Lupin Flour in Pastry Cream

Product Changes

Enriching pastry cream with lupin bean flour packs a punch of protein and fiber, without detracting from the smooth, rich experience of this filling.

As part of eclairs, mille feuilles, tarts and other pastries, this is a great option for:

  • Increasing Nutrition
  • Improving Sustainability
  • Creating Mindful Indulgence

This improved pastry cream still had a velvety texture that was stable over time, comforting vanilla flavor without off-notes, and a rich, full mouthfeel.

How We Helped

By adding a small amount of lupin flour (12% of total recipe weight), this revamped pastry cream:

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Has 250% more protein

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Jumps from no dietary fiber to 45g (per 1000g batch)

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Lupin beans are known for being low-water, regenerative crops- meaning they return nutrients to the soil, leaving the land better than when it was planted

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Consumers are increasingly choosing to purchase comforting snacks and desserts that are not only better for their bodies, but also better for the Earth

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