With high-protein baked treats growing in popularity, it’s important for baked goods manufacturers to know how to solve the formulation challenges caused by introducing additional protein. In this latest whitepaper, Innophos shares solutions for overcoming the texture, volume, and consistency challenges in manufacturing high-protein baked goods.

Maintaining hydration is essential to solving these challenges, and the right protein and phosphate combination can help ensure success. See how LEVAIR® Fortify, an exciting new product from Innophos, helps optimize the texture, volume, and machinability of high-protein baked products.

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