Heliaflor® Sunflower protein with function

Versatile plant-based protein solutions for meat and dairy alternatives, bars, shakes and more – tailored to different formulations and manufacturing processes.

Explore the range Request a consultation

Heliaflor® is our core product group for plant-based protein solutions. The various types are made from dehulled sunflower kernels and differ in protein content, fat content, particle size and processing method, among other things.

Examples include:

  • Heliaflor® 45 good water-binding capacity, nutty sensory profile
  • Heliaflor® 50 HO higher oxidative stability thanks to the high-oleic HO variety
  • Heliaflor® Extrufix 50 particle size adapted for extrusion processes
  • Heliaflor® 55 a reduced-fat, CO₂-extracted type with high protein content, neutral sensory profile and the highest stability in the range 

Heliaflor® is suitable, for example, for plant-based meat alternatives, bars, protein shakes and plant-based dairy alternatives, and as a functional raw material in a wide range of formulations. The various grades differ in protein content, fat content, particle size, sensory properties and functional properties and can be matched specifically to different formulations and manufacturing processes. Gluten-free grades are also available, depending on your requirements. This makes them a good fit for current developments in plant-based foods and protein-focused formulations. They can also provide a suitable basis for clean-label concepts and GMO-free formulations.

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Comparison

Heliaflor® variants compared

  Heliaflor® 45 Heliaflor® 50 HO Heliaflor® Extrufix 50 HO Heliaflor® 55
Production Special cold pressing of dehulled sunflower kernels (patent-pending process), finely milled, from certified organic farming, produced in Germany under HACCP. Partially de-oiled by mechanical pressing, finely milled, from certified organic farming, produced in Germany under HACCP. Partially de-oiled by mechanical pressing, somewhat more coarsely milled, from certified organic farming, produced in Germany under HACCP. Special cold pressing of dehulled sunflower kernels + CO₂ extraction, finely milled, from certified organic farming, produced in Germany under HACCP.
Sensory profile Powder, typically nutty, beige. Powder, typically slightly nutty, beige-brown. Powder, typically slightly nutty, beige-brown. Powder, typically slightly nutty, light beige.
Nutritional notes ≈350 kcal/100g, protein min. 45%, dietary fibre ≈18%, fat ≈10%, carbohydrates ≈7%. ≈397 kcal/100g, protein min. 50%, dietary fibre 14–23%, fat 8–12%, carbohydrates 8–14%. ≈397 kcal/100g, protein min. 50%, dietary fibre 14–23%, fat 8–12%, carbohydrates 8–14%. ≈305 kcal/100g, protein min. 55%, dietary fibre ≈20%, fat max. ≈2%, carbohydrates ≈9%.
Water-binding capacity > 160% (100 g binds at least 160 g of water) > 160% (100 g binds at least 160 g of water) > 160% (100 g binds at least 160 g of water) > 200% (100 g binds at least 200 g of water)
Fat-binding capacity > 60% (100 g binds at least 60 g of fat) > 60% (100 g binds at least 60 g of fat) > 60% (100 g binds at least 60 g of fat) > 60% (100 g binds at least 60 g of fat)
  View Heliaflor® 45 View Heliaflor® 50 HO View Extrufix 50 HO View Heliaflor® 55

Heliaflor® 45
Production
Special cold pressing of dehulled sunflower kernels (patent-pending process), finely milled, from certified organic farming, produced in Germany under HACCP.
Sensory profile
Powder, typically nutty, beige.
Nutritional notes
≈350 kcal/100g, protein min. 45%, dietary fibre ≈18%, fat ≈10%, carbohydrates ≈7%.
Water-binding capacity
> 160% (100 g binds at least 160 g of water)
Fat-binding capacity
> 60% (100 g binds at least 60 g of fat)
View Heliaflor® 45

Heliaflor® 50 HO
Production
Partially de-oiled by mechanical pressing, finely milled, from certified organic farming, produced in Germany under HACCP.
Sensory profile
Powder, typically slightly nutty, beige-brown.
Nutritional notes
≈397 kcal/100g, protein min. 50%, dietary fibre 14–23%, fat 8–12%, carbohydrates 8–14%.
Water-binding capacity
> 160% (100 g binds at least 160 g of water)
Fat-binding capacity
> 60% (100 g binds at least 60 g of fat)
View Heliaflor® 50 HO

Heliaflor® Extrufix 50 HO
Production
Partially de-oiled by mechanical pressing, somewhat more coarsely milled, from certified organic farming, produced in Germany under HACCP.
Sensory profile
Powder, typically slightly nutty, beige-brown.
Nutritional notes
≈397 kcal/100g, protein min. 50%, dietary fibre 14–23%, fat 8–12%, carbohydrates 8–14%.
Water-binding capacity
> 160% (100 g binds at least 160 g of water)
Fat-binding capacity
> 60% (100 g binds at least 60 g of fat)
View Extrufix 50 HO

