Get fit baking.
More protein. Fewer carbohydrates. Our baking protein now solves the "tasty or healthy?" dilemma when baking. For fitness-friendly nutritional values, unadulterated taste and a great baking experience, we combine heat-stable milk protein with cream of tartar baking powder. Sweet or savoury – baking protein makes any dough the perfect basis for fitness food.
- Suitable for sweet or savoury dough
- Simple to use
- For fitness-friendly baking
Our best values.
100 possibilities. And more.
For pancakes.
Brownies.
Muffins.
Pizza.
For pancakes.
Brownies.
Muffins.
Pizza.
Are you looking for a new favourite recipe?
Have a look at our intake recommendation. We'll tell you how we like it best.
For the perfect dough.
Dough meets protein. But that’s not all. We added the perfect amount of cream of tartar baking powder to our protein so that the dough stays light and fluffy. No more dry and crumbly dough or something that feels more like a chewing gum in your mouth ... By the way: Our baking protein is heat-stable up to 180°C. For real flavour and a great consistency.
- Cream of tartar baking powder – perfect consistency
- Heat-stable up to 180°C
- No gluten, artificial flavourings or sweeteners
Delightful for your taste buds and for your fitness.
Pizza, brownies and pancakes are delicious. But bad for your fitness? They don't have to be. You can replace up to half of the flour with our baking protein. Everything will taste just as delicious, but instead of empty calories, your muscles get the protein they need. And if you're interested: You also save on carbohydrates.
- An extra portion of protein
- Pure enjoyment
- 92% less carbohydrates
(*than standard type 405 wheat flour)
More protein. Fewer carbohydrates.
Double the protein.
Standard pancake
Pancake with foodspring baking protein
Half the carbohydrates.
Standard pancake
Pancake with foodspring baking protein
Protein kick for every day.
The baking protein won't let you down half way. Our baking protein is not only tasty but also affordable.*
*Based on the recipes on this page. Actual amounts may vary.
Frequently Asked Questions
Because with our baking protein we have created a protein mix that is specially designed for the requirements of baking. The baking protein is a heat-stable milk protein that doesn't affect the flavour of your favourite recipe, even at high temperatures. Milk protein is naturally composed of whey and casein. This combination and the cream of tartar baking powder supports good dough consistency.
Thanks to the perfect proportion of casein. To find this out our internal and external expert team of nutritionists and food technologists tried out various raw materials and carried out a lot of tests to find the perfect protein.
Cream of tartar baking powder is a raising agent that makes your dough light and fluffy. Unlike standard baking powder, our cream of tartar baking powder doesn't contain any phosphates, and has a milder flavour than other raising agents.
Because protein has different properties than flour the dough will be a little firmer than it would be in standard recipes with flour. You may notice this in the baked goods as well. If the dough is too firm you can add 10-20% more liquid. But don't worry: We put our baking protein to the test and tried out a wide variety of recipes. If you stick to the details of the original recipe and our recommendation to replace 30-50% of the flour with baking protein then there is nothing standing in the way of a perfect baking result.
We don't think much of carb-bashing and crash diets. But we do think it's good to eat smart. Unfortunately, the nutritional values of standard wheat flour products are often not fitness-friendly. By replacing some of the flour with our baking protein you can replace carbohydrates (and therefore some of the overall energy value) with protein. Increased protein intake is particularly useful in the muscle building or definition phase, to help you achieve your goals and support your body's functioning.
Our baking protein is very versatile and suitable for both sweet and savoury recipes. It differs from ready-mixes for pancakes or waffles and often contain many chemical additives. As protein has different baking properties than flour, it is important to follow most details of the original recipe. You give your favourite recipe better nutritional value without flavour enhancers and artificial flavourings and you don't have to forgo the enjoyment of the original.
