During the application of batters producers are confronted with several challenges like a low batter pick-up, surface cracks and separation of single ingredients in the liquid batter.
Next to these challenges customers are looking for healthier battered products which are lower in fat, sodium and phosphates.
Jungbunzlauer products can improve your batter’s performance:
Xanthan gum improves the stability of the batter, the pick-up and besides also sensory parameters like juiciness, besides xanthan gum reduces the fat uptake of battered products.
Besides with the use of the salt replacer sub4salt®, a sodium reduction of up to 35% can be achieved.