powder) 44.00 then add the texturising solution.

Tricalcium Citrate (Powder) 0.25 4. Cool down to 85°C / 185°F and add tricalcium citrate.
Citric Acid (50% Sol.) 0.50 Then add citric acid solution.

Flavourings and Colourings Opt. 5. Add flavourings and colourings.

Subtotal 119.10 6. Check the TSS and the pH. If necessary, adjust to desired
values.
Evaporation -19.10
7. Fill into the buckets at 80 - 85°C / 176 - 185°F.
Total 100.00

Characteristics pH: 3.6 - 3.8

TSS: 65 - 67°Bx

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 AGLUPEC TIN® LC-S18XH
IN HIGH BAKE STABLE FRUIT FILLINGS

FEATURES ADVANTAGES BENEFITS

• Low methoxyl conventional pectin (E440i) with medium /
high reactivity to calcium, standardised with dextrose.
Recommended dosage: 0.8 - 1.4%.
• Suitable for organic bakery jams.
• Extremely high bake stability at very critical conditions, • Cost saving recipe by reducing the fruit content.
such as very high temperatures and long cooking times.
• Versatile solution for different bakery fruit fillings.
• High resistance towards mechanical stress during pumping
and injection steps.

• No other hydrocolloids needed to provide bake stability.

• Significant reduction in water syneresis.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Dry mix Aglupectin® LC-S18XH, sugar A and sodium citrate
and disperse in boiling water under strong stirring until a
Aglupectin® LC-S18XH 1.10 homogeneous solution is obtained. Keep the solution at 80°C
Sugar A (Sucrose Powder) 4.50 / 176°F.
Sodium Citrate (Powder) 0.18
Water (90°C / 194°F) 13.00 2. Heat the apple puree and sugar B up to 90°C / 194°F.

Apple Puree (10°Bx) 28.00 3. Evaporate the sugar until the right solids content is obtained,
Sugar B (Sucrose Powder) 53.60 then add the pectin solution.

Tricalcium Citrate (Powder) 0.11 4. Add the tricalcium citrate, flavourings and colourings.
Flavourings and Colourings Opt. 5. Then add the citric acid.
Citric Acid (Powder) 0.45 6. Check the TSS and the pH. If necessary, adjust to desired
Subtotal 100.94 values.

Evaporation -0.94 7. Finally fill into the buckets at 85°C / 185°F.

Total 100.00

Characteristics pH: 3.3 - 3.7

TSS: 65 - 68°Bx

AGLUPECTIN® LC-S12B
This low methoxyl conventional pectin (E440i) is recommended for high bake stable sugar free fruit fillings.

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AGLUPEC TIN® L A-SX5144
IN BAKE STABLE FRUIT FILLINGS FOR TAR TS

FEATURES ADVANTAGES BENEFITS

• Low methoxyl amidated pectin (E440ii) with medium / high • No other hydrocolloids needed to provide bake stability. • Versatile solution for different bakery fruit fillings.
reactivity to calcium, standardised with dextrose.
Recommended dosage: 0.6 - 0.9%. • Possibility to work with a low amount of fruit, either
concentrate or puree.
• Shiny and creamy texture.
• Fruit filling melting within tart borders thanks to a limited
• Easy to pump. baking stability.

• Significant reduction in water syneresis.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Disperse Aglupectin® LA-SX5144 in boiling water under

Aglupectin® LA-SX5144
Water (90°C / 194°F)
Apricot Puree (10°Bx)
Apricot Puree Concentrate (16°Bx)
Sunflower Oil
strong stirring until a homogeneous solution is obtained.
0.62 Keep the solution at 75°C / 167°F.
10.00
2. Heat the apricot purees and sunflower oil up to 50°C / 122°F.
4.80
13.40 3. Add the inverted sugar, lemon juice and citric acid to the fruit
0.40 mass. Heat up again to 50°C / 122°F.

Inverted Sugar (75°Bx) 31.15 4. Add the sugar and heat up to 85°C / 185°F.
Lemon Juice (10°Bx) 0.39 5. Add the pectin solution and heat up again.
Citric Acid (Powder) Opt.
6. Cool down to 70°C / 158°F and add the tricalcium citrate,
Sugar (Sucrose Powder) 41.95 under stirring.
Tricalcium Citrate (Powder) 0.04 7. Cool down to 55°C / 131°F and fill into the tank.
Subtotal 102.75

