A Powerful, 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 Bakery Products Mix is an innovative product developed for both home users and professional producers, offering a perfect blend of taste, functionality, and consistency.

Thanks to its special formula that requires no additional flour, it ensures consistent quality in every production run. It helps you achieve high-protein, balanced, and reliable results in a wide range of baked goods, from bread to pastries, pizza to flatbreads.

Why Choose High-Protein Plain Bakery Mix?

• High protein content that supports daily protein intake

• A total of 23 amino acids, 9 of which are essential amino acids

• Suitable for both home kitchens and professional production

• Convenient use that requires no additional flour

• A single mix solution for various product types

• Consistent texture, volume, and flavor

The Importance of Protein for the Body

Protein is an essential nutrient necessary 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:

• Maintains daily physical and mental performance,

• Ensuring a prolonged feeling of fullness,

• Supports growth and development,

• Helps reduce muscle loss as one ages.

This product has been developed to support balanced nutrition for everyone in society—from children to adults, and from those with demanding schedules to older adults—thanks to its amino acid profile.

Usage Areas

• Bread and bread products

• Buns, pastries, and baked goods

• Flatbreads, pita, and lavash

• Pizza dough

• Cookies (made without yeast)

Sample Recipe (Bread, Hamburger Buns, Sandwiches)

• High-Protein Plain Flour Mix: 1000 g

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

• Yeast: 30 g

Preparation:

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

2. Add water and yeast, then 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 rise.

Example use: The dough can be divided into 120 g portions to make sandwich or hamburger buns. Shaped products are allowed to rise for 45–60 minutes.

Baking: Bake in a preheated 180 °C oven for 13–15 minutes. In 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 start of baking.

Alternative Use: The same dough can also be prepared by placing an adequate amount in a toaster pan or bread pan. For larger loaves, the baking time should be extended accordingly.

Note:
We wish health and success to the hands and efforts of the mothers, bakers, and all users who prepare this product. Oven performance and results may vary depending on the equipment used.

When producing with the High-Protein Plain Flour Mix, if the ingredients added during the dough stage range from 730 g to 830 g, the baked product will contain an average of 16.5–18 g of protein per 100 g. This may vary depending on the liquids (water, oil, etc.) added to the product. During the production process, eggs may be brushed on for decoration, or you may use alternative decorative ingredients.

High-Protein Plain Flour Mix No. 17

Nutritional Value per 100 g / ml

Energy (kcal) 334

Energy (kJ) 1399

Fat (g) 2.2

– Saturated Fat (g) 0.28

Carbohydrates (g) 53.17

– Sugars (g) 5.25

Fiber (g) 2.8

Protein (g) 28.02

Sodium (g) 2.19

• This table pertains to the powdered mix product.

High-Protein Baked Product (Final Product)

Nutritional Value per 100 g / ml

Energy (kcal) 212

Energy (kJ) 889

Fat (g) 1.38

– Saturated Fat (g) 0.18

Carbohydrates (g) 33.46

– Sugars (g) 3.30

Fiber (g) 1.76

Protein (g) 17.61

Sodium (g) 1.37

• This table reflects the final cooked product.

• This table shows the average nutritional values of the products you have made after baking.

Nutritional values may vary depending on the type of liquid used, yeast ratio, and baking conditions. The table assumes a total of 780 g of water + yeast was added to make the dough. Nutritional values may vary if products such as liquid oil or solid fat are added. If the total amount added remains within the recommended amounts, the protein content will range from 16.5 to 18 g per 100 g of product.

Ingredients

Wheat flour, Protein blend (plant-based, animal-based), Wheat germ, Salt, Beet sugar, Enzyme (fungal alpha-amylase)

Allergen Warning

Contains gluten, milk, and eggs.

All raw materials used are certified halal.