Food & Beverage
Bakery & Snacks
Our experienced food technologists create innovative phosphate leavening agents and texture modification solutions to meet your formulation needs for bakery and snacks. Our multifunctional bakery ingredients can deliver calcium and other mineral fortification, sodium reduction, and targeted leavening performance in applications such as cakes, donuts, muffins, and more. Our experts help with formulation challenges posed by the growing trends for high-protein, gluten-free, fiber-rich, and ancient grain products.
Why Use Our Bakery Ingredients
Leavening Agent
- Create controlled volume
- Customize rate of reaction
- Ensure consistency in your bakery product
- Reduce other tenderizers, such as fat and sugar
Texture Modification
- Impact batter viscosity
- Use as dough conditioner
- Improve crumb structure and appearance
- Achieve desired texture in all bakery applications
Mineral Fortification
- Enhance nutritional value of baked goods
- Improve label content to meet consumer trends
Sodium Reduction
- Reduce sodium inherent in leavening system
- Provide phosphate functionality with low or no sodium
Learn about LEVAIR® Baking Innovation
Our new LEVAIR® portfolio helps commercial bakers improve their bottom line by increasing operational efficiency, extending shelf life, and reducing waste.
