7 03, 2022

When Should You Bake with Whey Protein?

More than you are now! With the current keto and high protein trend, this naturally protein-rich ingredient packs a big punch when used in food. Not only does it increase protein in baked goods, whey also helps increase quality. It has strong water-binding properties that work well with whole wheat flours. Whey Functionality When used in baking, [...]

18 11, 2020

How to Maximize Protein in Premium Bakery Products

Brought to you by Arla Food Ingredients Muffins, brownies, croissants – wherever you look in the fine bakery category, there’s a growing demand for premium, single-portion products that are enriched with protein. And not just a small addition, either. Today, consumers increasingly want to see anything from 20% to 40% protein on the label [...]

12 11, 2019

3 Problems and Solutions for High-protein Cookies

Brought to you by Arla Foods Ingredients Commercial bakers are adding protein. Lots of it. To everything. The high-protein trend is taking off in the baking industry, with consumers looking for added value and nutrition to their food. Baking with extra protein does present its fair share of challenges, but there are a growing number [...]

4 02, 2019

High Protein Bread

High Protein Bread What is High Protein Bread? High protein bread has been formulated and processed to comply with food labeling requirements for the nutrient content claims of:1,2 “High in protein” “Rich in protein” “Excellent source of protein” This claim requires that the finished product contains at least 20% protein per reference [...]

12 03, 2016

Whey Protein

Whey Protein What is Whey Protein? Whey protein is the protein concentrate or isolates of whey—a liquid left after the straining of coagulated milk curd.1 In baking, whey protein is used for its emulsifying, foaming, gelling, stabilizing, browning, and nutritional properties.1 It is also used as a substitute for egg whites. Types [...]

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