High-Protein Durum Blend

KEY PROPERTIES: This high-protein durum blend is based on durum semolina combined with selected plant-based protein ingredients to create a functional flour mix tailored for for both pasta and bread applications. The formulation provides 20 g of protein per 100 g of dry blend and is also a source of dietary fiber, making it well suited for modern high-protein pasta concepts. Depending on nutritional targets and end-use requirements, alternative formulations with increased protein levels can be developed.

KEY ADVANTAGES•Enhanced nutritional profile: With its elevated plant-based protein content and added fiber, the blend improves the nutritional value of dough systems while maintaining familiar texture and eating quality.•Plant-based protein source: Made entirely from plant ingredients, the blend is ideal for vegan and vegetarian formulations in both pasta and yeast-leavened bakery products.•Improved dough performance: The combination of durum semolina, wheat gluten, and legume proteins helps form a cohesive and resilient dough structure, delivering stable shaping properties, mechanical resistance, and resilient end-product texture.•Increased dough stability through functional durum wheat flour: The inclusion of functional durum wheat flour strengthens the dough matrix and reduces stickiness, resulting in smoother handling and easier sheet formation. This is particularly valuable for lasagna sheets, filled pasta, as well as bread doughs requiring higher hydration and structure.