PRODUCT DETAILS

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

In today's dietary habits, the consumption of fiber and low-glycemic index grains is as important as adequate and quality protein intake. The High-Protein Cereal Bakery Mix is an innovative product developed for both home users and professional producers, offering flavor, functionality, and consistency.

Thanks to its special formula that does not require 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 Cereal Bakery Mix?

• High protein content supporting daily protein intake

• Rich amino acid profile

• Suitable for home kitchens and professional production

• Practical use without the need for additional flour

• Single mix solution for different product types

• Standard texture, volume, and taste

• Protein + High Fiber

• Natural Fiber Source

• Long-lasting feeling of fullness

Reasons for the Nutritional and Functional Properties of Grain and Seed Components

• Rye Flour and Crushed Rye: Increases water retention capacity, ensures longer shelf life, supports gut microbiota.

• Crushed Wheat: Increases fiber content, provides natural grain texture, gives sustained energy.

• Wheat Germ: A natural source of Vitamin E, contains high-quality protein and minerals.

• Sesame: A source of plant-based protein and calcium, adds aromatic flavor.

• Sunflower Seed Kernels: Contains Vitamin E and healthy fatty acids, increases the nutritional value of the product.

• Linseed: A source of Omega-3 and soluble fiber, increases water-binding capacity.

• Roasted Malt Wheat Flour: Provides natural color and aroma, supports fermentation.

The Importance of Protein for the Body

Protein is an essential nutrient 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:

• Contributes to maintaining daily physical and mental performance,

• Ensures a long-lasting feeling of fullness,

• Supports growth and development,

• Helps reduce muscle loss as one ages.

This product has been developed to support the balanced nutrition of all segments of society, from children to adults, from individuals with busy schedules to the elderly, with its amino acid profile.

Areas of Use

• Cereal bread and various types of bread

• Pastries, buns, and baked goods

• Flatbread, pita, and lavash

• Pizza dough

• Cookies (without yeast)

Sample Recipe (Bread, Hamburger Bun, Sandwich)

• High-Protein Cereal Bakery Mix: 1000 g

• Water: 650 – 720 ml (depending on dough consistency)

• Yeast: 30 g

Preparation:

1. Place the BÄKKER Mix in 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 let it proof.

Sample use: The dough can be divided into 120g portions to prepare sandwiches or hamburger buns. The shaped products are proofed 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 introduce steam for approximately 5 seconds at the beginning of baking.

Alternative Use: The same dough can also be prepared in a toast pan or by placing a sufficient amount of dough in a bread pan. For larger breads, the baking time is extended as needed.

Note: We wish good health to the hands and efforts of our mothers, master bakers, and all users who prepare this product. Oven performance and results may vary depending on the equipment used. When producing with High-Protein Cereal Bakery Mix, if the ingredients added to the dough stage are between 650 g and 720 g, the baked product will have an average of 20 – 22 g protein per 100 g. This varies depending on the liquids (water, oil, etc.) added to the product. During preparation, eggs can be brushed on for decoration, and various alternative decorative materials can be used.

High-Protein Rye Bakery Mix No.20

Nutritional Value 100 g / ml

Energy (kcal) 306

Energy (kJ) 1281

Fat (g) 4.57

- Saturated Fat (g) 0.84

Carbohydrate (g) 43.95

- Sugars (g) 5.51

Fiber (g) 4.07

Protein (g) 30.59

Salt (g) 2.04

• Table for Powdered Mix Product.

High-Protein Rye Baked Product (Final Product)

Nutritional Value 100 g / ml

Energy (kcal) 204

Energy (kJ) 853

Fat (g) 3.04

- Saturated Fat (g) 0.56

Carbohydrate (g) 29.26

- Sugars (g) 3.66

Fiber (g) 2.70

Protein (g) 20.33

Salt (g) 1.59

• Table for the final baked product.
• This is an average nutritional value table for your products after baking. Nutritional values may vary depending on the type of liquid used (water, oil, etc.), yeast ratio, and baking conditions. The table assumes a total of 730 g of water + yeast were added to form the dough. If products like liquid oil or solid fat are added, the nutritional values may change. If the total amount added remains within the recommended quantities, the protein content will be in the range of 20 – 22 g per 100 g of product.

Ingredients

Wheat Flour, Protein Blend (Vegetable, Animal), Rye Flour, Wheat Germ, Crushed Rye, Crushed Wheat, Sesame, Roasted Malt Wheat Flour, Sunflower Seed Kernels, Linseed, Beet Sugar, Enzyme (Alpha Amylase)

Allergen Warning

Contains gluten-containing grains (wheat, rye), milk, egg, and sesame.

All raw materials we use are halal certified.

Company Information

GLOBALVORE FOODS INTERNATIONAL TRADE FOODS INTERNATIONAL TRADE LTD. CO.

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 Information

This product is a food product. It is not used for treatment purposes. Nutritional values may vary depending on production and baking conditions.