BISCUIT INGREDIENTS AND FLAVOUR TRENDS
It has been possible to triple the protein content of Heidesand biscuits, while retaining the
characteristic crumbly, melt-in-mouth texture.
ENRICHMENT without
PROTEIN
Suzanne Callander explores the different ways that bakery manufacturers can increase the protein content in their biscuits and cookies and looks at the ingredients that can help overcome reformulation challenges.
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
30 • KENNEDY’S BAKERY PRODUCTION • AUGUST/SEPTEMBER 2025
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