Mix for artisan and industrial bakeries
A concentrated mix for wholemeal bread, to which the baker adds wholemeal wheat flour. It combines soya protein isolate, wheat gluten, flaxseed, chia seeds, chicory root fibre and psyllium, with the aim of producing bread high in protein and fibre.
Reference values per 100 g of finished bread. The result may vary according to flour, recipe, and production process.
“Protein and fibre, starting with the pleasure of eating bread.
Finished product
Check protein and fibre per 100 g of finished bread, ingredients and mix dosage with wholemeal wheat flour.
For the consumer
If you're comparing breads for your toast or sandwiches, discover what a portion of protein bread with fibre provides and how to assess if it fits your diet.
For your business
Main ingredients
Contains soya and wheat (gluten). Consult the technical data sheet for the full allergen declaration and potential traces.
The detailed composition is provided in the technical data sheet.
Professional information
Applications to be developed
Slices for breakfast, toast and sandwiches.
Individual formats for sandwiches and food service.
Products to expand an artisan or industrial bakery’s range.
Each application is evaluated with its recipe, process and storage conditions.
Development questions
Protein & Fibra Integral brings together two nutritional objectives in one project. Start with the pan and works together protein, fibre and sensory quality.
See also Protein Pan for projects focused on protein input.
These are two independent conditions: at least 20% of the energy value must come from proteins; for fibre, at least 6 g per 100 g or 3 g per 100 kcal. These thresholds are not analytical results of this mix.
The final recipe must meet both before using the statements. Consult European conditions.
The format, sales channel and bread profile you want. With this starting point, we assess flavour, crumb, volume, slicing and storage.
33.3 % of the combined mix and flour weight: 1 part mix + 2 parts wholemeal wheat flour.
To know the other application of this line: mix for high-protein, high-fibre snacks.
18.2 g protein and 6.3 g fibre / 100 g bread.
The final amount may vary according to flour, recipe, and production process. Check the dosage shown on this sheet; it does not equal the protein percentage of the bread.
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FibreTechnical knowledge
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.
Guide for bakeries and manufacturers: calculate the fibre of the finished bread, choose the mixture, adjust the water and solve volume problems or dry crumb.
From supermarket briefing to sliced bread: protein and fibre, tender crumb, sandwich resistance, shelf life, packaging and cost per unit.
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.
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