Heliaflor® 55
Production
Special cold pressing of dehulled sunflower kernels + CO₂ extraction, finely milled, from certified organic farming, produced in Germany under HACCP.
Sensory profile
Powder, typically slightly nutty, light beige.
Nutritional notes
≈305 kcal/100g, protein min. 55%, dietary fibre ≈20%, fat max. ≈2%, carbohydrates ≈9%.
Water-binding capacity
> 200% (100 g binds at least 200 g of water)
Fat-binding capacity
> 60% (100 g binds at least 60 g of fat)
View Heliaflor® 55

All Heliaflor® variants can be combined with each other and with other binders. All variants contain all eight essential amino acids, in particular sulphur-containing methionine.

Range

The Heliaflor® product family

From pure sunflower protein powder and extrudates to plant-based mince – each variant is tailored to different areas of application.

Sunflower proteins
Protein powder

Sunflower proteins

Four variants with 45–55% protein content from dehulled, cold-pressed organic sunflower kernels. Binder, texturiser and stabiliser with emulsifying properties.

  • Heliaflor® 45
  • Heliaflor® 55
  • Heliaflor® 50 HO
  • Heliaflor® Extrufix 50 HO
View proteins
Heliaflor® Extrudates
Cereals & snacks

Heliaflor® Extrudates

Sunflower protein and rice flour, processed in an extruder into cereals with a slightly nutty note and a pleasant sweetness.

  • Heliaflor® Cereal Pur
  • Heliaflor® Cereal Schoko
  • Heliaflor® Grits
View extrudates
SonnenblumenHACK®
Partner product

SonnenblumenHACK®

100% sunflower protein extrudate as a plant-based mince for Bolognese, lasagne, chilli sin carne and much more. Produced exclusively for our partner SunflowerFamily GmbH – order directly from SunflowerFamily.

  • SonnenblumenHACK
  • SonnenblumenHACK 50 HO
Go to SunflowerFamily
Practical suitability

Heliaflor® in practice

From baked goods and meat alternatives to shakes – this is how manufacturers use Heliaflor® in practice.

1–4 of 7
Fitness & sports nutrition Recommended Protein Food Fitness & sports nutrition Plant-based proteins • Flours • Extrudates
Fitness & sports nutrition
Recommended Protein Food

Fitness & sports nutrition

Plant-based proteins • Flours • Extrudates

Classification Sports nutrition and high-protein foods place particular demands on protein content, solubility, texture and sensory properties. Depending on the product concept, raw materials must fulfil different functions to achieve the desired nutritional values, processing properties and product characteristics. For this purpose, AOT offers selected plant-based proteins, flours and other functional ingredients for the development of protein powders, shakes, bars, snacks and other high-protein foods. By combining different protein sources, formulations can be precisely matched to the requirements of different target groups and applications. From classic protein products to innovative plant-based concepts, the raw materials used enable the development of differentiated formulations with adapted protein content, individual texture and a characteristic flavour profile.
Benefits
  • Plant-based protein sources for developing high-protein formulations
  • Adapting protein content to different product concepts and target groups
  • Combining different protein sources to shape composition and product properties
  • Supporting texture and mouthfeel in shakes, bars and other protein products
  • Developing plant-based alternatives to classic sports nutrition products
  • Adapting sensory properties and formulation profile to different applications
  • Use in protein powders, shakes, bars and other functional foods
Product groups Plant-based proteins & flours Heliaflor® Fats & oils
Matching products Heliaflor® 55, organic Linseed Oil, cold-pressed, organic (food grade) MCT Oil, organic (food grade) Sunflower Oil HO (high oleic), refined, organic (food grade) Faba Bean Protein Concentrate, organic Almond Protein 50, organic Pea Protein 80, organic Pumpkin Seed Protein 60, unroasted, organic Pumpkin Seed Protein 60, organic
Plant-based dairy alternatives Dairy Alternatives Food Plant-based dairy alternatives Plant-Based Proteins • Oils & Fats • Binders
Plant-based dairy alternatives
Dairy Alternatives Food

