OvenPro™ Series
High protein and fiber solutions that functionally improve the nutrition, flavor, texture and stability of baked goods.
Global bakery product launches with high added protein claims that include dairy protein ingredients are on the rise from 4.3% Sept 2015-Aug 2016 to 10.7% Sept 2020-Aug 2021.1 Consumers are showing increased interest for high protein baked goods with ~40% saying they are somewhat or very interested in consuming high protein pancakes, waffles and muffins.2 OvenPro provides a range of functionally beneficial ingredients that allow for higher levels of protein and fiber, and low levels of sugar and net carbs to be achievable in a wide variety of baked goods.
OvenPro Bread & Bread Zero Net Carb
Bread Benefits
- Similar dough handling properties to bread flour
- Similar absorption to bread flour
- Strong mix tolerance
- Cream white in color
- Moisture retention
Bread Zero Net Carb Benefits
- Formulated to obtain a zero net carb nutritional statement
- Similar dough handling properties to bread flour
- Similar absorption to bread flour
- Strong mix tolerance
- Cream white in color
Ideal applications
- Pan bread
- Hot dog and hamburger buns
- Pizza dough
- Naan
- Bagels
- English muffins
OvenPro Cake
Benefits
- Similar batter viscosity properties to pastry & all-purpose flour
- Provides structure and can replace eggs
- Cream white in color
- Delivers a moist mouthfeel
- Pairs well with a reduced sugar formulation
Ideal applications
- Medium and heavy weight cakes
- Snack & layer cakes
- Muffins
- Loaf quickbreads
- Pancakes and waffles
- Protein and fiber fortified products with serving sizes above 50g
OvenPro QuickBread
Benefits
- Drives a moist mouthfeel
- Cream white to off white in color
- Can replace eggs depending on product
Ideal applications
- High sugar products with small serving sizes
- Cookies
- Biscuits
- Muffins
- Light & medium wheat cakes
- Pancakes
- Brownies
