Market Relevance
Sunflower seeds and their oil have long been used in bakery products. Sunbloom now offers a wide range of possibilities to use both the nutritional and technological properties to develop added value in products for modern, trendy and enjoyable bakery products.
Opportunities
- Egg replacement using emulsifying, foaming and
texturing properties - Regulation of water binding properties for humidity and freshness
- Gluten-Free products
- Improvement of adhesion and binding
properties e.g. in bars - No allergen & no E-number labelling
- Excellent taste
- Protein enrichment up to high levels
- Overrun foam support
Functionality
- Water binding
- Structure and texture enhancer
- Emulsification
- Gelling
- Foaming
- Oil binding
Application
- Bread & buns
- Muffins, cakes, biscuits
- Breakfast cereals
- Snacks
- Bakery fillings
Keep scrolling for concepts 
Available products:
High Protein Bread
Sunbloom 60 boosts the protein content in bread to get a high protein product and can be used as a gluten-free ingredient.
Opportunities
- Vegan, plant-based
- High protein
- High fibre
- Nutri Score A
- 20% more protein
- Excellent in taste at high dosage
- Fresh for a long time
Ingredients
Wheat flour Type 00, Water, Sunbloom 60, Nativ gluten, Sunflower oil, Sugar, Dry yeast, Salt
Nutritional value
- Energy (kJ): 1047.0
- Energy (kcal): 250.3
- Protein (g/100g): 16.5
- Carbohydrate (g/100g): 42.7
- Fat (g/100g): 2.4
- Fibre (g/100g): 3.0
Produced in partnership with Deimos GROUP
Vegan Chocolate cookies
In baking applications, Sunbloom 60 can be added as an egg reduction or complete replacement
Attributes
- Vegan, plant-based
- Complete egg-reduction
- Better nutritional properties in sweet bakery products
- Excellent in taste
- Source of fibre
Ingredients
Wheat flour, sugar, coconut oil, cocoa powder, sunflower protein
Nutritional value
- Energy (kJ): 272.0
- Energy (kcal): 1153.0
- Fat (g/100g): 23.4 | of which saturated (g): 19.88
- Carbohydrate (g/100g): 54.8 | of which sugar (g): 19.0
- Protein (g/100g): 6.7
- Fibre (g/100g): 3.2
- Salt (g/100g): 0.01
Produced in partnership with Deimos GROUP
Vegan Chocolate muffin
In baking applications, Sunbloom 60 can be added as an egg reduction or complete replacement
Attributes
- Vegan, plant-based
- Complete egg-reduction
- Better nutritional properties in sweet bakery products
- Excellent taste
Ingredients
Wheat flour, sugar, sunflower oil, cocoa powder, sunflower protein 1%, baking, salt
Nutritional value
- Energy (kJ): 317.0
- Energy (kcal): 1333.0
- Fat (g/100g): 11.6 | of which saturated (g): 1.94
- Carbohydrate (g/100g): 46.5 | of which sugar (g): 19.2
- Protein (g/100g): 5.1
- Fibre (g/100g): 2.5
- Salt (g/100g): 0.20
Produced in partnership with Deimos GROUP
Address
Sunbloom Proteins GmbH
Balanstrasse 73
81541 München
Germany