Frozen Bakery & Desserts Systems Built for Real-World Production.

Freeze-thaw cycles expose weak systems fast. Batory helps protect texture before it breaks.

Batory helps frozen bakery and dessert customers manage structure, moisture migration, aeration, and stability through frozen storage and thawing. The goal is a finished product that keeps its quality after time in the freezer, not just before it goes in.

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tighter texture through freeze-thaw cycles using Batory ingredient systems
Texture After Freeze-Thaw

From ingredients
to outcomes


Ingredients that perform in real-world production.

Browse the ingredients for your formulation.

Premixes & Bakery Blends
Simplify your product development process with premixes and blends that deliver consistency, convenience, and great taste.
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.
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.
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.
Sugar
Since 1979, Batory has built its reputation as a premier supplier of sweeteners. Our sugar selection includes beet and cane-derived products in both dry crystalline and liquid formats. These ingredients offer dependable sweetness, bulking, and browning functionality for bakery, confections, beverages, and sauces.
Chocolate
White, milk, semisweet, dark and sugar free chocolate used in baked goods that require a strong chocolate presence.
Frozen Eggs
Pasteurized spray-dried frozen eggs.
Dried Egg Yolk
Pasteurized spray-dried free flow egg yolks.
Buttermilk Powder
These powders are suitable for a wide range of applications including beverages, seasonings, confectionery, soups, sauces, desserts, bakery and dairy.
Whole Milk Powder
We carry a variety of milk powders, including whole milk powder.

Real Questions
Real Answers

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

What supply issues most often affect frozen bakery and dessert systems?
Fat phase, stabilizer system, and inclusions all influence freeze-thaw stability and final eating texture. Secondary suppliers need to be matched against melt behavior and ice crystal control, not just ingredient statement. Batory's proactive sourcing network keeps these inputs on spec and on time so you can maintain quality.
What scale-up checks matter most before launch?
Confirm batter or dough handling, freeze profile, proof after thaw if applicable, and bake-off or stand-up performance. Overrun, shrink, or moisture migration should be checked after actual frozen storage. Batory's production liaisons can help fine-tune processing and freeze-thaw performance so there are fewer mid-run adjustments.
What documentation is usually needed for approval?
Most reviews include specifications, COAs, allergen statements, and freeze-thaw support. If the product is sold as ready-to-bake or ready-to-thaw, handling guidance and shelf life documents are usually part of the package. Batory keeps allergen papers organized and ready, with ingredient specs, micro test results, and allergen data, so you can respond to requests quickly.

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.