Evaporation -2.75

Total 100.00

Characteristics pH: 3.4 - 3.6

TSS: 67 - 68°Bx

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 AGLUTEX® J1271M
IN NO ADDED SUGAR BAKE STABLE FRUIT FILLINGS

FEATURES ADVANTAGES BENEFITS

• Food-grade texturising solution based on gellan gum
(E418) and low methoxyl conventional pectin (E440i),
standardised with maltodextrine.
Recommended dosage: 0.4 - 0.8%.
• Freeze-thaw stable.
• Cuttable but creamy texture, easy to handle before baking.
• Bake stability increase in low solids fillings (20°Bx). • Facilitates the product portfolio broadening, entering the
segment of bakery fillings with no added sugar claim, while
• The synergistic effect between the hydrocolloids leads to a strongly reducing the caloric value of the filling.
pumpable structure, avoiding the firm brittle texture typical
of gellan gum.
• Low tendency to syneresis with an excellent flavour release.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Dry mix Aglutex® J1271M and sodium citrate and disperse
in boiling water A under strong stirring for 5 minutes, until a
Aglutex® J1271M 0.60 homogeneous solution is obtained. Keep the solution at 80°C
Sodium Citrate (Powder) 0.10 / 176°F.
Water A (90°C / 194°F) 24.50
2. Heat the starch, water B and puree up to 90°C / 194°F.
Waxy Maize Starch (E1442) 2.00
Water B 32.80 3. Add the texturising solution.
Raspberry Puree (10°Bx) 40.00 4. Heat up again to 90°C / 194°F. Keep the solution at the
Flavourings and Colourings Opt. requested temperature for 3 minutes.

Total 100.00 5. Cool down to 85°C / 185°F and add flavourings and
colourings.
Characteristics pH: 3.3 - 3.5 6. Check the pH and the TSS. If necessary, adjust to desired
TSS: 6 - 8°Bx values.

7. Fill into the buckets at 75 - 80°C / 167 - 176°F.

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AGLUTEX® FB733
IN BAKE STABLE NEUTR AL FILLINGS

FEATURES ADVANTAGES BENEFITS

• Food-grade texturising solution based on low methoxyl
conventional pectin (E440i) and sodium alginate (E401),
standardised with dextrose.
Recommended dosage: 0.4 - 0.6%.
• Plant-based raw materials.
• Smooth and fine texture and a good creamy mouthfeel.
• Creamier and easier to pump compared to using 100%
pectin or alginate solutions.
• Compliant with religious and dietary constraints.
• Improves flavour release by decreasing the starch content
into the formulation.
• Product range broadening, by including both neutral and
acidic fillings.
• Recipe cost in use reduction, compared to using pectin
(1.3 - 1.5%) or starch on their own (6.0 - 7.0%).
• Suitable for industrial and bakery shop productions.

• Very high bake stability during oven treatment.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Dry mix Aglutex® FB733 and sugar A and disperse in boiling
water A under vigorous stirring until a homogeneous solution
Aglutex® FB733 0.40 is obtained. Keep the solution at 80°C / 176°F.
Sugar A (Sucrose Powder) 1.00
Water A (90°C / 194°F) 12.00 2. Dry mix starch and sugar B. Disperse the mix into water B and
melted glucose syrup.
Waxy Maize Modified Starch (E1442) 3.00
Sugar B (Sucrose Powder) 1.00 3. Heat the mixture up to 90°C / 194°F for 3 minutes to activate
Water B 14.45 the starch.
Glucose Syrup (44 D.E., 82°Bx)   1.00 4. Dry mix all the other powders and add into the mixture.
Mono- and Diglycerides of Fatty Acids (E471) 0.15 5. Heat up at 85°C / 185°F.
Skimmed Milk (Powder) 5.00
Cocoa Powder (10 - 12% Fat) 6.00 6. Add the texturising solution and mix for 2 minutes at
Sugar C (Sucrose Powder) 25.00 85°C / 185°F.
Coconut Oil (Refined) 17.00
7. Add the coconut oil under strong stirring.
Total 100.00
8. Check the TSS and the pH. If necessary, adjust to desired
Characteristics     Fat: 16 - 19% values.
pH: 6.8 - 7.0
9. Fill into the buckets at 80 - 85°C / 176 - 185°F.
TSS: 70 - 71%

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 POST OVEN FI LLINGS

Post oven fillings are added to the cakes after the baking process. They are expected to show
excellent flavour release and a shiny, flowing texture. Moreover, they have to present very
good processing properties, like pumping, dosing and injecting.

Industrial fillings have a total soluble solids content of around 72 - 75°Bx. This leads to a
reduction in water activity which positively influences the shelf life of the finished product.

Post oven fillings can be classified in fruit based preparations and neutral filling creams.

Post Oven Fruit Based Preparations

Bakery products combined with a fruit preparation are very popular due to their fresh-fruity
flavouring.

Post oven fruit fillings are traditionally used to fill croissants and other kinds of tart or pie.
Compared to their bake stable version, they present a softer gel structure with flowing
and pumping properties.

Post Oven Neutral Based Cream

Post oven cream fillings are constantly growing in popularity thanks to their ability to replace
fat based fillings, especially palm oil. They confer a silky-smooth texture, a glossy surface and
an excellent flavour release.

Standard industrial equipment used for anhydrous cream fillings is proper to produce water
based fillings too.

