Baking craft
The Fava bean
as a functional carrier
The fava bean (fava bean) offers the baking trade a plant-based, functional ingredient that goes beyond the classic use of flour.
It improves dough stability, freshness and texture, increases the protein content and can be used as a substitute for conventional binding agents.
Whether in bread, baked goods or pasta – Fava beans open up new possibilities for innovative, nutritionally optimized and allergen-friendly baked goods.
Soy substitute
no
gluten
without genetic manipulation
pure
Declaration
up to 60%
Protein
DE-ÖKO-001
We are partners
KOSHER
HALAL
Optimization of baked goods
As a baking ingredient, Fava beans have numerous functional benefits that make baking more efficient and improve the quality of baked goods at the same time. It optimizes dough structure, baking properties and shelf life, while at the same time providing valuable nutrients.
A decisive advantage of Fava beans is their positive effect on dough stability. It improves elasticity and extensibility, allowing doughs to be processed more evenly. This ensures optimum proofing and an improved structure of the finished baked goods.
Fava beans also show their strengths during baking: they contribute to better crust formation, promote even browning and ensure an airy, fine crumb. It also improves water retention, which keeps baked goods moist for longer and delays drying out.
Another advantage is freshness retention. Thanks to their functional properties, the baked goods remain soft for longer and crumble less, which is a great advantage, especially for finer baked goods or gluten-reduced recipes.
toast
Fava beans offer numerous functional and nutritional benefits for the production of toast. It improves the dough stabilityprovides a fine-pored, elastic crumb and prolongs the freshnessso that the toast stays soft and moist for longer.
During the dough process, the Fava beans contribute to a better fermentation which leads to an even volume development development. The improved dough elasticity ensures that the bread has a fine, homogeneous crumb and crumbles less when sliced or toasted. At the same time, the Fava beans increase the water retentionThis means that the toast retains its moisture better and does not dry out as quickly.
Another advantage is the natural increase in the protein content and the additional fiber enrichmentwhich enhances the nutritional value of the toast. Fava beans can also be used as a clean label ingredient to replace artificial additives or animal ingredients such as eggs.
The Fava bean is a plant-based alternative to other protein raw materials like soy. Compared to imported soy, the Fava bean is cultivated on existing German agricultural land, thereby ensuring only short transport distances.
With these versatile properties, fava beans optimize the toast bread in many ways—from texture and shelf life to nutritional value—making it a contemporary, functional, and high-quality baked good.
Baguette
Fava beans bring numerous advantages for the production of baguettes and improve both dough processing and baking properties. dough processing and baking properties. Due to its positive influence on the dough structure it ensures better elasticity elasticity and stabilitywhich makes the dough easier to shape and ensures optimum volume during fermentation. volume during fermentation. This leads to a crispy crust and an airy, large-pored crumbwhich characterizes a high-quality baguette.
A decisive advantage of the Fava bean is its ability to bind water. water binding in the dough. As a result, the baguette stays fresh for longer and does not dry out as quickly, allowing it to keep for longer. It also supports even browning crust and gives the bread an attractive appearance and a pleasant texture.
In addition to these structural improvements, Fava beans also contribute to nutritional optimization optimization. It increases the protein content of the baguette in a natural way and provides valuable fiberwhich are important for a balanced diet. In addition, as a functional ingredient, it can help to reduce the use of additives or animal-based ingredients which is particularly beneficial for clean label recipes.
Fava beans offer numerous applications in the baking trade. Their versatility makes them a plant-based alternative to conventional baking ingredients. Compared to imported protein sources such as soy, Fava beans are cultivated on existing German arable land and involve short transport routes. With all these advantages, Fava beans ensure a baguette with perfect texture, excellent taste and optimized nutritional values that meets both artisanal and nutritional requirements.
PROTEIN PLUS
Protein
intensified
Thanks to the high protein content of Fava beans, baked goods can be nutritionally enhanced and adapted to modern consumer needs.
Proteins contribute to dough stability and elasticity which makes the crumb airier, the structure finer and the overall baking result of higher quality. At the same time, the natural protein content makes baked goods more filling and nutritiouswhich makes them an ideal choice for a healthy diet.
Fava beans make it possible to transform traditional recipes into superfood variations from protein-rich bread to functional snacks. It can also be used as a natural alternative to artificial protein sources or animal ingredients. This results in innovative, nutrient-optimized baked goods that not only taste great, but also offer real added value for the diet.
DOPA
High L-dopa content:
Can support well-being through the dopamine precursor.
Unadulterated original bean: In contrast to modern cultivars, FAVA DOPA is an originally grown, not overbred bean with its natural L-dopa content.
Versatile: perfect for breads,
rolls and other innovative baked goods.
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Innovation needs a strong partner
We look forward to your project!
General information about our products
Modifiable properties
Adjustments are made without chemical additives
Debittered
products
Protein
intensified
Gluten
can be added
Roasted
products
Fermented
products
Benefits
Functional
Rich in vegetable proteins
Broad amino acid profile
Balanced composition
Optimal fava bean varieties
Not classified as an allergen according to EU-LMIV
Control over ingredients
Fava beans & environment
Can contribute to soil health through nitrogen fixation
Provides nectar for pollinating insects
Fava beans from German growing regions
Regional supply chain from Northern Germany
Inner values
more than
Percent
Protein-
source
Broad
amino acid profile
Proteins, fiber, carbohydrates
Clean Label
and no soy, gluten and GMO
Declaration
Fava, faba or field beans
Make an appointment? Callback request? Order a sample?
Innovation needs a strong partner
We look forward to your project!
