Nutritional enrichment in crackers has to preserve a dough that sheets cleanly and a baked structure that remains crisp. Switching part of the flour system to pulse ingredients changes protein contribution and native-flour behaviour, so inclusion level, hydration and final moisture should be developed together.
What can we help you achieve?
High fibre
Adding fibre to crackers can strengthen nutritional appeal while maintaining the texture consumers expect.
Added protein
More protein can give the product a clearer nutritional advantage and a stronger reason to choose.
Better nutrition
Better nutritional value can strengthen the product proposition and give consumers a clearer reason to choose it.
Our Recommended Ingredient Solution
PisumNAT
This ingredient can provide protein fortification and fibre and nutrition enhancer and coating and crisping in this formulation. This native yellow-pea flour contains about 21% protein, providing a straightforward pea-flour route where both pulse nutrition and native-flour behaviour are relevant.
LensNAT
It supports the same validated formulation objective(s), but it brings a different ingredient profile. This native red-lentil flour contains about 24% protein in the portfolio matrix, giving it a higher stated protein level than the listed native pea and chickpea flours.
CicerNAT
Its chickpea base gives a recognisable raw-material story and is especially relevant for chickpea-led concepts alongside its use in bakery, snacks and extrusion.
ViciaNAT
Fava-bean flour is particularly differentiated in bakery: Ebro application guidance positions it as a bread improver where dough strength and a lighter crumb are relevant.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
