Fillings & Coatings Systems Built for Real-World Production.

If a filling weeps or a coating fails, the whole product suffers. Batory helps protect the system around the product.

Batory helps customers manage water activity, fat migration, adhesion, texture, and stability in fillings and coatings across bakery, confectionery, and snack applications. The goal is a component that performs in production and still holds up after assembly, storage, and distribution.

+ 0 %
lower moisture migration potential between layers using Batory ingredient systems
Moisture Migration Between Layers

From ingredients
to outcomes


Ingredients that perform in real-world production.

Browse the ingredients for your formulation.

Chocolate
White, milk, semisweet, dark and sugar free chocolate used in baked goods that require a strong chocolate presence.
Compounds
Compound chocolate is an alternative to real chocolate, made with vegetable fats, for easier handling in coating, molding, and enrobing applications.
Fats & Oils
As a staple in modern food manufacturing, fats and oils contribute to flavor, mouthfeel, texture, and stability. We offer a range of traditional and specialty options to meet evolving consumer and regulatory expectations, including butter blends, margarine, shortenings, and pan release agents.
Starches
Whether you are looking for a corn, potato, tapioca, wheat or rice-based offering, we offer a variety of modified and unmodified starches. Our specialty starches offer a range of functionalities that will enhance your application while meeting your storage and processing needs.
Hydrocolloids
Hydrocolloids are critical for food structure and stability. In addition to their primary purpose of thickening or gelling, hydrocolloids can exhibit secondary functions such as emulsifying, whipping, suspending and encapsulating. These ingredients contribute to viscosity, mouthfeel, and moisture retention in bakery, dairy, sauces, and more.
Purees
Purees deliver smooth texture and vibrant flavor, ideal for beverages, sauces, baby food, and desserts.
Sunflower Lecithin
Non-GMO by nature and not labelled as an allergen, sunflower lecithin is used as an alternative to soy lecithin.
Mono & Diglycerides
Mono & diglycerides are widely used to blend ingredients and improve consistency in baked goods, beverages, and more.
Glycol Esters
Glycol esters are used to stabilize emulsions and enhance the creamy mouthfeel in a range of food applications.
Saturated Diglycerides
Saturated diglycerides help stabilize emulsions and provide improved structure in high-fat or frozen applications.

Real Questions
Real Answers

Clear guidance on sourcing, scalability, and documentation for your application.

How do fruit prep, fat phase, and starch sourcing choices affect reliability?
These materials control pumpability, set, and moisture migration into the surrounding product. Alternate sources need to be screened for brix, melt behavior, and flavor carry so the system still runs clean. Batory's comprehensive sourcing network keeps these inputs on spec and on time so you can keep your team focused on R&D.
What should be validated before full-scale production?
Test deposit or pump performance, bake or freeze-thaw stability, and post-process viscosity under actual plant conditions. A filling that looks smooth in the lab can bleed, weep, or break after holding. Batory's formulation consultants can help you align hydration and pH endpoints so operations isn't left guessing.
What documentation is normally required?
QA usually asks for specifications, COAs, allergen declarations, and target brix or water activity data. If fruit or chocolate claims are used, traceability and compositional support are often reviewed as well. Batory keeps compliance packets organized and ready, with the specifications and compliance info, so approval packages are ready when needed.

Let's take your next formulation further

Connect with our ingredient experts to discuss your project, get a quote or explore technical support. We’re here to help you find the right system for your next innovation.

Business Development & R&D Support

Use this form when you need technical support for formulation work, application guidance, custom ingredient solutions, or collaboration with our R&D and Business Development teams.

This is the right place for project scoping, formulation challenges, product matching, cost-optimization needs, and application testing requests.

Once submitted, your request will be routed to the appropriate BD Manager or R&D specialist based on category and technical need.

If you’re an existing customer with an order-related question, please use the Customer Support form instead.

Customer Support & Order Assistance

Use this for existing or returning customers who need help with orders, billing, product issues, or documentation requests.

Once submitted, your request will be automatically routed to the right team: Customer Support, Logistics, QA, or Accounting for faster resolution.

If you’re a new customer or looking to start a sales inquiry, please use the Contact Us form instead.

Get an Estimate

If you’re looking to purchase ingredients from Batory, you’re in the right spot.

Share what you’re trying to source; product type, volumes, timing  and we’ll connect you with the correct Sales or BD rep for pricing and availability.

This form is for buyers.
If you’re a supplier wanting to sell to Batory, use the Supplier Partnerships form instead.

All Your Ingredients. One Portal.

Access our digital catalog to search by function, application, or label claim plus download specs, SDS, and more.

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Supplier Partnerships

Use this form if you’re a current or prospective supplier looking to connect with our Sourcing and Product Management teams.

This covers inquiries related to ingredient supply, onboarding, compliance documentation, forecasting, pricing updates, or expanding your product placement within Batory’s network.

Your submission will be routed directly to Product Management so the right specialists can review and respond.

If you are a customer needing order assistance, please use the Customer Support form instead.