What is the standard Brix and Water Activity for Cream Filling? This is not jam, jelly or marmalade. Its a mixture of milk, shortening, sugar and other dry ingredients and no heating process is involved, just pure mixing. I cant find it in the Philippine National Standard and any other international standards, since the only available category is for Jams and Jellies (which is mainly made of fruits). I need to know the value that would not permit the growth of Salmonella and E. Coli.