For the consumer
A clear, appealing benefit
- Makes bread an option with a higher protein content.
- Fits breakfast, meals and sports-nutrition occasions.
- Maintains a familiar texture and flavour.
High-protein bread
Protein Pan
A blend of plant proteins and bakery ingredients designed to create protein bread with a balanced crumb, volume, colour and flavour.
High protein: 20.1 g protein / 100 g bread
Main benefit: More protein, with bread texture In the finished product
- Soya protein isolate
- Wheat gluten
- Sunflower protein
- Wholemeal flour
Finished product · guide image
“More protein, with the enjoyment of eating bread.
Finished product
Nutrition, benefits and technical information
The values shown refer to the finished food. The technical data sheet provides the full mix composition and production method.
High protein: 20.1 g protein / 100 g bread Indicative value for the recommended recipe. Verify it using the final formulation and process.
For your business
A product with commercial appeal
- Provides access to a growing category.
- Offers a clear nutritional figure for the front of the pack.
- Can be tailored to the process, format and desired sensory profile.
Main ingredients
- Soya protein isolate
- Wheat gluten
- Sunflower protein
- Wholemeal flour
Contains soya and gluten.
The detailed composition is provided in the technical data sheet.
Professional information
- Applications
- Bread
- Mix inclusion rates
- 20% and 50%
- Production method
- Available in the technical data sheet
- Format
- 20 kg bag
- Storage
- Store in a cool, dry place, off the floor.
- Compatible processes
- Applications for artisan and industrial bakeries. Compatibility with continuous production lines, controlled fermentation and par-baked or deep-frozen bread is validated using the customer’s recipe and process.
- Documentation for Quality and R&D
- Full technical data sheet, allergen declaration, labelling composition and production method. Support for validating nutrition claims on the finished product under Regulation (EC) 1924/2006 and reviewing food information under Regulation (EU) 1169/2011.
- Samples for industrial trials
- Request samples for pilot-plant, industrial-line or bakery trials. Availability, quantity and conditions are agreed for the specific product and project.
Do you need another version?
We can adapt ingredients, concentration or application.
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Resources on protein and bakery
How to develop high-protein bread at industrial scale
The plant protein changes water, structure, volume, texture and flavour. The industrial challenge is to reach the high-protein threshold and preserve an attractive and viable bread.
Protein bread problems: volume, hydration, texture and flavour
A compact or dry protein bread does not have a single cause. It is necessary to study a source of protein, gluten, water, fermentation and process before adjusting an industrial formulation.
Plant proteins in breadmaking: soya, pea, wheat and alternatives
Plant sources differ in water absorption, gluten interaction, volume, taste and allergens. A comparison to select protein baking ingredients.
Protein bakery products: opportunities beyond sports nutrition
Breakfast bread, sandwiches and savoury snacks can include protein without using gym-focused messaging. Formats and criteria for marketing, innovation and R&D.
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