FILLINGS - JAMS
JELLIES - DANISH
All fillings are packed in 4-gallon reusable plastic containers, unless otherwise specified. Most products are also available 2-gallon pails. Many fillings are available in 2-lb Bear Pac plastic squeeze packs, packed 12 per case. All fillings are oven proof. Our products are freeze-thaw stable.
We also do custom blending, Jam, Jelly and Filling manufacturing in batch
quantities. We also do private labeling. We are also under 
Kosher supervision and the CRC (Chicago Rabbinical Council).
Our fillings are of the highest quality made with more fruit.
All pie fillings are oven proof.
| • | Apple Pie, 38# | • | Blueberry Pie, 40# |
| • | Cherry Pie, 40# | • | Key Lime, 40# |
| • | Lemon Pie, 40# | • | Mincemeat, 40# |
| • | Peach Pie, 38# | • | New Lemon Pie, 38# |
| • | Pineapple Pie, 40# | • | Strawberry Pie, 40# |
| • | Vanilla Bavarian, 40# | • | Vanilla Pastry, 38# |
GOURMET FILLINGS
Top of the line with more fruit.
| • | Apple, 38# | • | Blueberry, 40# |
| • | Cherry, 40# | • | Strawberry, 40# |
DANISH FILLINGS
These are made from the highest quality ingredients and contain a high fruit content. These fillings are fully stabilized and will not run in the oven.
| • | No Run Apricot, 40# | • | No Run Raspberry, 40# |
| • | No Run Date, 45# | • | No Run Prune, 40# |
| • | Apple Toppin, 38# | • | Apricot Toppin, 40# |
| • | Fine Apricot Toppin, 40# | • | Guava Toppin, 40# |
| • | Blueberry Toppin, 40# | • | Cherry Toppin, 40# |
| • | Cinnamon Raisin, 40# | • | Pineapple Toppin, 40# |
| • | Raspberry Toppin. 40# | • | Strawberry Toppin, 40# |
| • | Apple Turnover, 38# | • | Davis Chunk Apricot, 40# |
| • | Cheese Filling, 20#-40# | • | K K Cherry, 40# |
| • | K K Blueberry, 40# | • | K K Strawberry, 40# |
| • | K K Pineapple, 40# |
ICINGS
These icings are all ready to use. Great taste and convenience from the same pail.
| • | Use As Is Chocolate, 45# | • | Instant Set Chocolate, 35# |
| • | Use As Is White, 40# | • | Instant Set White, 35# |
| • | Use As Is Butterscotch, 45# | • | Deluxe use As Is Chocolate, 40# |
NEW FONDANT BASED
READY TO USE ICINGS
White and Chocolate Dip-N-Spread and Fantastic Fudge(easy
spreading) These icings are made with 100% Fondant with stabilizers added
for excellent drying. 20# pail.
Our delicious and oven proof fillings are also available in 2# Squeeze Pacs. We have in cases of 12 x 2#.
| • | Bear Pac Apple | • | Bear Pac Apricot |
| • | Bear Pac Blueberry | • | Bear Pac Cherry |
| • | Bear Pac Date | • | Bear Pac Lemon |
| • | Bear Pac Pineapple | • | Bear Pac Prune |
| • | Bear Pac Raspberry | • | Bear Pac Strawberry |
| • | Bear Pac Cheese | • | Bear Pac Vanilla Bavarian |
FLAVORS
| • | Almond Flavor | • | Butter Culture |
| • | Butter Emulsion SB | • | Coffee Cake Flavor |
| • | Covanol | • | Fruit Cake Emulsion |
| • | Jamaica Rum Flavor | • | Lemon Flavor |
| • | Maple Flavor | • | Orange Flavor |
| • | Rum Flavor SB | • | Vanilla Extract |
| • | Vanillex Vanilla | • | Vanilla Van White |
| • | Rope & Mold Inhibitor |
PECTIN JELLIES
Delicious fruit jellies. Mist jellies have the set broken down to yield a creamier, easier to use jelly.
| • | Black Raspberry Mist K, 4# | • | Rasbo Jel, Mist 40# |
| • | Red Raz Jel. 45# | • | Special Red Raspberry, Mist 40# or Regular 45# |
| • | Tasty Jel. Mist 40#. Reg. 45# |
PECTIN JAMS
These are the top of the line, excellent taste and they will not run in the oven.