Milk protein concentrate, cream of tartar baking powder (raising agent (sodium hydrogen carbonate), acidulant (potassium hydrogen tartrate), corn starch) (4%)
Whey protein concentrate, with raising agent for baking.
| Nutritional information | per 100 g |
|---|---|
| Energy | 1453 kJ/342 kcal |
| Fat | 1.4 g |
| of which saturated fatty acids | 1.1 g |
| Carbohydrates | 5.7 g |
| of which sugar | 4.8 g |
| Protein | 77 g |
| Salt | 0.20 g |
| Amino acids | per 100 g |
|---|---|
| Alanine | 3168 mg |
| Arginine | 3552 mg |
| Aspartic acid | 7488 mg |
| Cysteine | 1152 mg |
| Glutamic acid | 20736 mg |
| Glycine | 1824 mg |
| Histidine | 2592 mg |
| Isoleucine | 5088 mg |
| Leucine | 9216 mg |
| Lysine | 8064 mg |
| Methionine | 2688 mg |
| Phenylalanine | 4704 mg |
| Proline | 9408 mg |
| Serine | 5376 mg |
| Threonine | 4320 mg |
| Tryptophan | 1344 mg |
| Tyrosine | 5088 mg |
| Valine | 6144 mg |
Not suitable for people with the following allergies: Milk (incl. lactose). May contain traces of : crustaceans, soy, gluten.
Pizza, brownies or pancakes: Our baking protein turns your favourite dough into fitness food. Simply replace 30-50% of the flour volume with our baking protein and stick to all the other instructions in the recipe.
Note: Our baking protein is not suitable for shakes, because it contains cream of tartar baking powder. For a protein shake you can try our whey protein or vegan protein.
What's your favourite baking recipe? Baking protein is suitable for both sweet and savoury dough. Free from flavouring and sweetener, it offers fitness-friendly nutritional values and unadulterated taste.
Our favourite recipes
Protein brownies
Nutritional information (per 100 g): 278 kcal, 15 g protein, 24 g carbohydrates, 13 g fat
Per Brownie (per 85 g): 236 kcal, 13 g protein, 19 g carbohydrates, 11 g fat
- Ingredients for a brownie baking tray (23 x 23 cm)
- 80 g baking protein
- 80 g whole grain oats
- 2 ripe bananas
- 2 eggs
- 4 tbsps organic coconut oil
- 8 tbsps agave syrup
- 4 tbsp cocoa powder
- Preparation
- Mash the bananas with a fork.
- Mix all ingredients in a bowl.
- Grease a flat baking tin.
- Pour the dough into the greased baking tin.
- Bake in the oven at 180 degrees for about 20 minutes.
Nutritional information (per 100 g):
211 kcal, 16 g protein, 26 g carbohydrates, 4 g fat
Protein Pancakes
Nutritional information (per 100 g): 147 kcal, 15 g protein, 10 g carbohydrates, 5 g fat
per pancake (70 g): 125 kcal, 10 g protein, 7 g carbohydrates, 3.5 g fat
- Ingredients for one portion (4-5 pancakes)
- 60 g baking protein
- 2 ripe bananas
- 4 eggs
- Organic coconut oil
- Garnish with fruit of your choice
- Preparation
- Mash the bananas with a fork.
- Mix ingredients together until you get a creamy dough.
- Heat foodspring coconut oil in a pan.
- Pour the batter for a pancake into the hot pan.
- 1 tbsp of batter are perfect for one pancake.
- Fry gently on either side for 2-3 minutes until golden brown.
- Place on a plate and garnish with fruit.
Nutritional information (per 100 g):
211 kcal, 16 g protein, 26 g carbohydrates, 4 g fat
Protein Pizza
Nutritional information (per 100 g): 180 kcal, 22 g protein, 15 g carbohydrates, 4 g fat
per slice (50 g): 91 kcal, 11 g protein, 7.5 carbohydrates, 2 g fat
- 100 g baking protein
- 60 g low-fat quark
- 80 g spelt flour
- 2 tbsp olive oil
- 170 ml water
- 2 pinches of salt
- Preparation
- Preheat oven to 180 °C-
- Put baking protein, flour, quark and salt in a bowl.
- Slowly add water and mix to a creamy dough.
- Roll out your dough between baking sheets, remove top layer and brush with olive oil.
- Pre-bake at 180 °C for 7 minutes.
- Add toppings then bake again for 10-15 minutes.
Nutritional information (per 100 g):
211 kcal, 16 g protein, 26 g carbohydrates, 4 g fat
Protein Muffins
Nutritional information (per 100 g): 161 kcal, 7 g protein, 7 g carbohydrates, 11 g fat
per muffin (50 g): 80 kcal, 3.5 g protein, 3.5 g carbohydrates, 5.5. fat
- Ingredients for approx. 9 muffins
- 2 bananas
- 200 g ground almonds
- 3 eggs
- 3 tbsp low-fat quark
- 2 tbsp peanut butter
- 2 tsp baking powder
- 4 tbsp baking protein
- 200 ml almond milk
- some vanilla pulp or vanilla extract
- Berries, e.g. blueberries
- Preparation
- Preheat the oven to 180 degrees
- Put all the ingredients apart from the berries into a bowl
- Mix until the dough is smooth
- Line muffin forms with baking paper
- Fill the dough into the muffin forms
- Caution: Only half-fill the forms
- Smooth out the dough with a spoon
- Garnish muffins with blueberries
- Bake at 180° for 25 minutes until golden brown.
