Technical / White Paper
Creating great taste & texture in high-protein bakery & snacks
Having trouble formulating high-protein bars? Combined with higher molecular weight proteins, such as WPI, ProTake® improves the processability of your bar formulation, preventing cracking and hardness during formulation. And even with over 30% protein, our ProTake will help maintain bar softness over time. Hydrolyzed collagen used in combination with other proteins of higher molecular weight can support the development of great tasting high protein bars with the desired soft, chewy and short texture.
Get expert support from Rousselot in formulation. Contact us now!