06 Jun 2017

PROFI™ High Protein Artisan Bread Recipe

Preparation Instructions:

    1. Mix all ingredients without starter and water until homogeneous.Ingredient List for Profi Artisan Bread
    2. Add the mature active rye starter and water.
    3. Knead dough for 5 minutes
    4. Bulk ferment the dough for 4 to 5 hours at 21 °C.
    5. Shape into 1 loaf and place on a pan, cover with plastic wrap and bench for 20 minutes.
    6. Leave overnight for slow proofing in the refrigerator.
    7. Remove from the refrigerator and remove the plastic wrap.
    8. Bake at 475 °F with steam for about 40 minutes until the internal temperature reaches 97 °C.
    9. Remove from the oven and depan.
    10. Cool at room temperature before slicing or bagging.

Makes 1 loaf of bread.Nutritional Facts Table for Profi Artisan Bread


Profi Bake Contributes:
7.3 g of Complete Protein and 3.1 g of Dietary Fiber per 75 g serving.

Recipe originally created by Michael Ranaudo

Bakery Chef and Culinary Innovation Student, Niagara College Canada





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06 Jun 2017

Key Trends in Proteins Over the Past Decade

You have probably read in many publications about the popularity and growth of proteins and more specifically, plant-based proteins. However, you may feel you still do not know enough about this growing trend to capitalize on this opportunity with products developed by your company.

Below, is a summary on the protein and plant-based protein trends among consumers showing just how much the demand has grown.

  • The percentage of consumers seeking out foods that are high in protein has grown significantly to 53%1. This is a significant jump from 39% back in 2006.
  • One of the key reasons for the increased drive to search out foods high in protein is that 21% of consumers consider themselves deficient in protein.1
  • Non-animal sources of protein are gaining in popularity as 39% of consumers are now using plant-based proteins versus whey protein at 21%. 1
  • The percentage of consumers checking for protein most often on food/beverage product label has grown to 27% from low of 19% back in 2006. 1
  • The types of consumers most likely to be checking labels for protein are the “Well Beings®” (with 40% checking for protein most often on the product label) followed by “Fence Sitter®” (with 29% checking protein) and “Food Actives®” (at 28% checking for protein).2
  • Specific consumer groups represent ideal target opportunities for protein. For example, both “Well Beings®” and “Fence Sitters®” are high protein seekers (ie. Percentage seeking out foods that are high in protein at: 74% and 62%) as well as Millennials (61%) and Households with children (60%).1
  • With whey protein migrating from niche (ie. sports nutrition) to mainstream (ie. infant nutrition and healthy aging) 1, it is anticipated that plant-based proteins will follow the same trends.

Interested in learning more about how to best work with plant-based proteins? Contact your Dealers Sales Consultant at 905 458 776, info@dealersingredients.com to request a sample of Profi Pro, Profi Bake, Natralein Pea Protein and Natralein Brown Rice

1Source: Natural Marketing Institute (NMI) Health & Wellness Trends Database® (HWTD)

2Well Beings® Most health proactive and the most green. Healthy eating already a priority; Fence Sitters® ‘Wannabe’ healthy and eco-minded. Health strivers; Food Actives® Mainstream Healthy and eco-minded. Self-directed health. Source: Natural Marketing Institute (NMI) Health & Wellness Trends Database® (HWTD).

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06 Jun 2017

How To Make a Protein Claim: Three Easy Steps

Plant-based proteins are one of the hottest food trends today. One of the first steps when creating plant-based protein products is to determine if a protein claim will be made on the packaging.

Protein claims on packaging such as “source of” or “high in protein” in Canada are based on a food’s protein rating and protein rating is determined from both the quality of the protein, as measured by the PDCAAS or PER score, and the quantity of the protein in the food product.

Protein Quality Determination is one of the most poorly understood areas of the Canadian and US food regulations. Some of the difficulty stems from the lack of good data to clarify the protein quality of food ingredients. The reason for the lack of data is the high cost and complexity of Protein Quality Analysis.

But there is no need to get discouraged. A simple three step process has been prepared to assist with determining the Protein Quality of any food product that has been enhanced in protein by the addition of a protein supplement. Let’s start with a quick explanation of PDCAAS and PER.

PDCAAS and PER are both recognized measurements for the quality of protein in food products. PDCAAS is determined based on a combination of the measured Protein Digestibility and the Amino Acid Composition of the food relative to requirements set out by the World Health Organization (WHO), Food and Agricultural Organization of the United Nations (FAO) and the United Nations University (UNU).

As per Canadian Food Regulations:  PER = PDCAAS x 2.5, where 2.5 is the PER of Casein.

