Increasing fibre and protein in biscuits changes the solids balance that controls dough consistency and baked bite. A fibre-rich fraction can raise water demand, while added pulse protein changes composition and may influence the matrix, so developers need to optimise hydration and texture alongside the nutritional target.
Nutri-Score improvement
A stronger fibre and protein balance in biscuits can help improve Nutri-Score and reinforce the nutritional proposition.
PisumRICH
This ingredient can provide protein fortification and fibre and nutrition enhancer in this formulation. This ingredient is derived from the pea hull and contains more than 85% insoluble fibre, with high water retention and strong fat-binding properties rather than protein- or starch-led functionality.
PisumPRO
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Its 55% native yellow-pea protein combines protein enrichment with documented emulsifying and foaming functionality.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
Controls water absorption in doughs.
Delivers moist texture and improved crumb structure in muffins.
Boosts protein content without compromising texture.
Improves fibre content while maintaining bakery quality.
Provides crisp texture and clean-label gluten-free positioning.
Nutritious gluten-free biscuits with balanced texture.
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