SB PROT MAX P-30
CODE - B12640SwissBake® ProtMax P30 is a low carb high protein bread premix specially designed with nutritious functional ingredients to meet the demands of keto bread recipes and high protein breads in artisan me...Read More
- A natural low carb, high protein formula
- Suitable for keto bread recipes
- Professional-grade results in commercial use
- Requires only water, oil & yeast
USAGE : Low carb, high protein bread with a mix of healthy seeds and grains
DOSAGE : 100%
Available Pack Sizes :
5 KG BAG
Description
SwissBake® Prot Max P30 is an innovative high protein, low carb bread premix tailored for health-focused bakery applications. Formulated with a proprietary blend of plant-based proteins, fiber-rich ingredients, and low-GI grains, it enables the production of high-protein breads with a dense yet soft crumb and excellent shelf life.
Our low carb high protein bread premix is especially suited for commercial bakeries, HoReCa, wellness-focused brands, and diet-centric food services that cater to fitness-conscious, diabetic, or ketogenic consumers. With 30g protein in two bread slices and a net carb profile significantly lower than traditional breads, it meets modern demands for high-performance nutrition and keto bread recipes.
Our high protein bread premix requires no complex handling and supports consistent results across automated or artisanal bakery setups. It can be used for various formats such as protein sandwich breads, rolls, toasts, or meal replacement loaves
Key Ingredients
Whey Protein, Oat Protein, Soya Protein, Wheat Protein, Wheat Fibres, Sunflower seeds, Sesame seeds, Linseeds, Soya flour, Oat bran, Rye sour dough ferment, Barley malt, Whole meal flour
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| SB PROT MAX P-30-B12640 | 1000 gm | 100% |
| WATER | 900 gm | 90% |
| YEAST | 40 gm | 4% |
| SALT | 20 gm | 2% |
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Method
Place all the ingredients in the mixing bowl. Using a spiral mixer with a hook attachment, mix at slow speed for 4 minutes and fast speed for 15 - 18 minutes. Dough temperature should be between 24°C to 26°C. Bulk fermentation for 15 minutes approximately. Scale the dough weight to 500 gm to 600 gm in a mould or shape as desired. Final proofing for 50 to 60 minutes at 32°C and 75% relative humidity. Bake at 230°C under a falling temperature of 210°C for approximately 50 to 60 minutes. Bake with lots of steam
- Additional mixing time will give more volume
- Bread tastes best when toasted
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