Loryma, manufacturer of wheat raw materials, unveils a basic functional mix for muffins and sponge cakes as part of the Lory Bake line. This added value blend not only ensures sensory appeal in finished products, but also responds to current market trends, thanks to several additional health benefits. Perfect for the “coffee to go” segment with its street food character, recipes can boast reduced sugar and increased protein content, and therefore perfectly meet consumer demand for nutritious “free-from” products.

The growing trend towards low carb/high protein products, currently still dominant in the bread and rolls segment, is now spilling over into the pastry category. While fine baked goods usually have a high sugar and fat content, which determines their typical taste, Loryma’s functional blend meets the challenge of preserving texture and flavour while optimizing nutritional values.

Lory Bake High Protein is a functional base compound, free of added sugars and rich in proteins. The use of wheat proteins and specially modified starches makes it possible to achieve a pleasing texture with significantly reduced carbohydrate content. A blueberry muffin made with the compound, for example, has around 30 % fewer calories, 25 % less fat, 50 % less carbohydrates, over 80 % less sugar and three times as much protein than its classic counterpart. Lory Bake High Protein can be freely customized with additional components, and therefore be used in a multitude of ways. Manufactured products are particularly suitable for the frozen food sector and are ideal for the food service industry. The product is also vegetarian-friendly.