Plant-based dairy alternatives

Plant-Based Proteins • Oils & Fats • Binders

Classification Plant-based dairy alternatives are among the most technologically demanding product categories in the field of alternative proteins. Depending on the application, properties such as creaminess, spreadability, firmness or mouthfeel have to be built up specifically and matched to the respective product category. For this purpose, AOT offers selected plant-based proteins, fats and other functional ingredients for the development of dairy alternatives, plant-based spreads and creamy applications. By combining different raw material groups, formulations can be tailored specifically to the desired product properties and areas of application. From spreadable fresh alternatives to sliceable or innovative plant-based concepts, these raw materials enable the development of differentiated formulations with a suitable texture, balanced mouthfeel and characteristic product profile.
Benefits
  • Shaping creaminess and mouthfeel in plant-based formulations
  • Adapting firmness and structure for applications from spreadable to sliceable
  • Plant-based proteins and fats for developing product-specific textures
  • Developing different product profiles, from fresh spreadable alternatives to firm, sliceable concepts
  • Supporting a homogeneous and stable product structure depending on the application
  • Adapting sensory properties to different product categories
  • Combining different raw material groups for individual dairy alternative concepts
Product groups Plant-based proteins & flours Fats & oils Heliaflor®
Matching products Heliaflor® 45, organic Heliaflor® 55, organic Faba Bean Protein Concentrate, organic Pea Protein 80, organic Coconut Oil, virgin, organic (food grade) Sunflower Oil HO (high oleic), refined, organic (food grade) Shea Butter, refined, organic (food grade) AOT Binder Performance, organic
Muesli & breakfast cereals Recommended Cereals Food Muesli & breakfast cereals Extrudates • Cereals • Plant-Based Proteins • Flours
Muesli & breakfast cereals
Recommended Cereals Food

Muesli & breakfast cereals

Extrudates • Cereals • Plant-Based Proteins • Flours

Classification Crunchiness, bite and a balanced formulation define the character of modern mueslis, cereals and toppings. Alongside flavour and texture, high-protein breakfast concepts and differentiated product formulations are becoming increasingly important. For this purpose, AOT offers selected plant-based proteins, flours and extrudates for the development of modern breakfast products. Different raw material combinations allow texture, composition and sensory properties to be designed specifically for a wide range of product concepts. From classic muesli mixes and high-protein cereals to innovative topping solutions, these raw materials support the development of differentiated products with a distinctive product profile.
Benefits
  • Plant-based proteins enable the development of high-protein breakfast products
  • Extrudates provide additional crunch, bite and visual differentiation
  • Different particle sizes and raw material forms create a wide variety of texture concepts
  • Protein flours support the targeted adjustment of the formulation’s composition
  • Designing crunchy, firm-to-the-bite or multi-layered product structures
  • Combining different raw materials for individual muesli, cereal and topping concepts
  • Developing differentiated breakfast products for different target groups and market segments
Product groups Plant-based proteins & flours Heliaflor®
Matching products Heliaflor® 55, organic Heliaflor® Cereal Pur Small, organic Heliaflor® Cereal Pur, organic
Pasta & noodles Pasta Food Pasta & noodles Plant-Based Proteins • Flours
Pasta & noodles
Pasta Food

Pasta & noodles

Plant-Based Proteins • Flours

Classification The quality of pasta and noodles is largely determined by bite, cooking behaviour and product structure. At the same time, demand is rising for high-protein, plant-based and gluten-free alternatives that meet the requirements of today’s consumers. For this purpose, AOT offers selected plant-based proteins and flours for the development of classic and innovative pasta concepts. Depending on the raw material combination, composition, texture and technological properties can be adapted specifically to the requirements of the respective application. From traditional pasta products to high-protein or gluten-free alternatives, these raw materials support the development of differentiated formulations with a characteristic bite and distinctive product profile.
Benefits
  • Plant-based proteins enable the development of high-protein pasta
  • Protein flours offer additional options for formulation and composition
  • Adapting bite and texture to different product requirements
  • Supporting a stable product structure during processing and preparation
  • Developing plant-based and gluten-free alternatives to classic pasta
  • Combining different protein sources for differentiated product profiles
  • Targeted design of sensory and product properties depending on the application
Product groups Plant-based proteins & flours Heliaflor®
Matching products Heliaflor® 55, organic Heliaflor® 45, organic Faba Bean Protein Concentrate, organic Pea Protein 80, organic
Bars & snacks Recommended Snack Food Bars & snacks Plant-based proteins • Extrudates • Cereals • Oils & fats
Bars & snacks
Recommended Snack Food

