Adding fava ingredients to bakery and snack formulations changes both protein contribution and the structural role of the flour system. The useful inclusion level therefore depends on hydration, process format and the texture target rather than on pulse enrichment alone.
Product differentiation
A distinctive combination of performance and product story gives snacks a clearer premium position.
ViciaNAT
This ingredient can provide texture and structure building and protein fortification in this formulation. Fava-bean flour is particularly differentiated in bakery: Ebro application guidance positions it as a bread improver where dough strength and a lighter crumb are relevant.
ViciaPRO
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Compared with PisumPRO, the fava-bean route reaches a higher protein concentration of 65-75%; Ebro also uses locally grown, selected fava-bean varieties for this range.
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.
Enhances texture, volume and moisture retention in cakes.
Delivers light texture and crisp bite in wholegrain crispbread production.
Delivers moist texture and improved crumb structure in muffins.
Controls water absorption in doughs.
Improves bread naturally with native fava bean flour.
Enables fibre-rich digestive style biscuits with clean ingredients.
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