A chosen ingredient of bakers for many years, Ovalett is a high performance, vegetable based sponge emulsifier and stabiliser. Suitable for the all-in method for improved sponge batter production.
Used at 1-2% of batter weight, Ovalett helps you to achieve greater volume in your confectionery products. This means reduced serving weights and higher profits for bakeries.
Ovalett gives tolerance to the batter, reducing any minor variance caused by egg and flour properties.
Ovalett can help reduce the amount of sugar needed, reducing costs without reducing quality.