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 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.
Our process-tolerant leavening systems 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.
Get in touch with our professional team through our contact form or by phone.
All inquiries are important to us and we will endeavour to respond as soon as possible.
As a supplier to commercial food manufacturers, please note our minimum order quantity is 350kg.
Office opening hours:
Monday – Friday, 08:30 – 17:00 (GMT)