Therefore, PER is a measurement of the relative quality of a protein in relation to the quality of Casein, the protein in milk.

In Canada, the Protein Rating of a food determines the allowance for protein quality claims.   If the protein rating is >20, this food would then qualify as a “Source of Protein”, or “High in Protein”.   The basic overall formula for the determination of Protein Rating is simple:

Protein Rating = PER (Protein Efficiency Ratio) X Quantity of Protein in a Reasonable Daily Intake (RDI) of that food (1)

So, how do you calculate this?

Step 1:  Determining the PER for a Food Product

Here is where the difficulty normally lies.   Health Canada has provided a list of PER values for about 50 foods.(2)   However, this list is rather short when considering all of the protein options available today.  It is possible to have your product tested for PER, but this is expensive, it takes time and depending on what you have used for your protein source, you may find notable variation from sample to sample.

However, vegan protein powders such as PROFI Pro™ and PROFI Bake™ produced by Dealers Ingredients can help out. Both of these options are easy to incorporate into most foods as they provide a neutral taste, blend well in both water and oil based systems and are GMO free, Gluten free, Kosher and Halal certified.  Also, PROFI Pro™ and PROFI Bake™ each have a PDCAAS value of 84% and a PER of 2.1.

Step 2: Determining the Quantity of Protein in the RDI

Below is the formula used for determining the quantity when the Protein in the food is all, or nearly all, coming from a Protein supplement or composite.

Quantity of Protein in RDI = RDI  X  % Protein Supplement used in the product  X  % Protein in the Protein Supplement

Step 3: Calculating the Protein Rating of Food Product

Below is an example of the calculation:

If 6.5% of PROFI Pro was added to a food product that has a Reasonable Daily Intake of 200g, and since PROFI Pro is 78% Protein with a PER of 2.1:

Protein Rating = PER X Quantity of Protein in one RDI of that food

= 2.1 X 200 g x 6.5% x 78%

= 2.1 X 10.14g

= 21.3 and this is >20.   So, you can make a “Source of Protein” or “High Protein” claim on your food package.

If you would like to learn more about the award-winning PROFI™, high protein plant-based composite (HPPC) and/or assistance in determining protein quality claims using PROFI Pro or PROFI Bake, please contact Dealers Ingredients at 905-458-7766, info@dealersingredients.com or www.dealersingredients.com.




  1. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrition-labelling/elements-within-the-nutrition-facts-table/eng/1389206763218/1389206811747?chap=7
  2. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrition-labelling/elements-within-the-nutrition-facts-table/eng/1389206763218/1389206811747?chap=0 (see Protein)


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06 Jun 2017

PROFI™ High Protein White Bread Recipe

Profi White Bread Ingredient TablePreparation Instructions:
1. Warm the water to 40 °C. Add yeast.
2. Combine all dry ingredients and mix for 1 minute on low speed in a mixer.
3. Add oil and water and yeast and mix continue to mix for 1 minute.
4. Knead for 3 minutes on a low speed in the mixer.
5. Place in a 100 °F oven for 1 hour until the dough has doubled in size.
6. Place 200 g of dough into 2 oiled mini aluminum bread pans.
7. Proof in a 100 °F oven for 1 hour until the doughs have doubled in size.
8. Bake at 375 °F for 15 minutes.
9. Cool breads and freeze or serve.
Makes 2 mini loaves.

Profi White Bread Nutrition Facts Table

Profi Bake Contributes:
2.9 g of Complete Protein and 1.5 g of Dietary Fiber per serving

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06 Jun 2017

PROFI™ High Protein Gluten Free Bread Recipe

Gluten Free Bread Ingredient Table

Preparation Instructions:
1. Warm the water to 40 °C .
2. Combine all dry ingredients and blend in the Cuisinart mixer for 1 minute on speed 3 (medium).
3. Whisk together oil, water, egg yolks and vinegar by hand.
4. Whisk egg whites in Cuisinart mixer for 7 minutes on speed 9 (high) until white and fluffy.
5. Add the wet mixture to the dry ingredients and mix for 1 minute on speed 3 (medium) with the mixer attachment.
6. Add whipped egg whites and blend for 1 minute on speed 1 (low).
7. Place 200 g of dough into each of 3 small loaf baking pans.
8. Proof in warm oven (100 °F) for 60 minutes.
9. Bake at 375 °F for 15 minutes.
10. Remove breads from pans as soon as they are cool enough to touch.
11. Cool breads completely before slicing.

Profi Bake Contributes:Nutritional Facts Table Profi Gluten Free Bread
5.2 g of Complete Protein and 2.2 g Dietary Fiber per 75 g serving.


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