Mix for protein cakes and pastries with fibre and wholemeal flours

Protein Repostería + Fibra

A professional Mali Fibras Granados mix for wholemeal cakes and muffins that are high in protein and a source of fibre. It combines soya protein, milk powder, chicory root fibre, psyllium and wholemeal oat flour, with flavour and texture central to development.

Formulation target: High protein and source of fibre

Main benefit: cakes and muffins with wholemeal flours In the finished product

Nutritional targets for the finished cake or muffin. Compliance is checked using the complete recipe and production process; nutritional values per 100 g are not yet published.

Soya protein
Milk powder
Chicory root fibre
Psyllium

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Cake made with wholemeal flours, two slices and a muffin: suggested application for Protein Repostería + Fibra

Finished product · guide image

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Protein, fibre and wholemeal flours for appealing cakes and pastries.

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.

Formulation target: High protein and source of fibre Nutritional targets for the finished cake or muffin. Compliance is checked using the complete recipe and production process; nutritional values per 100 g are not yet published.

For the consumer

A clear, appealing benefit

Cakes and muffins combining protein and fibre.
Wholemeal options for breakfast and afternoon snacks.
Development focused on a tender crumb and pleasant flavour.

For your business

A product with commercial appeal

Extends the protein cake range with fibre and wholemeal oat flour.
Supports cakes for slicing and individual muffins.
Recipe and process adapted to the customer’s bakery or production line.

Main ingredients

Soya protein
Milk powder
Chicory root fibre
Psyllium
Wholemeal oat flour

Contains soya, milk and oats (a cereal subject to mandatory allergen declaration). Check the technical data sheet and the allergens in any ingredients added to the final recipe.

The detailed composition is provided in the technical data sheet.

Professional information

Applications: Cakes and pastries
Mix inclusion rates: Contact us for the dosage and application recipe
Production method: Available in the technical data sheet
Format: Ask about pack sizes
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

cakes and muffins with protein, fibre and wholemeal flours

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.

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Which products is it designed for?

It is designed for cakes baked in tins, cake portions and muffins. We work with the complete recipe, batter, depositing and baking to adapt texture, volume and flavour to the manufacturer’s format and equipment.

What do high protein and source of fibre mean?

They are the nutritional objectives of the finished product. To declare high protein content, at least 20% of its energy must come from proteins. For fibre source, the food must provide at least 3 g of fibre per 100 g or 1.5 g per 100 kcal.

These are checked against the complete recipe, including added ingredients and any fillings or toppings. See the conditions of Regulation (EC) 1924/2006.

Does fibre mean wholemeal?

No. fibre and the use of wholemeal flours are different characteristics. Check the main ingredients of this sheet and the application recipe to check which wholemeal flours are incorporated. The name and labelling of the cake or muffin are specified according to its final composition.

Is it vegan or gluten-free?

Contains soya, milk and oats (a cereal subject to mandatory allergen declaration). Check the technical data sheet and the allergens in any ingredients added to the final recipe. The fitness for specific diets should be checked in the current technical data sheet and in the complete recipe.

Do you need another version?

We can adapt ingredients, concentration or application.

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Technical knowledge

Resources on Protein Repostería + Fibra

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Protein Repostería + Fibra