| • | Pure Raspberry Preserves, 45# | • | Pure Strawberry Preserves, 45# |
FOF JAMS
FOF stands for Full of Fruit, and it is. This product is comparable to pure jams with added stabilizers.
| • | Ent. Deluxe Raspberry. 40# | • | FOF Apricot, 40# |
| • | FOF Pineapple, Reg. 45# | • | FOF Prune Reg. 40# |
| • | FOF Raspberry, Reg. 45# or Mist, 40# |
• | FOF Seedless Raspberry. 45# |
| • | FOF Strawberry, 45# | • | Pure Apricot Jam, 45# |
| • | Pure Raspberry Preserves, 45# | • | Mist, 40# |
STARCH TYPE DONUT AND
CREAM FILLINGS
Perfect filling for donuts and pastry. Velvet Jels have delicious fruit flavors and won't be absorbed by the pastry. Cream fillings have a great rich taste. (No milk or eggs).
| • | Blueberry Velvet Jel, 40# | • | Cherry Velvet Jel, 40# |
| • | Raspberry Velvet Jel, 40# | • | Strawberry Velvet Jel, 40# |
| • | Vanilla Bavarian Creme, 40# |
DONUT MIXES
| • | Buttermilk Donut, 50# | • | Chocolate Cake, 50# |
| • | French Donut, 50# | • | Our Own Cake, 50# |
| • | Premeer Cake, 50# | • | Sour Cream Old Fashioned, 50# |
| • | Yeast Raised, 50# |
FUDGE BASES
Use these to make delicious icing.
Koko Likor is the first product of its kind.
| • | Butterscotch Fudge Base, 40# | • | Chocolate Fudge Base. 35# |
| • | Koko Likor, 35# | • | White Fudge Base, 40# |
REDUCED CALORIE FILLINGS
The same qualities as our pie fillings but with less calories. A great addition to any bakers line.
| • | Apple, 38# | • | Apricot, 40# p1. or 20# p1. |
| • | Blueberry, 40# p1. or 20# p1 | • | Cherry, 40# p1. or 20# p1 |
| • | Pineapple, 40# p1. or 20# p1 | • | Raspberry, 40# p1. or 20# p1 |
REDUCED CALORIE POUND CAKE MIX
Can be used as a Pound Cake Mix or a Cookie Mix. A wonderful
addition to any bakery. 50#
An inexpensive product, rich with fruit This will not bleed into your pastries Ideal for donuts.
| • | Apple Toppin-Donut Type, 38# | • | Apple Turnover, 38# |
| • | Apricot Toppin, 40# | • | Cream Cheese Danish Filling, 20# |
| • | Guava Toppin, 40# | • | No Run Apple-Small Diced, 38# |
| • | Raspberry Toppin, 40# | • | Special Apple Turnover, 38# (Heavy Spice) |
CAKE AND DANISH MIXES AND BASES
| • | Angel Food Cake, 25# | • | Brownie Mix, 35# |
| • | Carrot Cake, 50# | • | Chocolate Creme Cake Base, 50# |
| • | Creme Cake Base, 50# | • | Danish Mix 50# |
| • | Devil's Food Cake Mix, 50# | • | Eclair Mix, 35# |
| • | Muffin Mixes, 50# | • | Polar Danish Base, 40# |
| • | Polar Danish Mix, 50# | • | Pound Cake Mix, 50# |
| • | Pudding Cakes, 50# | • | White Cake Mix, 50# |
| • | Yellow Cake Base 50# | • | Yellow Cake Mix 50# |
POLAR DANISH BASE 40#
The same as Danish Mix except you add the flour and you cut your bowl
costs
PANDA DANISH MIX 50#
A complete Danish and Sweet Do mix, easy to make up and excellent shelf
life.
TENDER YEAST RAISED BASE 50# - NEW
Just add flour water and yeast for the best and most tender donuts. Great
shelf life
BEAR LAC 50#
The new replacement for skim milk powder in all your yeast raised goods.
Save almost half the cost of milk powder. bags.
BEAR MILK REPLACEMENT 50#
A pound-for-pound replacement for milk. Non-dairy. Pareve.
CARMEL GLAZE AND PECAN SMEAR 35#
Rich in fat and does not remain sticky. Has a nice golden color and holds
its gloss, relieving the baker of his brown sugar worries. Excellent for
pecan, caramel rolls and schmear.
