Heat-Stable Lemon Cream for Baking - 13 kg Professional Bucket
MIO heat-stable lemon cream is a ready-to-use professional filling that holds its shape in the oven, supplied in a 13 kg bucket for high-volume bakeries and pastry labs. Bright and tangy, it fills tarts, tartlets, croissants, brioche and bigne without running or drying out in baking. A sugar/glucose-based preparation (not a fruit jam), formulated for bake-stable results.
Why Heat-Stable
Unlike a fruit jam, this cream is engineered to stay put at 180-200 C: it does not boil over, weep or caramelise, so fillings stay neat and the lemon flavour stays fresh after baking.
Professional Uses
Fill tarts and tartlets before baking; pipe into croissants, brioche, krapfen and bigne; layer cakes and biscuits; finish baked goods cold; or fold into pastry cream and chantilly to flavour them. Typically 15-25% of the dough or shell weight.
Storage
Keep at room temperature, max 20 C, in a dry place - do NOT refrigerate, as the cold can make the texture grainy or crack it. Reseal well after use.
Yield
A 13 kg bucket fills roughly 500-870 tartlets at 15-25 g each, a high-volume format for busy production.
Distribution and Logistics
LAPA delivers across Switzerland (Zurich, Bern, Basel, Lucerne, Lugano, Geneva and Lausanne) from our Embrach warehouse, with partner carriers La Posta, Planzer, Galliker and Camion Transport. An ambient, long-life product ideal for stock-up orders.
Who It Is For
Bakeries, pastry shops and pastry labs that need a bake-stable lemon filling in a high-yield format.
