How to choose a functional bakery mix supplier
An approval guide for Purchases, Quality and R&D: specifications, traceability, allergens, repeatability, support, supply and total cost of use.
Read GuideBusiness knowledge
bakery innovation
Ideas and technical criteria for developing breads and snacks with a clear nutritional benefit. A Mali Fibras Granados resource for R&D, innovation, quality, procurement and product marketing teams.
Guides for professionals
Criteria for choosing, formulating and launching
Resources for R&D, Quality, Procurement and Marketing teams: from supplier selection to validation of a new product.
Bakery premixes or individual ingredients: which approach suits your project?
Comparing a premix with individual ingredients requires calculating flexibility, consistency, number of references, R&D testing and cost of production. A hybrid solution is also possible.
Read GuideDeveloping a new functional bread: from idea to industrial production
A B2B development connects opportunity, benefit, regulation, formulation, sensory experience and industrial process. Ten decisions to bring an idea to a viable bread.
Read GuideFunctional bakery ingredients: options for new products
Protein, different types of fibre and plant sterols open up product opportunities. A guide to choosing ingredients for benefit, technological feasibility and communication conditions.
Read Guidebakery trends 2027: 6 signals shaping innovation
Six opportunities for R&D and bakery marketing in 2027: daily protein, fibre, gut microbiota, functional benefits, protein snacks and sensory quality.
Read GuideAreas of knowledge
From ingredient to new product
Explore the areas we work on in functional bakery. Each brings together technical criteria and connects articles with relevant mixes or bespoke development.
Prebiotics and intestinal health
Ingredients with prebiotic function, gut microbiota and development decisions for new breads.
Explore Resourcesfibre in breads and snacks
Fibre selection, bread formulation and development of crisp snacks for manufacturers and bakeries.
Explore ResourcesProtein and Bakery
Development of breads with protein: nutritional profile, texture and positioning.
Explore Resourcesphytosterols and cholesterol
plant sterols, evidence and regulatory conditions for food.
Explore ResourcesProtein snacks
Formats of convenience, protein and development of bakery snacks.
Explore ResourcesIngredients and formulation
presses, cereals and new processes: selection of raw materials for breads and snacks.
Explore ResourcesProduct trends and development
Cross-cutting innovation for R&D teams, procurement, quality and marketing.
Explore ResourcesTechnical selection
Highlights
Product trends and development
GLP-1 and bakery: how the market is changing and the opportunities for fibre
What purchasing data show, why fibre deserves attention and the opportunities bread and snack manufacturers can explore in Spain and Portugal.
fibre in breads and snacks
High-fibre white bread: a light crumb, mild flavour and no seeds
Bread with a light-coloured crumb can be high in fibre. Ingredient selection enables a seed-free alternative with a mild flavour profile suited to the sales format.
Product trends and development
Fibremaxxing: what it means for bakery and snack innovation
The tendency to increase fibre consumption opens up questions for manufacturers: what product to develop, how much a portion provides, and how to maintain flavour and texture.
Published resources
Technical articles
Prebiotics and intestinal health
Inulin and FOS: differences and selection for breadmaking
FOS, native inulin and long chain inulin: what changes between them and what the bakery should check when choosing a chicory fibre.
fibre in breads and snacks
High-fibre frozen par-baked bread: formulation, freezing and finishing
Developing a par-baked bread high in fibre requires defining the complete sequence: dough, par-baked, frozen, storage and final baking. The result is valued in the bread that reaches the consumer.
fibre in breads and snacks
Oat fibre and oat bran in breadmaking: differences and uses
Oat fibre, bran and beta-glucan concentrates can have very different compositions and functions. Choosing well requires comparing something more than the origin of the cereal.
fibre in breads and snacks
Psyllium in breadmaking: dosage, hydration and incorporation
Psyllium changes the consistency of dough by binding water. To use it in bread, its form, dosage basis and method of incorporation need to be defined together.
fibre in breads and snacks
Developing high-fibre baked snacks without losing the crunch
Crackers, breadsticks and savoury snacks: how to choose fibre, adjust water and thickness, control drying and check that the container retains texture.
Protein and Bakery
High-protein cakes and muffins: development at industrial scale
Guide to converting a protein target into cakes and muffins with a careful consumption experience, a viable process and validated communication.
Custom development
From opportunity to product
If you are valuing a new reference, we can study its nutritional objective, its application and its fit in your process.