News

March, 2026

Ingreto recently hosted a relaxed morning coffee to showcase the versatile range of Norte-Eurocao products. On 18 February 2026, customers came to taste, explore and get inspired by fillings and coatings for bakeries and food service.

The morning featured everything from fat-based fillings and coatings to water-based bake-and-freeze-stable options. The focus was on practical, cost-effective solutions, while also giving a glimpse of current trends in the South African bakery market.

The star of the show was Sacher Coating Cream, available in four flavours: Supreme (dark with a hint of hazelnut), Bianca (white), Milk and Caramel. It sets in seconds with a glossy shine, clean cuts, and no fingerprints. Perfect for busy kitchens, it saves time compared to making ganache from scratch and works beautifully on cakes, doughnuts, cake pops, or frozen mousse domes.

The tasting itself was a real treat. Croissants were dipped in Sacher coatings, leaving a shiny, professional finish. Doughnut holes were filled with hazelnut (white and dark), white almond, and pistachio paired with white Sacher. Cookies got a touch of indulgence with speculoos, a smooth caramel-spiced cookie paste, combined with milk Sacher. Mango, vanilla and caramel water-based fillings paired beautifully with dark Sacher, adding both colour and flavour.

Cheesecakes quickly stole the spotlight, topped with water-based fillings: strawberry with fresh berries, blueberry with mint, mango with caramelised pieces, and vanilla with fresh raspberries. Even the Samoa water-based fillings showed off its versatility, perfect for swirling into whipped cream or adding a creative twist to other desserts.

The morning wasn’t just about tasting. It was about conversation, sharing ideas and discovering new ways to use Norte-Eurocao products. The hands-on, relaxed setting made it a flavour-filled, inspiring experience for everyone.