SPRAY CRYSTALLISED INGREDIENTS

BatterLux®

Integrated fat, flour, and starch systems developed for greater control over viscosity, coverage, crispness, and texture in batters and coatings.

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CONTROLLED BATTER PERFORMANCE

Better control before, during and after cooking

BatterLux® is a range of advanced systems combining functional fats with selected flours, starches or other texture modifying ingredients; fibres, hydrocolloids, proteins, etc...).

The integrated structure helps control the rate at which dry ingredients disperse and hydrate during batter preparation, how they remain suspended during batter supplication , supporting more manageable viscosity with improved stability.

That control continues into the finished product, helping manufacturers optimize coating coverage, consistent pick up , better adhesion, colour development during flash frying or cooking , crispness, bite , regeneration performance and the complete eating experience.

Discuss your coating system →

WHY BATTERLUX®?

Greater control over batter behaviour

BatterLux® can help manage the formulation challenges that affect batter preparation, processing and finished-product quality.

Viscosity control

Supports the development and maintenance of the required batter viscosity throughout preparation and production.

Managed hydration

Slows the hydration of the thickening ingredients, helping reduce lumping and providing greater control during mixing.

Improved stability

Helps reduce sedimentation and fat separation, supporting a more consistent batter system during use.

Higher-solids potential

Can support formulations with higher solids levels while maintaining manageable processing and application characteristics.

HOW BatterLux® WORKS

Controlled release within the batter system

BatterLux® uses patented cryogenic spray-crystallisation technology to ensure integrated functional fats, gluten, and non-gluten flours, starches, or other viscosity controlling materials are trapped within the particles.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

01 - Integrate

The selected, protein, cereal, fibre, or starch components are combined within a structured fat-based system to create a consistent, functional ingredient.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

02 - Disperse and hydrate

During mixing, the system disperses through the batter while controlling the rate at which the flour or starch begins to hydrate.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

03 - Develop performance

Once the batter is applied and set, or cooked, the system helps influence viscosity, pickup, coverage, crispness, texture, and eating quality.

The precise response will depend on the selected BatterLux® system, batter composition, product substrate and cooking process.

APPLICATIONS

Developed for coated and battered products

BatterLux® systems can be matched to different substrates, coating formats, preparation methods and finished-product requirements.

Supports batter viscosity, good adhesion, reduced blow off ,coating coverage, crispness, and texture across chilled and frozen fish and seafood products.

Can help produce consistent pickup, coverage, colour, and bite across battered or coated chicken and meat products.

Supports consistent adhesion, coverage, colour, and crispness across coated cheese portions and other dairy-based products.

Helps deliver controlled pickup, coverage, texture, and crispness across battered or coated fruit and vegetable products.

Provides formulation support for coated vegetables, plant-based proteins, and meat-free alternatives requiring controlled batter performance.

Can support the underlying batter or adhesion layer within multi-stage breadcrumb and coating systems.

Selected systems can support texture, crispness, and processing within pastries and related flour-and-fat applications.

Suitable for inclusion in dry batter or coating mixes intended for efficient preparation and repeatable production.

SELECTING THE RIGHT BATTERLUX® SYSTEM

Match the system to the product and process

The right BatterLux® system depends on the substrate, coating method, process conditions and required finished-product experience.

Selection can take account of:

  • Fish, meat, poultry, vegetable, or plant-based substrate
  • Wet batter, dry mix, or multi-stage coating system
  • Required batter viscosity
  • Target solids level
  • Hydration and mixing conditions
  • Required pickup and coverage
  • Frying, baking, or pre-frying process
  • Desired colour, crispness, and bite
  • Chilled or frozen storage
  • Reheating method and serving conditions
  • Production equipment and manufacturing scale
  • Gluten-free or other declaration requirements

Gluten-free options are available within the range, subject to grade selection, complete formulation review, and appropriate manufacturing controls.

Request a system recommendation →
Creamy butter in a ceramic dish with a butter curl and a knife resting on top; oil cruet and a bowl of whipped butter in the background.

PRODUCT DEVELOPMENT AND SUPPORT

From coating brief to production-ready system

Our technical and product-development teams can support BatterLux® projects from initial system selection through application trials, sensory evaluation and commercial scale-up.

1

Define the product brief

Establish the product substrate, coating format, preparation method, intended cooking process and required consumer experience.

2

Select the development route

Choose the appropriate BatterLux® system and formulation approach against the target viscosity, coverage, texture and production conditions.

3

Develop and evaluate

Create and refine samples while assessing mixing, hydration, viscosity, suspension, pickup, coverage, colour, crispness, bite and reheating performance.

4

Prepare for production

Finalise the formulation, incorporation method, processing requirements and validation plan before progressing towards commercial scale.

Bring us your substrate, existing coating system and required finished-product performance.

Creamy butter in a ceramic dish with a butter curl and a knife resting on top; oil cruet and a bowl of whipped butter in the background.

APPLICATION GUIDANCE

Batter performance depends on the complete system

The correct BatterLux® route must be evaluated alongside the other flours, starches, raising agents, seasonings and functional ingredients within the coating system.

Technical recommendations may consider:

  • Suitable BatterLux system
  • Typical starting use level
  • Mixing sequence and hydration time
  • Water-to-solids ratio
  • Target better viscosity
  • Required pickup and coverage
  • Substrate temperature and condition
  • Cooking time and temperature
  • Chilling, freezing, and reheating conditions
  • Sensory and shelf-life validation
  • Ingredient, allergen, and gluten-free declarations

Use levels and performance claims should be confirmed through application-specific trials using the intended production and cooking conditions.

PRODUCT ENQUIRY

Talk to us about your BatterLux® application

Tell us about your product, existing coating system, manufacturing process and the viscosity, coverage or texture result you need to achieve.

Our team can help with system selection, samples, technical documentation and application-development support.