Prebiotic fibre Prebiomix
Prebiomix contains prebiotic chicory root fibre. A mixture to make breads with inulin and high fibre content, linked to the interest in gut microbiota.
10.1 g fibre / 100 g bread
Meet Prebiomix Mali Fibras Granados / Solutions for professionals
Manufacturer of blends for professional bakery
A mix. A nutritional target. Lots of ways to make bread.
At Mali Fibras Granados, we develop and manufacture mixes for artisan and industrial bakeries, specialising in fibre, protein and bespoke developments. Our range enables breads, snacks, cakes and pastries with a defined nutritional objective.
From mix to finished product Bread · Snacks · Cakes and pastries
An ingredient for New
possibilities.
possibilities.
Application and objective
What mix fits your project?
If you are looking for a bakery mix supplier, start with what you want to make. This selection guides you to the right product information.
| Application | Objective | Starting point |
|---|---|---|
| Bread with fibre | High fibre content; different combinations of ingredients | Fibra Verde · Prebiomix, with inulin |
| Protein bread | High protein content, or protein and fibre | Protein Pan · Protein & Fibra Integral |
| Baked snacks | Protein in breadsticks, crackers and crispbread crackers | Protein Snacks |
| cakes and muffins | High-protein cakes and pastries | Protein Repostería |
| A product with specific requirements | Assess specific ingredients, format and process | Development of tailor-made mixtures |
The choice depends on the recipe and process. Nutritional and health claims must comply with their conditions in the finished food; see the product file.
01 / Find your starting point
What do you want to contribute?
to your next product?
Start with the benefit. Then choose the mix and format that best fit your range.
Prebiotic fibre
chicory inulin
Prebiomix ↓
intestinal transit
Combining fibres
Fibra Verde ↓
More protein
Bread, snacks and cakes and pastries
Protein range · Sojamix ↓
Cholesterol
Plant sterols
Fibracol ↓
More calcium
Nutritional enrichment
Calciomix ↓
Benefits depend on the ingredients and conditions of use for each recipe. See each mix’s product information.
Mixing connects the idea with the recipe
What's the difference with Mali Fibras Granados?
A bakery mix is a blend of ingredients prepared for use in a baking recipe. It may contain flours, fibres, proteins, seeds or other ingredients, depending on the application.
As a bakery mix manufacturer, Mali Fibras Granados formulates these blends around one goal: a bread or bakery product with a defined identity and nutritional profile. This connects our range with Functional breads.
These functional premixes for industrial and artisan bakeries provide a working base for R&D, Quality, Procurement and Marketing teams.
The starting point Your product idea
01. Nutrition: fibre, protein
or calcium
or calcium
02. Recipe: Water, dough
and process
and process
03. Experience: Taste, texture
and format
and format
The result we seek A product that works.
One people want to enjoy again.
One people want to enjoy again.
02 / Bakery mixes with fibre
Two ways to bring
fibre into bread.
Prebiotic fibre and intestinal transit have different messages. Choosing the mixture well helps to build a clear proposal for the consumer.
Prebiotic fibre 
intestinal transit Fibra Verde
Fibra Verde helps the intestinal transit with a combination of soluble and insoluble fibres, wholemeal flours, brans, vegetables and seeds. Spinach and flax provide an identity of their own, recognizable at first sight.
9.4 g fibre / 100 g bread
Meet Fibra Verde Ingredient → function → product
Prebiomix: prebiotic chicory fibre. Fibra Verde: helps the intestinal transit with a wide combination of fibres. Two proposals to develop breads with a clear benefit and an attractive consumer experience.
03 / mixes for high protein products
Protein has
more than one format.
The same nutritional opportunity, with different eating experiences. Formulation changes to develop bread crumb, snack crunch or cake moistness.
01 / Bread Protein Pan
To develop high protein breads, taking care of the crumb, volume and flavour. A proposal for breakfasts, snacks and daily consumption.
20.1 g protein / 100 g bread
See the mixture 
02 / Snacks Protein Snacks
Protein in a crunchy format: breadsticks, regañás and other baked snacks, with scope to develop different shapes and flavours.
22 g protein / 100 g snack
See the mixture 
03 / cakes and pastries Protein Repostería
For cakes and muffins high in protein, looking for the balance between moistness, volume and flavour.
