The launch of ProteinPro Strength and ProteinPro Flex aims to solve the technical headaches typically associated with protein enrichment, such as dough density and off-flavors. While Strength is engineered for bagels and rolls where volume is paramount, Flex offers a more adaptable profile for flatbreads and bun production. These ready-to-use mixes allow commercial bakeries to label their products as good or excellent sources of protein and fiber.

Constance Macri, R&D Manager for Bakery Mixes & Improvers at Puratos USA, notes that scaling protein fortification in a factory setting is rarely straightforward. Protein additives often disrupt water absorption and handling, creating production bottlenecks. By streamlining these variables, Puratos hopes to help bakers bypass the trial-and-error phase and meet the rising consumer appetite for functional food without compromising the soft, familiar quality of traditional bakery items.