NaProLup ingredients in bakery products.

For bakery products NaProLup flour types as well as NaProLup protein concentrates will be applied. This is a matter of case-by-case decision depending on the final product and on the desired impact. General advantages of lupin constituents in bakery products are

for bread:

• humidity control in the bread crumb
• formation of denser crumbs
• significant reduction of starch retrogradation rate
• improved crust structure and taste

for cookies and biscuit types:

• crispness improvement and preservation over a longer time period

for Swiss role and shortcrust pastry types:

• softness improvement and preservation over a longer time period
• reduction or replacement of egg yolk

for sweet and/or fatty fillings and coatings (patisserie products):

• emulsifier and creaminess enhancer
• freeze-thaw-stabiliser

NaProLup in general significantly elongates shelf life of freshly prepared and packaged bakery products.