O u r so l u t i o ns:

› AGLUPECTIN® LA-S07 IN POST OVEN FRUIT FILLINGS

› AGLUPECTIN® LA-SX1672 IN POST OVEN CREAM FILLINGS

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AGLUPEC TIN® L A-S07
IN POST OVEN FRUIT FILLINGS

FEATURES ADVANTAGES BENEFITS

• Low methoxyl amidated pectin (E440ii) with medium / low
calcium reactivity, standardised with dextrose.
Recommended dosage: 0.6 - 1.2%.
• Soft and shiny texture.
• Highly tolerant to mechanical stress. • Cost saving recipe by reducing the fruit amount.
• Thanks to its reactivity to calcium, pectin provides a constant • Different solutions, only one SKU.
quality in the finished product by simply adapting the dosage
to recipe variations.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Dry mix Aglupectin® LA-S07 and sugar A and disperse in
boiling water under strong stirring, until a homogenous
Aglupectin® LA-S07 1.00 solution is obtained. Keep the solution at 80°C / 176°F.
Sugar A (Sucrose Powder) 2.00
Water (90°C / 194°F) 10.50 2. Heat the sugar B, glucose syrup and apricot puree to 90°C /
194°F.
Sugar B (Sucrose Powder) 31.00
Glucose Syrup (44 D.E., 82°Bx) 40.00 3. Add the pectin solution.
Apricot Puree (12°Bx) 15.00 4. Heat up again to 90°C / 194°F.
Citric Acid (50% Sol.) 0.50 5. Cool down to 85°C / 185°F and add the citric acid solution.
Total 100.00 6. Check the TSS and the pH. If necessary, adjust to desired
values.
Characteristics pH: 3.2 - 3.4
TSS: 67 - 69% 7. Cool down to 55°C / 131°F.

8. Fill into the buckets.

AGLUPECTIN® LA-S0337HD
This low methoxyl amidated pectin (E440ii) is recommended when a higher viscosity during the filling session is required, such as for donut fruit fillings.

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 AGLUPEC TIN® L A-SX1672
IN POST OVEN CREAM FILLINGS

FEATURES ADVANTAGES BENEFITS

• Low methoxyl amidated pectin (E440ii) with high calcium
reactivity, standardised with dextrose.
Recommended dosage: 0.3 - 0.6%.
• Suitable for spreadable creams and neutral post oven
fillings.
• Economical, sustainable and healthier filling than • Cost effective solution for a very high quality product.
anhydrous cream thanks to a 30% water increase and
consequently:
– 50% reduction in fat;
– 20% reduction in sugar content;
– 60% reduction in palm oil content (increased sustainability).

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Disperse Aglupectin® LA-SX1672 in cold water and then
heat to 90°C / 194°F.
Aglupectin® LA-SX1672 0.35
Water 35.00 2. Add mono- and diglycerides of fatty acids, skimmed milk
powder, low fat cocoa powder, sugar and glucose syrup, then
Mono- and Diglycerides of Fatty Acids (E471) 0.15 bring to 85°C / 185°F.
Skimmed Milk (Powder) 5.00
Low Fat Cocoa (Powder) 6.00 3. Add the hazelnut paste and oils, slowly under strong stirring
Sugar (Sucrose Powder) 33.00 and heat again to 85°C / 185°F.
Glucose Syrup (44 D.E., 82°Bx) 15.00 4. Check the TSS and the pH. If necessary, adjust to desired
Hazelnut Paste 4.00 values.
Corn Oil 7.50 5. Then cool down to 50°C / 122°F.
Coconut Oil (Refined) 7.50
6. Finally fill into the buckets.
Subtotal 113.50

Evaporation -13.50

Total 100.00

Characteristics   Fat: 16 - 19%

  pH: 6.5 - 6.7
TSS: 71 - 73°Bx

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N o t e s:

15
 YOUR REQUEST, OUR SOLUTION

O ur passionate appli cation sp ecialits can help your pro duc t development technolo gists to meet their targets
in creating innovative, app ealing and sustainable pro duc ts: our contribution to your market success.

w w w.silvateam.com
JRS Silvateam I ngredients S.r.l.
Via Andrea M oretti, 34 - 24121 B ergamo (BG) I taly
Tel. +39 035 301149 - Email: solutions@silvateam.com

Certain statements may not be applicable in all geographical regions and may vary according to local governmental requirements. The information
presented is exclusively for the food & beverage industry. The claims, data and suggestions contained herein are believed to be reliable, based upon our
knowledge and experience. Manufacturers should evaluate our products to determine the suitability for their specific purposes and the compliance
with all relevant regulations. The liability is not accepted for the infringement of any patents. JRS Silvateam Ingredients S.r.l. ensures the quality of
its products, but it cannot and will not assume any risks or liabilities which may result from the use thereof, since it is beyond the company’s control.

FOOD ING RED IEN TS