Bars & snacks

Plant-based proteins • Extrudates • Cereals • Oils & fats

Classification Today, protein bars, snack bites and functional snacks need to deliver far more than just nutrients. Texture, bite, sensory properties and consistent product quality throughout the entire shelf life are decisive for product success. AOT supports the development of modern bar, snack bite and cereal concepts with selected plant-based proteins, flours and extrudates. The different raw materials allow targeted design of structure, crunch, consistency and composition, creating scope for differentiated product concepts. Whether protein bars, snack bites, cereal clusters or other innovative snack products: by choosing suitable raw materials, formulations can be precisely matched to the requirements of different target groups and application concepts.
Benefits
  • Plant-based proteins for developing high-protein snack and bar concepts
  • Extrudates provide additional crunch, bite and a differentiated product structure
  • Creating different texture profiles from soft to crunchy
  • Adapting protein content to the requirements of different product concepts
  • Combining different raw material forms for multi-layered and structured products
  • Developing characteristic sensory profiles for differentiated snack concepts
  • Supporting innovative formulations for bars, snack bites and cereal clusters
Product groups Plant-based proteins & flours Fats & oils Heliaflor®
Matching products Heliaflor® 55, organic Heliaflor® Cereal Pur Small, organic Heliaflor® Cereal Pur, organic Heliaflor® Cereal Schoko, organic Coconut Oil, virgin, organic (food grade)
Doughs & bakery products Recommended Bakery Food Doughs & bakery products Plant-based proteins • Flours • Oils & fats • Binders
Doughs & bakery products
Recommended Bakery Food

Doughs & bakery products

Plant-based proteins • Flours • Oils & fats • Binders

Classification From classic bread to high-protein speciality recipes, baked goods place a wide range of demands on dough handling, structure and texture. Even small changes in the choice of raw materials can have a significant influence on processing, baking behaviour and the properties of the end product. For this purpose, AOT offers selected plant-based proteins, flours and other functional ingredients for the development of classic, high-protein and gluten-free baked goods. By specifically combining different raw material groups, formulations can be adapted to the requirements of different baked goods categories and manufacturing processes. From bread and rolls to fine pastries and innovative protein baked goods, the raw materials used support the development of differentiated concepts with a tailored texture, characteristic sensory properties and an individual formulation.
Benefits
  • Plant-based proteins for developing high-protein breads and baked goods
  • Support for water binding to adjust dough properties and product texture
  • Shaping crumb, structure and texture according to the application
  • Plant-based flours for gluten-free and alternative formulation concepts
  • Adapting baking properties and processing to different product requirements
  • Developing specific flavour and texture profiles for different baked goods categories
  • Combining functional raw materials for differentiated bread, pastry and speciality bakery concepts
Product groups Plant-based proteins & flours Fats & oils Heliaflor®
Matching products Heliaflor® 55, organic Rapeseed Oil, refined, organic (food grade) Sunflower Oil LO (low oleic), refined, organic (food grade) Heliaflor® 45, organic
Plant-based meat alternatives Recommended Meat Alternatives Food Plant-based meat alternatives Plant-Based Proteins • Extrudates • Binders • Oils & Fats
Plant-based meat alternatives
Recommended Meat Alternatives Food

Plant-based meat alternatives

Plant-Based Proteins • Extrudates • Binders • Oils & Fats

Classification The development of plant-based meat alternatives is one of the most technologically demanding areas of modern food development. Depending on the product concept, the focus is on building structure, fibrousness, water binding, bite and a balanced savoury sensory profile. For this purpose, AOT offers selected plant-based proteins, extrudates and functional ingredients for the development of burgers, mince alternatives, nuggets, strips and other plant-based convenience products. By combining different raw material groups, formulations can be tailored specifically to different manufacturing processes and the desired product properties. From classic meat alternatives to applications in high-moisture extrusion, these raw materials enable the development of differentiated products with a characteristic structure and meat-like texture.
Benefits
  • Building meat-like structures using plant-based proteins and extrudates
  • Shaping fibrousness, bite and product texture for different product concepts
  • Supporting water binding for juicy and stable end products
  • Adapting the structure for applications such as burgers, mince, nuggets or strips
  • Combining different protein sources to develop individual product properties
  • Suitable for structured protein applications and high-moisture extrusion concepts
  • Flexible use in plant-based convenience and meat alternative products
Product groups Plant-based proteins & flours Fats & oils Heliaflor®
Matching products Heliaflor® 55, organic Rapeseed Oil, refined, organic Heliaflor® 45, organic Heliaflor® IV 45, organic AOT Binder Performance, organic

Heliaflor® in application

Recipes & formulation ideas

Discover practical applications for Heliaflor® sunflower proteins – from baked goods and emulsions to plant-based meat alternatives.

Mit Mehl bestäubte Teigkugel

Baked goods

Bread rolls with Heliaflor®

Bread roll recipe with Heliaflor® to support volume, moistness and freshness.
Heliaflor® 45, organic Heliaflor® 55, organic +2
Mit Mehl bestäubte Teigkugel
Baked goods

Bread rolls with Heliaflor®

Bread roll recipe with Heliaflor® to support volume, moistness and freshness.

