Efficiency Improvement

Improving Batter Stability

Industrial baking has many challenges. It is difficult to maintain consistent hold time between mixing and baking stages. In addition, the temperature at the manufacturing plant affects the batter reaction rate. Together, these factors impact batter consistency, volume of end baked goods, and ultimately leads to batter waste and/or imperfections.

Innophos has solved this industry challenge to help manufacturers create appealing, high-quality baked goods for consumers. Our new leavening solution minimizes variation in batter flow under different time frames and temperatures—providing controlled release, improved batter stability, and more stable volume, thus decreasing wasted batter.

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Find out how to improve the production process and decrease batter stability
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Our Value Proposition

For Manufacturers

  • Improve sustainable production
  • Reduce product costs
  • Decrease amount of wasted batter
  • Increase labor efficiency

For Consumers

  • More indulgent
  • Higher volume
  • Softer texture
  • More sustainable