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Foodservice

For commercial bakeries and food production operations, ProBiotein^® adds great flavor and important prebiotic fibers. It helps support good health and strong immune systems. Breads and pizza doughs will have a tangy, sourdough taste. It has zero net carbs, is keto friendly, and includes 4 prebiotic fibers, plus omega-3, lignans and beta-glucans, ProBiotein helps make your products better tasting and more nutritious.

For Foodservice & Commercial Orders –

• Call: 888-229-0465 Toll Free
• Email: orders@probiotein.com

Commercial orders do not qualify for Free Shipping.

Applications –

• Baked Goods
• Pizza & Flatbreads
• Breads & Rolls
• Muffins & Scones
• Smoothies & More

Sensory Impact Baked Goods –

• Complements Umami
• Carmelization
• Maillard Flavor Notes

Label Callouts –

• Zero Net Carbs
• Functional Nutrition
• Plant Based
• Naturally Fermented

Special Services –

• Co-packing
• Private Labeling
• Product Development

For Michael's Prebiotic Pizza Dough recipe with ProBiotein, click here to download the PDF.

What Bread Experts Say

Michael Kalanty

How To Bake Bread

Michael Kalanty is an advisor to Food First for the baking industry. His book How To Bake Bread is a good resource for beginner or professional.

Peter Reinhart

Bread Revolution

In his book Bread Revolution, master baker Peter Reinhart talks about baking with ProBiotein in the chapter "The Next New Bread Frontier".

"I made a couple of loaves of regular French bread adding in a small amount of ProBiotein, just 2% of the flour weight. The crusty bread baked up as nicely as ever. The real surprise was the flavor, which was quite similar to a very tangy San Francisco sourdough bread. I made another batch using the same recipe, this time with only 1% Probiotein, and the results were perfect! I since tried it with other recipes, and even in breads made with sprouted flour. I achieved the same complex sourdough flavor."

"There seemed to be just enough viable, dormant organisms in the dried grain to both enhance the fermentation of the dough and also generate sufficient lactic acid so that it acted almost like an instant sourdough starter. .Many large commercial operations use sourdough powders, but I always considered it kind of like cheating. However, this stuff worked, and there was nothing in it beyond pre-fermented dried grain!"

– Your ProBiotein Team