Bean Paste Filling
Bean paste filling is a sweetened pulse paste, cooked down with sugar and edible oil to a firm, mouldable consistency, used as the interior of filled bakery and confectionery products across East Asia. Red adzuki is the traditional base, with white kidney bean, mung bean and lotus seed making up the pale grades.
Two structural steps define it. Cooking gelatinises the bean starch and softens the cotyledon so the pulse can be reduced to a paste; frying that paste with sugar then drives off water and lowers the water activity, which is what stops the filling migrating moisture into the surrounding pastry and going soggy or mouldy on the shelf. Oil worked in during the fry coats the starch particles, giving the smooth body and gloss and preventing the filling from drying into a crumbly plug during baking.
The product is a plastic, extrudable paste that portions cleanly at ambient temperature and firms under refrigeration. Colour runs from red-brown through near black for adzuki grades to ivory for white bean and lotus seed, and flavour is sweet with a gently roasted pulse character. It ships in vacuum blocks, buckets and bulk bags, and is formulated to different firmness levels according to whether it will be baked, steamed, or enclosed in an unbaked skin.
We source bulk Bean Paste Filling from top China manufacturers for our partners. The manufacturer is in Shandong. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Bakery ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Homogeneous paste, smooth or textured according to grade |
| Colour | Red-brown to dark brown for adzuki, ivory for white bean and lotus seed |
| Odour and taste | Sweet cooked pulse, free from sour or scorched notes |
| Moisture | 18.0% to 30.0% according to grade |
| Soluble solids | 55 to 72 degrees Brix |
| Water activity | 0.75 to 0.85 |
| Fat | 4.0% to 14.0% according to grade |
| pH | 5.5 to 6.8 |
| Fineness for smooth grade | Passes 60 mesh |
| Lead | 0.2 mg/kg max |
| Total plate count | 1000 cfu/g max |
| Yeast and mould | 50 cfu/g max |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Fillings are classified by how far the hull has been removed. Fine or smooth paste is sieved so that no hull remains, giving the dense, uniform body used in mooncakes and flaky pastries; coarse paste retains hull fragments and whole beans for a textured filling used in buns and rice cakes. The pulse itself is the second variable, with adzuki, white kidney bean, mung bean, lotus seed and black soybean each sold as separate lines, and white kidney bean paste additionally used as a neutral carrier for added flavours such as pandan, matcha, taro and durian.
The third distinction is technical rather than compositional. Bake-stable grades run at lower moisture and higher solids so that the filling does not boil out of a mooncake or crack the crust, steaming grades are softer and moister, snow skin grades are formulated to remain pliable without baking, and freeze-thaw stable grades resist the syneresis that ruins a filling after frozen storage. Reduced sugar versions substitute maltitol or maltose syrup for part of the sucrose, and vegetable oil replaces lard in versions intended for vegetarian or halal markets.
Applications
- Mooncake fillings for both baked and snow skin styles, using the low moisture bake-stable grades
- Steamed buns and filled mantou, portioned and enclosed before proving
- Chinese flaky pastries and wife cakes, where the filling must not break the laminated crust
- Glutinous rice balls, mochi and rice cake fillings
- Swirl breads and filled loaves, extruded onto sheeted dough
- Dorayaki, taiyaki and pancake style filled products
- Biscuit sandwiching and filled wafer bars
- Ice cream and frozen dessert inclusions and ripples
- Sweet soup and dessert bases, thinned with water and sugar at the point of use
China Manufacturers of Bean Paste Filling
Top Bean Paste Filling manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
Bean paste filling is a composite food with no additive number and no standard of identity. In the United States it is manufactured under the general requirements for food facilities with preventive controls and is labelled with a full ingredient statement; preservatives, colours and sweeteners must each be cleared for the intended use, and the presence of lard, dairy fat or egg affects both allergen labelling and market acceptability.
In the European Union the product falls under general food law and the food information regulation. Any additive it contains must be authorised for the relevant food category under Regulation (EC) No 1333/2008 and declared by function together with the name or E number, and sulphites carried over from the pulse processing must be declared above the labelling threshold. Codex has no vertical standard for bean pastes, so buyer and seller agree composition by specification rather than by rule, while general contaminant limits and hygiene requirements apply to the pulse raw material and to the finished paste.
Manufacturing Process
Dried pulses are cleaned over screens, destoners and magnets, washed and soaked to full hydration, then cooked under pressure or boiled until the cotyledon is soft. Smooth grades are pulped and passed through a fine sieve or decanter that carries the starch and protein solids through while retaining the hulls, and the resulting slurry is dewatered on a filter press or in a decanter centrifuge to an unsweetened wet paste. Coarse grades bypass the sieving stage entirely.
The wet paste is then cooked out in a jacketed or scraped surface kettle with sugar, maltose syrup and oil added in stages, which sweetens it and simultaneously evaporates it to the target solids. The endpoint is controlled on moisture and on the point at which the paste releases cleanly from the vessel wall. Flavour, colour and any permitted preservative go in at the end of the cook. The paste is cooled rapidly on a belt or in a scraped surface cooler to prevent further colour development, then extruded or portioned into blocks, metal detected and vacuum packed, with in-pack pasteurisation applied where ambient shelf life is required.
