PPMA PREVIEW
BRINGS ESG, QR LABELLING & TECH SOLUTIONS UNDER
One Roof Organised by Automate UK, and now in its 38th year, the PPMA Total Show®
2025 will bring more than 350 exhibitors and a series of expert-led seminars to the NEC, Birmingham from 23-25 September.
T
he growing demand for plant- based, protein-enriched sweet bakery products continues to shape the sector. With
sustained growth anticipated in the coming years and with consumer interest in functional nutrition remaining strong, bakery producers need to identify ways to boost the protein content of their products – even in sweet baked goods such as cookies and biscuits. This can, however, present some challenges – increasing protein levels can disrupt production processes and alter dough characteristics, potentially impacting the structure, taste and mouthfeel of the product. Maintaining a high sensory standard while improving nutritional value does require a careful balance of formulations and the use of ingredients specifically designed for the application.
Kröner-Stärke believes it is able to
address these challenges with its range of grain-based ingredient solutions. Gentle production methods, designed to preserve the natural functionality of the raw materials, results in a clean-label ingredient that can be precisely tailored to meet the application requirements. Two specific variants available from
the company are said to be best suited to protein enrichment in cookies and biscuits in particular. Wheat Gluten Vital, for example, is a functional protein with good viscoelastic properties, offering high water absorption and strong dough stabilisation. It can support increased volume, extended shelf life, and protein adjustment. Additionally, it regulates moisture and binds considerable amounts of liquid, making it invaluable in numerous formulations. To address the occasionally challenging processing behaviour of
viscoelastic wheat gluten in cookies and biscuits, the denatured Glustar 100 protein offers a high protein content but lacks viscoelasticity. Thanks to its dispersibility it can be easily integrated into recipes. Acting as a filler, it provides dough structure and results in crumbly, crisp end products. The proportion of protein substitution can be tailored to the recipe, dough consistency, and the protein content target and, in some applications combining both proteins can help improve processing performance. Both proteins can be declared as
‘wheat protein’ or ‘wheat gluten’ and contain approximately 80g of protein per 100g of product. Under certain conditions, a higher protein content can also permit the use of health claims and contribute to an improved Nutri-Score. To illustrate how protein enrichment can be implemented without compromising product
10 • KENNEDY’S BAKERY PRODUCTION • AUGUST/SEPTEMBER 2025
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