Heliaflor® can be used in bread rolls to extend their freshness and increase their volume. We were able to demonstrate this successfully in a research project at Albstadt-Sigmaringen University.

Ingredients

  • Flour - 100%
  • Water - 56%
  • Heliaflor® 45 / Heliaflor® 55 - 2.6%
  • Dried yeast - 1.4%
  • Sugar - 1.0%
  • Sunflower oil - 1.0%
  • Salt - to taste


Quantities in baker’s percentages: the amount of flour always
corresponds to 100%. This makes it easy to scale the recipe to different
amounts of flour, e.g. 5 kg, 10 kg or 50 kg of flour.

Method

  1. Heliaflor® – mix with part of the water and leave to pre-soak for 15 to 30 minutes.
  2. Mix the flour, dried yeast, sugar and salt.
  3. Add the pre-soaked Heliaflor®, remaining water and sunflower oil.
  4. Knead everything into an even yeast dough.
  5. Cover the dough and leave to rest in a warm place.
  6. Shape rolls of the desired size and leave to rise again.
  7. Bake at 180 °C until the rolls are evenly browned.

Technological benefits

  • Supports volume
  • Can improve moistness
  • Supports longer freshness
  • Increases the plant-based protein content

Process parameters

Pre-soaking time: 15–30 minutes
Dough resting time: 10–30 minutes
Final proof: 15–60 minutes
Baking temperature: 180 °C
Baking time: depending on the size of the rolls

Tips & variations

The baking time depends on the size and weight of the rolls. The recipe can be supplemented with sunflower seeds, linseed or spices.

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 45, organic Heliaflor® 55, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 55, organic Sunflower Oil HO, refined, organic (food grade) – light yellow oil in a glass bottle with a sunflower and seeds Suitable raw material Sunflower Oil HO (high oleic), refined, organic (food grade) Sunflower Oil LO, refined, organic (food grade) – yellow oil in a glass bottle with a sunflower head and seeds Suitable raw material Sunflower Oil LO (low oleic), refined, organic (food grade)

Suitable applications

Doughs & bakery products
Vollkornbrot mit Körnern auf Jutetuch neben Weizenähren

Baked goods

Wholegrain spelt bread with Heliaflor®

Moist wholegrain bread with Heliaflor® 45, which can be supplemented with seeds or bread spices to taste.
Heliaflor® 45, organic Sunflower Oil HO (high oleic), refined, organic (food grade) +1
Vollkornbrot mit Körnern auf Jutetuch neben Weizenähren
Baked goods

Wholegrain spelt bread with Heliaflor®

Moist wholegrain bread with Heliaflor® 45, which can be supplemented with seeds or bread spices to taste.

Heliaflor® – as a pre-soaked sunflower protein – can support water binding in the dough and thereby improve the moistness, elasticity and freshness of the bread.

Ingredients

  • Wholegrain spelt flour - 100%
  • Water - 62.5%
  • Water for pre-soaking - 25.0%
  • Heliaflor® 45 - 8.25%
  • Vegetable oil - 5.0%
  • Sugar - 1.25%
  • Yeast - 1.75%
  • Salt - 0.75%
  • Bread spices or oilseeds - as required

Quantities in baker’s percentages: the amount of flour always
corresponds to 100%. This makes it easy to scale the recipe to different
amounts of flour, e.g. 5 kg, 10 kg or 50 kg of flour.

Method

  1. Heliaflor® 45 – stir into 100 ml of water and leave to pre-soak for 30 minutes.
  2. Mix the wholegrain spelt flour, yeast, salt and sugar.
  3. Add the vegetable oil, approx. 250 ml of water and the pre-soaked Heliaflor®.
  4. Knead everything into a slightly sticky dough.
  5. Cover the dough and leave to rise for at least one hour until it has increased noticeably in volume.
  6. Work in seeds or spices as desired.
  7. Place the dough in a prepared baking tin and leave to rise again for approx. 30 minutes.
  8. Preheat the oven to 220 °C (fan).
  9. Brush the bread with water, score the surface and bake for 5 minutes at 220 °C.
  10. Reduce the temperature to 175 °C and bake the bread for a further 30 minutes.

Technological benefits

  • Improved water binding
  • Supports a moist crumb
  • Can extend freshness
  • Supports the elasticity of the crumb
  • Plant-based protein enrichment

Process parameters

Pre-soaking time: 30 minutes
First dough rest: at least 60 minutes
Second proof: approx. 30 minutes
Baking: 5 minutes at 220 °C (fan oven)
Final baking: approx. 30 minutes at 175 °C

Tips & variations

Suitable additions include sunflower seeds, linseed, pumpkin seeds, bread spice, caraway or coriander.

