PRODUCT DETAILS

A Strong, Balanced, and Practical Protein Solution for Daily Nutrition

In today's dietary habits, adequate and high-quality protein intake is of great importance for all age groups. The High-Protein Plain Baked Goods Mix is an innovative product developed for both home users and professional producers, offering taste, functionality, and consistency.

Thanks to its special formula that requires no additional flour, it ensures the same quality in every production. It helps you achieve high-protein, balanced, and reliable results in many baked goods, from bread to pastries, pizza to flatbread.

Why High-Protein Plain Baked Goods Mix?

• High protein content supporting daily protein intake

• Rich amino acid profile

• Suitable for home kitchens and professional production

• Practical use, requiring no additional flour

• A single mix solution for various product types

• Standard texture, volume, and taste

The Importance of Protein for the Body

Protein is an essential nutrient required for the maintenance and regeneration of muscles, bones, skin, and connective tissues. It also plays a role in the normal functioning of enzymes, hormones, and the immune system.

Adequate protein intake:

• Helps maintain daily physical and mental performance,

• Provides a long-lasting feeling of fullness,

• Supports growth and development,

• Contributes to reducing muscle loss as we age.

This product has been developed with its amino acid profile to support the balanced nutrition of all segments of society, from children to adults, from those working at an intense pace to the elderly.

Areas of Use

• Bread and bread varieties

• Pastries, buns, and dough products

• Flatbread, pide, and lavash

• Pizza dough

• Cookies (without yeast)

Sample Usage Recipe (Bread, Hamburger Bun, Sandwich)

• High-Protein Plain Baked Goods Mix: 1000 g

• Water: 700 – 800 ml (depending on dough consistency)

• Yeast: 30 g

Preparation:

1. Place the BÄKKER Mix into a mixer bowl or a kneading bowl if kneading by hand.

2. Add water and yeast and knead until a standard dough consistency is achieved.

3. Let the kneaded dough rest for 10–15 minutes.

4. Shape the rested dough as desired and leave to proof.

Sample use: Divide the dough into 120g portions to prepare sandwich or hamburger buns. Proof the shaped products for 45–60 minutes.

Baking: Bake in a preheated oven at 180 °C for 13–15 minutes. For home ovens, it is recommended to place a small container of water inside the oven during baking.

Industrial Oven Use: If baking in an industrial oven, it is recommended to apply steam for approximately 5 seconds at the start of baking.

Alternative Use: The same dough can be used to prepare toast in a toast mold or by placing an adequate amount of dough in a bread pan. For larger breads, extend the baking time as needed.

Note: Our appreciation to all mothers, masters, and users who prepare this product. Oven performance and results may vary depending on the equipment used.

When producing with High-Protein Plain Baked Goods Mix, if the ingredients added at the dough stage are between 730g and 830g, the baked product will have an average of 20 – 22g of protein per 100g. This varies depending on the liquids (water, oil, etc.) added to the product. During preparation, you can brush with egg for decoration, or use different alternative decorative materials.

High-Protein Plain Baked Goods Mix No.20

Nutritional Value 100 g / ml

Energy (kcal) 343

Energy (kJ) 1438

Fat (g) 3.51

- Saturated Fat (g) 0.89

Carbohydrate (g) 48.31

- Sugars (g) 4.92

Fiber (g) 2.57

Protein (g) 32.12

Salt (g) 2.47

• Table for the Powder Mix Product.

High-Protein Baked Product (Final Product)

Nutritional Value 100 g / ml

Energy (kcal) 219

Energy (kJ) 919

Fat (g) 2.24

- Saturated Fat (g) 0.57

Carbohydrate (g) 30.94

- Sugars (g) 3.16

Fiber (g) 1.66

Protein (g) 20.54

Salt (g) 1.58

• Table for the final baked product.

• This table represents the average nutritional value after baking the products you make. Nutritional values may vary depending on the type of liquid used, yeast ratio, and baking conditions.The table assumes a total of 780g of Water + Yeast was added to form the dough. Nutritional values may change if products such as liquid oil or solid fat are added.

If the total amount added remains within the recommended quantities, the protein content will be in the range of 20 – 22g per 100g of product.

Ingredients

Wheat flour, Protein blend (Vegetable, Animal), Wheat germ, Salt, Beet sugar, Enzyme (fungal alpha-amylase)

Allergen Warning

Contains Gluten, Milk, and Egg.

All raw materials we use are Halal certified.

Company Information

GLOBALVORE FOODS INTERNATIONAL TRADE GIDA ULUSLARARASI TİC. LTD. ŞTİ.

Batı Sitesi Mahallesi Gersan Sanayi Sitesi 2307 Cadde No:54 Yenimahalle / Ankara

Tax Office: Ulus – Tax ID: 6091407718

Email: info@globalvore.com

Helpline: 0 (312) 255 37 73

Legal Notice

This product is a food product. It is not intended for the prevention or treatment of diseases. Nutritional values may vary depending on production and baking conditions.