17 g protein / 100 g cake
See the mixture Protein Repostería + Fibra For developing wholemeal cakes and muffins that are high in protein and a source of fibre. With soya, milk, chicory fibre, psyllium and wholegrain oats. ↗ Protein & Fibra Integral New mix line to develop bread with double objective: high protein and fibre content. ↗ Protein Snacks + Fibra New line for savoury snacks baked with double target protein and fibre: crackers, breadsticks and crispbread crackers. ↗ Protein Pan Sin Semillas An alternative for those looking for protein bread without visible seeds and a more neutral appearance. ↗ Sojamix Soya plant protein in a versatile mixture to develop breads and snacks. ↗
Values of the finished product according to the recommended recipe, not the dry mix. The result depends on the final formulation and process.
04 / Functional breads with a specific benefit
A place for bread
in the care of cholesterol.
Plant sterols
Fibracol (Panacol)
It helps lower cholesterol. Fibracol allows to develop a bread with plant sterols and a concrete benefit, also taking care of the taste and texture.
2 g plant sterols / 100 g bread
Meet Fibracol The beneficial effect is obtained with a daily intake of 1.5–3 g of plant sterols. The recipe, portion and informational texts to the consumer are specified for each product.
+ FIBRE
Avenamix: another proposal from cereal
A mix for breads and snacks with oats and soluble fibre. It starts with the cereal and its nutritional profile; the formulation differs from Fibracol and its plant sterols.
05 / Mixtures enriched in calcium
Calcium too
can be part of bread.
Calciomix combines poppy seeds and calcium enrichment. An option to expand the range with breads, snacks or cakes and pastries that incorporate this mineral into a daily food.
260–280 mg calcium / 100 g finished product
Meet Calciomix 
Cereals and seeds
Espelta Rústica:
a bread with character.
Wholemeal spelt, buckwheat, flaxseed and chia in a proposition for expanding your speciality bread range.
Spelt · Buckwheat · Flaxseed · Chia Espelta Rústica
Mix for developing rustic loaves, baguettes and rolls. A combination focused on cereal flavour and seed texture.
Spelt and buckwheat with flaxseed and chia
Meet Espelta Rústica 06 / From sack to dough
How do you use
a bakery mix?
The mix is incorporated with flour, water and the rest of the ingredients in the recipe. The concentration indicates its proportion on the basis defined in technical data sheet; not the percentage of fibre or protein of bread.
Example of 20% incorporation
20% 80%
20 kg of mix 80 kg of flour
+ Water, yeast and other ingredients
according to the production recipe
according to the production recipe
Illustrative example when incorporation is calculated on mix + flour. It does not represent a complete recipe or the final weight of the bread.
Bakery concentrates at 20% and 50%
Options according to the reference and recipe. The detail is in technical data sheet; tailor-made formulations require precise dosage.
- Concentration. See the options for each mixture and the calculation basis.
- Production. Adjust hydration, kneading, fermentation and cooking to the product.
- Result. Check the volume, texture and nutritional profile of the finished food.
Professional pack size 20 kg bag View product information
The nutritional data on this page correspond to the finished product according to the recommended recipe. The product sheet contains its ingredients, applications and conditions; the complete composition of the mix and the method are provided in the technical documentation.
07 / Custom-made developments
Does your idea need
Your own mix?
We can start with our range or assess a specific formulation. Ingredients, concentration, nutritional objective and application are developed around your process requirements. We assess solutions and formulations for private labels, supermarkets and industrial bakeries.
- 01.
Defining the target
Which product you want to launch, who it is for and what benefit it offers.
- 02.
We develop the mix.
We select ingredients and propose the addition to your recipe.
- 03.
We test the application.
We adjust flavour, texture, format and production performance.
- 04.
Finalise the product
We review nutritional results and documentation for launch.
A useful conversation begins with three facts:
what you want to elaborate, what you want to contribute and how you produce it.
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.
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 GuideBakery 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 GuideMali Fibras Granados bakery mixes
How to start working with Mali Fibras Granados?
Tell us what you want to elaborate, what goal you seek and how you produce it. We check with you if a mix of the range fits in or if you should study a custom development. From that selection, we specify the technical information and settings your application needs.