High-protein cake and muffin mix

Protein Repostería

A professional Mali Fibras Granados mix for high-protein cakes and muffins. Developed for bakeries and cake manufacturers to combine protein content with moistness, volume and flavour.

High protein: 17 g protein / 100 g cake

Main benefit: cakes and pastries with more protein In the finished product

Plant proteins
Selected fibres

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End product produced with Protein Repostería

Finished product · guide image

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More protein in cakes that keep consumers coming back.

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: 17 g protein / 100 g cake Indicative value for the recommended recipe. Verify it using the final formulation and process.

For the consumer

A clear, appealing benefit

Lets consumers enjoy cakes and pastries with more protein.
Fits breakfast, afternoon snacks and active nutrition.
Maintains a moist, appealing texture.

For your business

A product with commercial appeal

Brings protein to a category with strong innovation potential.
Supports cakes, muffins and other formats.
Can be adapted to the desired flavour profile and shelf life.

Main ingredients

Plant proteins
Cereal base
Selected fibres

May contain soya and gluten, depending on the final formulation.

The detailed composition is provided in the technical data sheet.

Professional information

Applications: Cakes and pastries
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: Cake and pastry development for bakeries and continuous industrial lines. Batter mixing, depositing, baking and, where relevant, freezing are validated using the customer’s recipe and equipment.
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.

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Choose a cake and pastry mix

One range, two protein cake mixes

What's the difference between the two mixes?

Check the objectives and composition of each reference to choose the proposal that fits your recipe. Protein Repostería + Fibra: Soya protein, Milk powder, Chicory root fibre, Psyllium, Wholemeal oat flour. High protein and source of fibre.

Meet Protein Repostería + Fibra →

Do you need another version?