For the consumer
A clear, appealing benefit
- Adds protein to an everyday food.
- Fits plant-based and active-nutrition concepts.
- Maintains a familiar bread experience.
Plant protein
Sojamix
A mix with soya protein and selected bakery ingredients, designed to enrich breads and snacks while maintaining volume, texture and flavour.
Claim threshold: ≥ 20% of the energy value comes from protein
Main benefit: More plant protein In the finished product
It is a threshold for nutrition claim, not an analytical result of this recipe. It should be checked in the final food.
- Soya protein
- Wheat gluten
Finished product · guide image
“Plant protein formulated for bakery performance.
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.
Claim threshold: ≥ 20% of the energy value comes from protein It is a threshold for nutrition claim, not an analytical result of this recipe. It should be checked in the final food.
For your business
A product with commercial appeal
- Can enrich existing products or help create a dedicated range.
- Adapts to different formats and nutritional goals.
- Provides an established starting point for industrial development.
Main ingredients
- Soya protein
- Wheat gluten
- Cereal base
Contains soya and gluten.
The detailed composition is provided in the technical data sheet.
Professional information
- Applications
- Bread, Snacks
- 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 Sojamix
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.
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.
Functional 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.
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