SPECIAL GRAIN SERIES

HIGH-PROTEIN
GRAIN-BASED BAKED GOODS
MIX NO. 20

PRODUCT DESCRIPTION

A Powerful, Balanced, and Convenient Protein Solution for Daily Nutrition

In today’s dietary habits, consuming sufficient and high-quality protein is just as important as consuming fiber and low-glycemic-index grains. High-Protein Grain-Based Bakery Products Mixi is an innovative product developed for both home users and professional producers, offering a combination 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 High-Protein Grain-Based 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

• Protein + High Fiber

• Natural Fiber Source

• Long-lasting feeling of fullness

Reasons Why Grain and Seed Ingredients Are Nutritious and Functional

• Rye Flour and Rye Groats: Increase water-holding capacity, delay staling, and support gut microbiota.

• Wheat Bran: Increases fiber content, provides natural grain texture, and delivers 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 an aromatic flavor.

• Sunflower Seed Kernels: Contains vitamin E and healthy fatty acids, enhances the product’s nutritional value.

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

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

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,

• Ensuring a prolonged feeling of fullness,

• Supporting 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

• Whole-grain bread and various bread products

• Pastries, buns, and baked goods

• Bazlama, pide, and lavash

• Pizza dough

• Cookies (made without yeast)

Sample Recipe (Bread, Hamburger Buns, Sandwiches)

• High-Protein Whole Grain Flour Mix: 1000 g

• Water: 650–720 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 inject 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 well-being 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 Whole Grain Flour Mix, if the ingredients added during the dough stage range between 650 g and 720 g, the baked product will contain an average of 20–22 g of protein per 100 g. This may vary depending on the liquids (water, oil, etc.) added to the product. During the preparation stage, you can brush the surface with egg for decoration or use different alternative decorative ingredients.

High-Protein Rye Flour Mix No. 20

Nutritional Value per 100 g / ml

Energy (kcal) 306

Energy (kJ) 1281

Fat (g) 4.57

– Saturated Fat (g) 0.84

Carbohydrates (g) 43.95

– Sugars (g) 5.51

Fiber (g) 4.07

Protein (g) 30.59

Sodium (g) 2.04

• This table pertains to the powdered mix product.

High-Protein Rye Baked Product (Final Product)

Nutritional Value per 100 g / ml

Energy (kcal) 204

Energy (kJ) 853

Fat (g) 3.04

– Saturated Fat (g) 0.56

Carbohydrates (g) 29.26

– Sugars (g) 3.66

Fiber (g) 2.70

Protein (g) 20.33

Sodium (g) 1.59

• 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 (water, oil, etc.), yeast ratio, and baking conditions. The table assumes a total of 730 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 be in the range of 20–22 g per 100 g of product.

Ingredients

Wheat Flour, Protein Blend (Plant-Based, Animal-Based), Rye Flour, Bran, Rye Groats, Wheat Groats, Sesame Seeds, Roasted Malted Wheat Flour, Sunflower Seeds, Flaxseeds, Beet Sugar, Enzyme (Alpha-Amylase)

Allergen Warning

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

All raw materials we use are certified halal.

KEY BENEFITS

• Rich Source of Nutrition: Thanks to carefully selected ingredients, it is easy to digest and has a high nutritional value.
• Visual Appeal: The product’s appearance and intact grains make it visually appealing and appetizing.
• High Fermentation Resistance: It remains intact even in dough that has been fermented for a long time.
• Industrial Efficiency: It ensures a seamless processing workflow across all production lines.