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.
- Improve sustainable production
- Reduce product costs
- Decrease amount of wasted batter
- Increase labor efficiency
- More indulgent
- Higher volume
- Softer texture
- More sustainable