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 45, organic Sunflower Oil HO, refined, organic (food grade) – light yellow oil in a glass bottle with a sunflower and seeds Suitable raw material Sunflower Oil HO (high oleic), refined, organic (food grade) Sunflower Oil LO, refined, organic (food grade) – yellow oil in a glass bottle with a sunflower head and seeds Suitable raw material Sunflower Oil LO (low oleic), refined, organic (food grade)
Zwei Smoothies in Gläsern mit Strohhalm, daneben Erdbeeren und Blaubeeren

Shakes & beverages

Fruity protein shake with Heliaflor®

Plant-based protein shake recipe with Heliaflor® 55, almond protein and fruit.
Heliaflor® 55, organic Almond Protein 50, organic
Zwei Smoothies in Gläsern mit Strohhalm, daneben Erdbeeren und Blaubeeren
Shakes & beverages

Fruity protein shake with Heliaflor®

Plant-based protein shake recipe with Heliaflor® 55, almond protein and fruit.

The combination of Heliaflor® and almond protein brings together different plant-based protein sources. The shake can be prepared with water, milk or a plant-based drink.

Ingredients

  • Water - 80.4%
  • Heliaflor® 55 - 9.5%
  • Fruit powder - 5.5%
  • Almond protein - 3.0%
  • Sugar or maple syrup - 1.5%

Quantities in percent based on the total weight of the recipe.

Method

  1. Pour the water into a blender.
  2. Heliaflor® 55 and almond protein – add and blend until homogeneous.
  3. Add the fruit or fruit powder and the desired sweetener.
  4. Homogenise everything
  5. If necessary, adjust to the desired consistency with additional water or plant-based drink.

Technological benefits

  • Plant-based protein enrichment
  • Supports a creamy texture
  • Supports the incorporation of small amounts of oil
  • Suitable for dry mixes and ready-to-drink shakes

Tips & variations

  • Water can be replaced with a plant-based drink.
  • Suitable fruit components include mango, banana or berries.
  • Linseed oil can optionally be added.
  • Cinnamon, vanilla, cardamom or ginger allow additional flavour variants.

Products used

Heliaflor® 55, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 55, organic Almond Protein 50, organic Suitable raw material Almond Protein 50, organic

Suitable applications

Fitness & sports nutritionBeverages & shakes
Pizzateig auf Holzbrett mit Mehlschalen und Kräutern

Baked goods & savoury doughs

Gluten-free pizza dough with Heliaflor®

Gluten-free, high-protein pizza base with linseed protein, chia protein, buckwheat flour and Heliaflor® 45.
Heliaflor® 45, organic Linseed Flour, golden, organic +1
Pizzateig auf Holzbrett mit Mehlschalen und Kräutern
Baked goods & savoury doughs

Gluten-free pizza dough with Heliaflor®

Gluten-free, high-protein pizza base with linseed protein, chia protein, buckwheat flour and Heliaflor® 45.

The dough is first pre-baked without toppings, then topped as desired and baked until done.

Ingredients

  • Water – approx. 56.6%
  • Linseed protein – 37.7%
  • Chia protein – 3.8%
  • Heliaflor® 45 – 5.1%
  • Salt – to taste


Percentages refer to the total quantity of the dough formulation.

Method

  1. Linseed protein, chia protein, Heliaflor® and salt – mix together.
  2. Add the water slowly while stirring to ensure a lump-free mixture
  3. Work into a firm, homogeneous dough.
  4. Shape the dough flat with moistened hands or between sheets of baking paper.
  5. Pre-bake at 180 °C (conventional top/bottom heat) for approx. 20 minutes.

Technological benefits

  • Gluten-free formulation
  • High proportion of plant-based proteins
  • Supports binding and dough structure
  • Suitable for savoury low-carb applications

Process parameters

Pre-baking: approx. 20 minutes at 180 °C (conventional top/bottom heat)
Final baking with toppings: a further 5 minutes

Tips & variations

After pre-baking, the base can be topped as desired with vegetables, herbs, olives or plant-based cheese alternatives. Before baking, the dough is relatively sticky and should be handled with wet hands.