DONUT GLAZE STABILIZER
Prolongs the life of donut icings. Helps to prevent sticky donuts when
boxed or packaged. Very easy to use-no cooking required. 12#, 25#
HONEY PECTIN GLAZE
No cooking. Stabilized with pectin and agar-agar. Ideal for Danish and
sweet goods. 45# pails. 4/1 Gal jars 10#Jars
DARK GOURMET OAT BRAN
MUFFIN MIX
The top of the line healthy mix. Loaded with good things. You just add
oil, water and mix. A truly special product. 50# bag.
USE AS IS PAN GREASE
An excellent grease for all types of bakery products. Economical as a
little goes a long way. Also comes in softer form for machines. 30# &
17# pails
COOKIE DOUGH
Made with the highest quality ingredients. Simply thaw, scoop and bake! 18# pails , Preformed and 2# Retail Packs.
| • | Chunk Chocolate Chip | • | Chocolate Chip |
| • | Double Chocolate Chip | • | Fat Free Oatmeal Raisin |
| • | Ginger Molasses | • | Macadamian Nut |
| • | Oatmeal Raisin | • | Peanut Butter |
| • | Sugar Cookie | • | White Chocolate Chip |
New varieties added frequently. Call for the latest news.
BEAR'S FROZEN GOURMET
MUFFIN BATTER
A complete line of gourmet batters in basic, bran, and fat free. Just
thaw and deposit for great muffins that ARE EASY TO USE. You can also
make quick breads and cream cakes with this handy product. See the enclosed
sheets for the great varieties we offer. Available in 18# pails and 36#
pails
Used in any type of icing to enhance flavor and color. Perfect for butter cream, excellent if used in chiffon cake and great for making a variety of donuts. 10# jars
| • | Banana Icing Fruit | • | Cherry Icing Fruit |
| • | Lemon Icing Fruit | • | Orange Icing Fruit |
| • | Pineapple Icing Fruit | • | Strawberry Icing Fruit |
IMP1025 DOUGH IMPROVER - NEW
This product adds shelf life and volume to all your yeast raised products.
It makes the dough more tolerant. Just add 1% to 2% of the weight of the
flour. 50# ctn.
CRUSTY BREAD AND ROLL IMPROVER - NEW
This product ands shelf life and volume to your breads, its great for
crusty products and it gives a great hard crust to your product. 50#ctn.
APRICOT GLAZE COAT
Heat and brush on baked goods. A quality glaze for all baked goods, with
a firm set. 20# and 40# pail.
NEW BAVARIAN CUSTARD
Contains no milk or eggs; cooks to a soft set filling, pH controlled.
Add only water and sugar. 50# CTN.
BEAR EGG
The perfect egg substitute. Use in all yeast raised baked goods. Never
needs freezing or refrigeration. Reduces cost of your eggs to an average
of 50% lower than,comparable frozen eggs.50# CTN.
FONDANT ICING
Excellent icing. Makes wonderful " professional icings. 5O#pails, 50#
cubes
ROLL-N-GLAZE
Just add hot water and mix. Can be used for donut glaze or white icing
by changing the water. 5O# bag.
EGG WHITE STABILIZER
The Ideal Stabilizer that can also be used in whip cream. Makes the egg
white stay firm and dry in any weather. 12#
GOLDEN "B" SYRUP
A pound for pound replacement for honey. 12# jars. 4/12# jars, 45# pails.
INSTANT VANILLA PASTRY
Just needs sugar and water. No cooking required.45# PAIL OR 1 GAL.
RED BERRY GLAZE
Ready to use glaze for fresh fruit in season or frozen fruit. Excellent
for strawberries. 20#-40#
CAKE MIXES
A complete line of complete cake mixes is available, including all regular
variety and specialty mixes. (See Danish and Cake Mixes,
Cake Bases listing).
PIE BLEND
Especially formulated for the quality-minded baker. An excellent stabilizer
for fruit pies. Has the right amount of color and flavor to enhance any
fruit. Use canned, fresh, or frozen. Comes in red or plain. 30# boxes.
NEW, NEW, NEW,
BAGUETTE AND FRENCH BREAD MIX:
Just add water and yeast to make the best baguettes and french bread,
with a great crust and good shelf life. 50#CTN.