Wheat protein crispies

Das Bild zeigt eine Menge von kleinen, braunen Weizenprotein-Crispies, die auf einer weißen Oberfläche verstreut sind.

Looking for the right crispy ingredient for your product?

Product description

Wheat protein crispies are crunchy, protein-rich ingredients for food manufacturers developing bars, cereals, snacks, bakery products and other textured food concepts. Made from selected wheat and rice flour, the small brown crispies combine a structured crunch with high water and oil binding capacity and can help add texture, bite and protein to finished products.

The standard formulation also contains low-fat alkalized cocoa powder. For industrial product development, the appropriate use depends on the target texture, formulation and processing conditions. Technical specifications and product samples are available on request.

High protein content
Crisp and structured texture
High water and oil binding capacity
Pronounced crunch and bite
Small, bulky brown crispies with low-fat alkalized cocoa powder

Our wheat protein crispies are made from carefully selected wheat and rice flour and processed to achieve consistent texture and functionality for food production. We place importance on reliable raw material quality and sustainable sourcing practices throughout our supply chain.

Our wheat protein crispies are available in different packaging formats for industrial food production. Standard options include 20 kg bags, 25 kg bags, big bags and silo trucks.

The packaging is designed to protect product quality during storage and transportation. Alternative packaging formats, minimum order quantities and logistical options are available on request.

Applications

"Wheat protein crispies give product developers a practical way to combine protein enrichment with a defined crunch. Their texture makes them particularly interesting for bars, cereals, snacks and other products where a crispy bite is essential."

Certified food technologist Wolfgang Walk

Weizenprotein Crispies für Lebensmittelhersteller

Weizenprotein Crispies sind proteinreiche, knusprige Zutaten für Lebensmittelhersteller, die Riegel, Cerealien, Snacks, Backwaren und weitere Produkte mit einem definierten Crunch entwickeln. Ihre strukturierte Form, der hohe Proteingehalt sowie die Wasser- und Ölbindung machen sie interessant für Rezepturen, bei denen Nährwertpositionierung und sensorische Eigenschaften miteinander kombiniert werden sollen. Als knusprige Inclusions können sie Struktur, Biss und eine klare Produktdifferenzierung unterstützen.

Hersteller, die unterschiedliche knusprige Zutaten vergleichen möchten, können auch Bio Reiscrispies, Vollkorn Reiscrispies - glutenfrei oder Kakao Weizen Reis Mais Crisp rund für alternative Rohstoffbasen, Texturen und Produktkonzepte prüfen. Wir unterstützen R&D, Einkauf und Produktentwicklung bei der Auswahl geeigneter Zutaten sowie mit technischen Unterlagen, Produktmustern, Gebindeoptionen und Informationen für skalierbare Produktionsmengen.

Protein crispies for product development

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Request data sheet

For detailed information on specifications and applications, you can request the data sheet here.

Request data sheet

Wheat protein - Crispies are a vegetable protein product made from wheat and rice flour and are used in food production to improve the texture and chewiness of products.

They offer a high protein content, excellent texture, high water and oil binding capacity and a wide range of applications.

Wheat protein crispies can be used in a variety of products, including protein bars, muesli and granola, energy bars, protein powder mixes, baked goods (such as protein muffins and cookies) and various protein-rich snacks such as protein chips and crackers

Wheat protein crispies are made from carefully selected wheat and rice flour. The process involves extracting and texturizing the proteins to obtain a highly functional and versatile product, which is then further processed for various applications.

Yes, we offer product samples. Contact our sales team to receive a sample and test the quality of our wheat protein crispies.