- Leave to cool and then dig in!
Nutritional information (per 100 g):
211 kcal, 16 g protein, 26 g carbohydrates, 4 g fat
Baking protein contents
General information about baking protein
Our baking protein is specially made to suit the needs of fitness-conscious (hobby) bakers. Tasty or fitness-friendly? With our baking protein you no longer need to choose. It replaces 30-50% of the flour used in standard recipes.
Usage of the baking protein significantly increases the protein proportion of the recipe and reduces the carbohydrate proportion when compared with standard baking recipes. It doesn't make any difference whether you're making pizza, bread or cake dough. Baking protein is suitable for all types of baking recipes.
Made for baking
The basis and main ingredient of our baking protein is milk protein. Milk protein is made up of casein and whey. While casein is naturally heat-stable, pure whey protein already denatures at temperatures of 60°-70 °C.
To guarantee heat stability up to 180 °C the casein and whey protein proportions in our baking protein are coordinated in such a way that normal baking temperatures do not affect the structure of the proteins. That's why the baking protein lets you enjoy an unadulterated taste and a good consistency in your favourite recipes.
Fast baking and optimal consistencyWhen baking with pure protein the dough consistency often changes. The dough becomes less fluffy than when baking with flour. Our baking protein contains cream of tartar baking powder to reduce that phenomenon. In contrast to most standard raising agents, our cream of tartar baking powder does not contain phosphates and has a mild flavour.
Highlights of baking protein by foodspring
- Heat-stable up to 180°C
- With real cream of tartar baking powder
- 1000% gluten-free
- Milk from grazing cows
- Supports carbohydrate-reduced baking
- Suitable for sweet or savoury dough
Baking protein for muscle building
In the muscle building phase it is important to consume both sufficient calories and sufficient protein to create a basis for muscle growth and mass building. Integrating food that is rich in protein into everyday life as often as possible makes it easier to achieve this daily protein intake.
With baking protein, pizza dough, bread rolls or sweet baked goods transform from pure calories to a protein source in everyday meals. Because baking protein reduces carbohydrate consumption it is also useful in the definition phase.
Baking protein for your beach body
When training, adequate protein consumption is just as important as a reduction in calories. Food with baking protein helps to achieve this protein intake. This means that you can even eat pancakes etc. in the definition phase. Fruit and vegetables? Should naturally still have priority. Baking protein turns your cheat meal into fitness food.
Baking protein reduces the carbohydrate proportion of classic recipes and is therefore also suitable for low-carb phases.
The correct intake of baking protein
Baking protein can replace 30-50% of the flour in standard recipes. Simply reduce the flour in the recipe by the appropriate amount and replace it with the same amount of baking protein, then follow the recipe as normal.
Baking protein is not suitable for drinking and must therefore not be used for protein shakes. Anyone who likes to drink shakes should go directly to their favourite protein shake.
Who should use baking protein?
Baking protein is suitable both in the muscle building and definition phase, and also for everyday baking. In other words it is suitable for anyone who wants to increase their daily intake of protein or make their recipes more fitness-friendly.
Even better if the cake or pizza are not only delicious but also have sporty nutritional values.
Possible side effects of baking protein
Baking protein lets you easily increase your daily protein intake. Because foodstuffs with baking protein are not generally associated with protein intake you may not notice how much protein you are actually consuming.
The main ingredient of the baking protein is milk, which means that it contains lactose.
From a daily protein intake of more than 1.5 g of protein per kg of body weight you should drink at least 2-3 litres of water per day to support proper functioning of your kidneys. Anyone with kidney problems should talk to their doctor before increasing their intake of protein.
Buying baking protein online
Anyone who wants to buy baking protein online should focus on the ingredients list and the heat stability of the proteins. Milk protein, which is naturally composed of whey protein and casein, is perfect.
The addition of a raising agent is also an indication that the respective protein is suitable for baking. The raising agent that is added should be free of phosphates and have as mild a flavour as possible.
