Method for producing high solids filling material

摘要

Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90 DEG F. to 120 DEG F. and a solid fat index from 1% to 6% at 92 DEG F. and at 100 DEG F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.