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 45, organic Linseed Flour, golden, organic Suitable raw material Linseed Flour, golden, organic Chia Flour, organic Suitable raw material Chia Flour, organic

Suitable applications

Pasta & noodles
Stapel veganer Blaubeer-Pancakes mit Sirup

Breakfast & sweet dishes

Protein pancakes with Heliaflor®

High-protein pancakes with buckwheat flour, almond protein and Heliaflor® 45.
Heliaflor® 45, organic Coconut Oil, virgin, organic +1
Stapel veganer Blaubeer-Pancakes mit Sirup
Breakfast & sweet dishes

Protein pancakes with Heliaflor®

High-protein pancakes with buckwheat flour, almond protein and Heliaflor® 45.

The combination of buckwheat, almond protein and Heliaflor® 45 creates a plant-based, high-protein pancake base.

Ingredients

  • Soya drink - 55.6%
  • Buckwheat flour - 22.2%
  • Almond protein - 11.1%
  • Sugar - 8.9%
  • Heliaflor® 45 - 2.2%
  • Baking powder or cream of tartar baking powder - 2.6%
  • Coconut oil - for frying

Quantities in percent based on the total quantity of the batter recipe.

Method

  1. Mix the buckwheat flour, almond protein, Heliaflor®, baking powder and sugar.
  2. Gradually add the soya drink.
  3. Stir or blend to a smooth, thick batter.
  4. Leave the batter to swell for a few minutes.
  5. Heat the coconut oil in a frying pan.
  6. Fry the pancakes in batches over a medium heat on both sides.

Technological benefits

  • Plant-based protein enrichment
  • Supports water binding
  • Complements the structure of the batter
  • Suitable for sweet bakery and breakfast applications

Process parameters

Short swelling time before frying
Fry over a medium heat

Tips & variations

The dry ingredients of the recipe can also be combined as a dry mix.

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 45, organic Coconut Oil, virgin, organic (food grade) – white coconut oil in a glass bottle with an opened coconut Suitable raw material Coconut Oil, virgin, organic Almond Protein 50, organic Suitable raw material Almond Protein 50, organic

Suitable applications

Vegan ice cream & desserts
Gestapelte Riegel aus Kernen und Nüssen auf einem Holzbrett

Bars & snacks

Protein bars with Heliaflor® Cereals

Protein bars with Heliaflor® Cereals, nuts, seeds, dried fruit and dark couverture – individually adaptable.
Coconut Oil, virgin, organic Heliaflor® Cereal Pur +3
Gestapelte Riegel aus Kernen und Nüssen auf einem Holzbrett
Bars & snacks

Protein bars with Heliaflor® Cereals

Protein bars with Heliaflor® Cereals, nuts, seeds, dried fruit and dark couverture – individually adaptable.

Heliaflor® Cereals add a crunchy structure and plant-based protein to bars, clusters or small snack balls.

Ingredients

  • Heliaflor® Cereal Pur or Schoko
  • Dark couverture
  • Virgin coconut oil
  • Nuts
  • Seeds
  • Dried fruit
  • Optional: maple syrup or agave syrup


The composition can be individually adjusted depending on the desired texture, firmness and sweetness.

Method

  1. Roughly chop the nuts, seeds and dried fruit
  2. Melt the dark couverture over a bain-marie.
  3. Stir the coconut oil into the melted couverture.
  4. Mix the Heliaflor® Cereals with the nuts, seeds and dried fruit.
  5. Add the couverture and coconut oil mixture until a mouldable mass forms.
  6. Place the mixture in a mould, spread it out as a slab or shape it into balls.
  7. Chill and cut into bars if required.

Technological benefits

  • Crunchy texture
  • Plant-based protein enrichment
  • Flexible control of firmness and bite
  • Suitable for bars, clusters and snack balls

Tips & variations

The proportions can be adjusted depending on the desired firmness and composition. With sweet dried fruit, additional sweetening can often be omitted.

Products used

Coconut Oil, virgin, organic (food grade) – white coconut oil in a glass bottle with an opened coconut Suitable raw material Coconut Oil, virgin, organic Heliaflor® Cereal Pur Suitable raw material Heliaflor® Cereal Pur Heliaflor® Cereal Pur Small Suitable raw material Heliaflor® Cereal Pur Small Heliaflor® Cereal Pur Small, organic Suitable raw material Heliaflor® Cereal Pur Small, organic Heliaflor® Cereal Pur, organic Suitable raw material Heliaflor® Cereal Pur, organic

Suitable applications

Bars & snacks
Vegane Mayonnaise im Glas mit Holzlöffel und Kräutern

Dressings, sauces & emulsions

Vegan mayonnaise with Heliaflor®

Egg-free mayonnaise with Heliaflor® 55 to support emulsification as well as fat and water binding.
Heliaflor® 55, organic Sunflower Oil HO (high oleic), refined, organic (food grade) +1
Vegane Mayonnaise im Glas mit Holzlöffel und Kräutern
Dressings, sauces & emulsions

Vegan mayonnaise with Heliaflor®

Egg-free mayonnaise with Heliaflor® 55 to support emulsification as well as fat and water binding.

