Fitness-friendly baking
More protein. Fewer carbs. You'll never have to decide between yummy and healthy again when you wanna bake something. Fitness-friendly nutritional values. Unmatched taste. Heat-stable milk protein meets cream of tartar baking powder. Whether you're craving sweet or savory, our Baking Protein turns any dough into the perfect foundation for fitness food.
- Suitable for sweet or savory dough
- Easy to use
- Fitness-friendly baking
Nutrition at its best
Protein
Carbs
Fat
The possibilities are endless.
Looking for a new favorite recipe?
Check out our recommendations. We'll tell you all our secrets.
Chill out, you've finally found the perfect dough
Dough meets protein. Sounds pretty much perfect, right? But wait. We also added the ideal amount of cream of tartar baking powder. Whatever you bake with our Baking Protein, it'll stay light and fluffy. Never dry. Never crumbly. Never awkwardly chewy. And it's heat-stable up to 180°C.
Yeah. You're welcome.
- Cream of tartar baking powder = perfect consistency
- Heat-stable up to 180°C
- No gluten, artificial flavors, or sweeteners
Treat your taste buds.
And your workout plans.
Pizza, brownies, and pancakes are delicious. But totally unhealthy. Right? Wrong. You can replace up to half of the flour with our Baking Protein. Same great taste, but tons of protein for your muscles instead of all those empty calories. Oh, and it's also low-carb!
- An extra serving of protein
- Pure enjoyment
- 92% less carbs
(*than standard type 405 wheat flour)
More protein. Fewer carbs.
Double the protein
Standard pancake
Pancake with foodspring Baking Protein
Half the carbs
Standard pancake
Pancake with foodspring Baking Protein
Your everyday Protein kick
Our Baking Protein will never let you down. So tasty, and you'll totally get your money's worth, too.*
*Based on the recipes on this page. Your numbers may vary.
Milk protein concentrate, cream of tartar baking powder (raising agent: sodium hydrogen carbonate), acidulant (potassium hydrogen tartrate), corn starch (4%)
Whey protein concentrate for baking, with raising agent
| Nutritional information | per 100g |
|---|---|
| Energy | 1453 kJ/342 kcal |
| Fat | 1.4g |
| of which saturated fatty acids | 1.1g |
| Carbohydrates | 5.7g |
| of which sugar | 4.8g |
| Protein | 77g |
| Salt | 0.20g |
| Amino acids | per 100g |
|---|---|
| Alanine | 3168mg |
| Arginine | 3552mg |
| Aspartic acid | 7488mg |
| Cysteine | 1152mg |
| Glutamic acid | 20736mg |
| Glycine | 1824mg |
| Histidine | 2592mg |
| Isoleucine | 5088mg |
| Leucine | 9216mg |
| Lysine | 8064mg |
| Methionine | 2688mg |
| Phenylalanine | 4704mg |
| Proline | 9408mg |
| Serine | 5376mg |
| Threonine | 4320mg |
| Tryptophan | 1344mg |
| Tyrosine | 5088mg |
| Valine | 6144mg |
Not suitable for people with milk allergies (incl. lactose). May contain traces of crustaceans, soy, and/or gluten.
Pizza, brownies, or pancakes. Baking Protein turns your favorite dough into fitness food. Just replace 30-50% of the flour with Baking Protein and stick to all the other instructions in the recipe.
Note: Our Baking Protein is not a great fit for shakes because it contains cream of tartar baking powder. If a protein shake is your goal, try our whey protein or vegan protein.
What's your favorite recipe? Our Baking Protein is perfect for both sweet and savory doughs. No artificial flavors or sweetener. Just fitness-friendly nutritional values and unmatched taste.
Our FAVORITE recipes
Protein Pizza
Nutritional information (per 100g): 180 kcal, 22g protein, 15g carbohydrates, 4g fat
per slice (50g): 91 kcal, 11g protein, 7.5 carbohydrates, 2g fat
- 100g baking protein
- 60g low-fat quark
- 80g spelt flour
- 2 tbsp olive oil
- 170ml water
- 2 pinches of salt
- Preparation
- Preheat oven to 180°C.
- Combine baking protein, flour, quark, and salt in a bowl.
- Slowly add water and mix until dough is creamy.
- 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 100g): 161 kcal, 7g protein, 7g carbohydrates, 11g fat
per muffin (50g): 80 kcal, 3.5g protein, 3.5g carbohydrates, 5.5g fat
- Ingredients for approx. 9 muffins
- 2 bananas
- 200g ground almonds
- 3 eggs
- 3 tbsp low-fat quark
- 2 tbsp peanut butter
- 2 tsp baking powder
- 4 tbsp baking protein
- 200ml almond milk
- Vanilla extract
- Berries, e.g. blueberries
- Preparation
- Preheat oven to 180°C.
- Combine all ingredients except berries in a bowl.
- Mix until dough is smooth.
- Line muffin tin with baking paper.
- Put dough into muffin tin.
- Caution: Fill the tin halfway.
- Smooth out the dough with a spoon.
- Garnish muffins with blueberries.
- Bake at 180°C for 25 minutes until golden brown.
- Let cool and then dig in!
Nutritional information (per 100 g):
211 kcal, 16 g protein, 26 g carbohydrates, 4 g fat
Protein brownies
Nutritional information (per 100g): 278 kcal, 15g protein, 24g carbohydrates, 13g fat
Per brownie (per 85g): 236 kcal, 13g protein, 19g carbohydrates, 11g fat
- Ingredients for a tray of brownies (23 x 23 cm)
- 80g Baking Protein
- 80g whole grain oats
- 2 ripe bananas
- 2 eggs
- 4 tbsps organic coconut oil
- 8 tbsp agave syrup
- 4 tbsp cocoa powder
- Preparation
- Mash bananas with fork.
- Mix all ingredients in bowl.
- Grease flat baking tin.
- Pour dough into greased baking tin.
- Bake in oven at 180°C for about 20 minutes.
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 favorite 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 flavor.
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 savory 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 favorite 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 liters 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 flavor as possible.
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.
For those in a hurry, we have developed practical and super easy to use baking mixes. With our brownie or pancake baking mixes, you create a juicy-delicious cake or even a whole breakfast with zero effort. Best of all, our ready mixes have much more protein and fewer carbohydrates than standard baking mixes. It tastes delicious and you don't have to keep an eye on prescriptions or nutritional charts.
Since protein has different qualities than standard flour, the dough is a little firmer. Using wine stone baking powder as an ingredient, the dough loosens up a little. Unlike conventional baking soda, our wine stone baking powder contains no phosphates and is milder in flavor than similar products. Still, if you feel that the dough is too firm, you can always add 10-20% more liquid. But no worries we have tried out many different recipes beforehand until we found the perfect ratio. We recommend replacing 30-50% of the flour with our baking protein, so nothing stands in the way of the taste of your healthy baked good.
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.
