Situation
A customer approached our
team after dealing with
problems fortifying their thin
waffle with protein. They tried
a variety of proteins - Pea
Protein, WPC 80 and WPI.
The customer experienced
breaking and cracking
challenges in waffles and
had machinability issues
due to the batter viscosity
and tackiness.
Goals
Solution
AMCO Proteins evaluated the gold standard waffle batter to understand its behavior while mixing and baking. The evaluations also involved several iterations with whey protein concentrate, whey protein isolate and pea protein. Whey protein concentrate caused the batter to be too runny and left the waffles with cracks. Whey protein isolate made the waffles too brittle and collapsed the structural integrity once baked, on the other hand, the pea protein created grittiness and an astringency in the waffles.
Ultimately, we proposed that AMCO Proteins’
BakePLUS dairy protein blend would be the ideal
solution to solve their production and nutritional
challenges.
Results
By fortifying these waffles with BakePLUS, AMCO Proteins solved customer’s challenges:
BakePLUS, a unique blend of dairy proteins, is the solution to fortify snacks and baked goods with protein. It prevents over-aeration and product rise/lift which occurs when protein is added to baked goods. • Highly soluble • Heat stable • Resists gelling during processing