Explore our case studies, showcasing our products across various real-world scenarios and industry-specific challenges.
Enhance Natural Colour while Maintaining Volume and Texture Using ZEUS™ G90 Baking Powder
Achieve bright and vibrant baked goods using plant-based colours without the need for excess acids, creating the perfect leavening reaction.
Double the Shelf-Life of Pancakes with ZEUS™ G90 Baking Powder
Create fluffier, lighter pancakes with the added benefit of doubled shelf-life.
Reduce Cocoa Powder by 40% without Compromising on Quality with a Change to ZEUS™ C120 Baking Powder
Reduce cocoa powder levels and achieve the same taste and appearance when using ZEUS™ C120 Baking Powder.
Reduce Sodium in Celebration Cakes with the Use of PELL™ K-Rise Baking Powder
Discover how innovative leavening can decrease sodium levels by up to 50%, without compromising on the taste of product quality.
Easily Remove SALP and Maintain Crumb Structure, Volume and Flavour Using OPUS™ SALP Replacer
Mimic the properties of sodium aluminium phosphate (SALP) in bakery goods, without the negative health impacts.
Cut Sodium Levels in Wheat Tortillas Using KODA™ Potassium Bicarbonate
Easily achieve sodium reduction in tortillas without compromising on taste with a simple switch to KODA™ 50 potassium bicarbonate.
Boost Preservative Effectiveness in Cakes by 400% Using PELL™ Preservit Baking Powder
Explore our cost-neutral options to extend the shelf-life of cakes without compromising on product quality.
Cut Down on Sodium in Crumpets Using PELL™ Krumpet Baking Powder
Provide consistent end-product results, with the physical characteristics and flavour that customers expect; all with sodium reduction.
Improve Natural Colour Enhancement, Whilst Maintaining Volume Using ZEUS™ G90 Baking Powder
Achieve bright and vibrant baked goods using plant-based colours without the need for excess acids, creating the perfect leavening reaction.
Use KODA™ Potassium Bicarbonate to Reduce Sodium in Cookies Without Compromising on End-Product Characteristics
Explore how KODA™ 50 can achieve sodium reduction in cookies without compromising end-product characteristics.
Increase Volume and Peaks in Bakery Style Muffins Using PELL™ Vesuvius Baking Powder
Consistently produce a well-defined shape and ample volume in muffins, thanks to a desired late-stage reaction.
Achieve Sodium Reduction Whilst Providing the Same Signature Cracker Taste, Texture and Appearance Using KODA™ 50 Potassium Bicarbonate
Using our specialised grades of potassium bicarbonate for dry bakery applications enables manufactures to avoid unsightly end-product spotting issues.
the chemistry behind baking
- Kudos Blends Limited
- Old Station Business Park, Cleobury Mortimer, Kidderminster, DY14 8SY, UK
