Data Summary Sheet - Batter Systems (Cake, Muffins, etc.)

1.  Clean Label

2.  Replace Mono & Diglycerides

3.  Replace Soy Lecithin (allergen)

4.  Removal of Trans-Fats

5.  Reduce Egg Usage

6.  Enhance Shelf Life (fresh, refrigerated or frozen)

7.  Natural / Organic Ingredient needed

Nu-BAKE^®

0.5-1% (based on flour weight)

0.25-1.25% (on dry mix weight)^®

Baker will need to add additional water (equal to 2-3 times the weight of the Nu-BAKE) and oil (equal to 1 times the weight of the Nu-BAKE). 

Increase Yield by 8-10%.

Product will have a longer shelf life.

Reduce cracking in finished product.

Reduce Gumminess.

If your results are not satisfactory, please contact RIBUS or your broker to determine what modifications should be made