Cost Control

Effective cost control drives success in food manufacturing, supporting financial stability and growth. Our innovative baking powders allow expensive ingredients, such as egg, cocoa, gums and preservatives, to be reduced or removed without impacting shelf life or product quality. Our products can also help improve yield, either by increasing end-product volume or allowing for a higher percentage of water in the recipe.

Recipe Reformulation

Whether the goal is to develop cleaner-label products to align with emerging consumer demands, or to reduce costs by simplifying recipes and reducing production costs, our innovative leavening agents can help. They allow you to simplify recipes and processes, while being able to cut down on certain costly ingredients such as egg and cocoa powder.

Increasing Yield

Increasing yield is a simple way of maximising efficiency and profitability, and it can even improve the nutritional content of baked goods. Our unique leavening agents can dramatically improve the volume of baked goods or allow for additional water to be added to the recipe, while maintaining product quality and shelf-life.

Waste Reduction

Our process-tolerant baking powders help bakers reduce production waste by providing aeration at the optimum stage in the baking process, even when faced with increased hold times and temperature changes. This ensures the volume, texture and appearance of end products are consistent despite process changes or delays.

Our leavening agents can help increase product yield, improve process efficiency, and simplify your recipes; saving you time and increasing profitability.

Recipe Reformulation

Increasing Yield

Waste Reduction

the chemistry behind baking