The consistency can be adjusted via the amount of Heliaflor® and the proportion of liquid. A higher protein content results in a firmer mayonnaise, a lower content in a more pourable dressing.

Ingredients

  • Vegetable oil - 48.0%
  • Water - 36.9%
  • Mustard - 5.5%
  • Heliaflor® 55 - 3.7%
  • Locust bean gum - 0.4 - 0.7%
  • Lemon juice - as required
  • Sugar - as required
  • Salt - as required

Method

  1. Blend the water, locust bean gum, lemon juice, sugar and salt for 1 to 2 minutes.
  2. Add the mustard and Heliaflor® 55.
  3. Blend for a further minute to a homogeneous mixture.
  4. With the blender running, slowly pour in the vegetable oil.
  5. Homogenise until a creamy emulsion forms.
  6. Season to taste and chill.

Technological benefits

  • Egg-free emulsion
  • Fat and water binding
  • Consistency
  • Stabilisation
  • Flexible control between dressing and mayonnaise

Process parameters

Optional pre-soaking time: 15 minutes
Heliaflor® proportion approx. 2–5%, depending on the desired consistency
Acidic component required

Tips & variations

  • For a creamier texture, pre-soak Heliaflor® in a third of the water for approx. 15 minutes.
  • For an aioli, add garlic.
  • For herb mayonnaise, blend in fresh herbs.
  • Lemon juice can be partly replaced with vinegar.

Products used

Heliaflor® 55, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 55, organic Sunflower Oil HO, refined, organic (food grade) – light yellow oil in a glass bottle with a sunflower and seeds Suitable raw material Sunflower Oil HO (high oleic), refined, organic (food grade) Sunflower Oil LO, refined, organic (food grade) – yellow oil in a glass bottle with a sunflower head and seeds Suitable raw material Sunflower Oil LO (low oleic), refined, organic (food grade)

Suitable applications

Spreads & dips
Tofu-Gemüse-Pfanne mit Paprika, Brokkoli und Zuckerschoten

Savoury dishes

Heliaflor® as a sauce thickener – vegan tofu and vegetable stir-fry

Example application for thickening vegetable stock with Heliaflor® 45 in a vegan tofu and vegetable stir-fry.
Heliaflor® 45, organic
Tofu-Gemüse-Pfanne mit Paprika, Brokkoli und Zuckerschoten
Savoury dishes

Heliaflor® as a sauce thickener – vegan tofu and vegetable stir-fry

Example application for thickening vegetable stock with Heliaflor® 45 in a vegan tofu and vegetable stir-fry.

Heliaflor® is stirred directly into the vegetable stock, creating a creamier sauce and adding plant-based protein.

Ingredients

  • Tofu - 48.1%
  • Vegetable stock - 48.1
  • Heliaflor ® 45 - 3.8%
  • Vegetables - as required by the recipe
  • Oil - for frying
  • Fresh herbs/spices - to taste

Method

  1. Dice the tofu and cut the vegetables into strips or cubes.
  2. Heat the oil in a pan and fry the tofu until browned on all sides.
  3. Add the vegetables and fry briefly.
  4. Deglaze with vegetable stock.
  5. Heliaflor® 45 stir in without lumps.
  6. Bring briefly to the boil until the sauce thickens slightly.
  7. Season to taste with herbs and spices.
  8. Serve with rice, pasta or bread.

Technological benefits

  • Thickening the sauce
  • Plant-based protein enrichment
  • Easy to use in hot dishes
  • Supports a creamy consistency

Process parameters

Stir in Heliaflor® carefully before bringing to the boil
Bring briefly to the boil after adding

Tips & variations

Suitable vegetables include peppers, courgettes, mushrooms, carrots or broccoli. Heliaflor® can be mixed with a little cold vegetable stock beforehand to prevent lumps.

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 45, organic

Suitable applications

Spreads & dipsDelicatessen & edible oils
Vegane Würstchen auf einem Holzbrett mit gegrilltem Gemüse und Senf

Plant-based meat alternatives

Vegan sausages with Heliaflor®

Heliaflor® 55 in plant-based chickpea sausages – for a compact and mouldable base mixture.
Heliaflor® 55, organic
Vegane Würstchen auf einem Holzbrett mit gegrilltem Gemüse und Senf
Plant-based meat alternatives

Vegan sausages with Heliaflor®

Heliaflor® 55 in plant-based chickpea sausages – for a compact and mouldable base mixture.

Heliaflor® 55 forms a compact base mixture together with chickpeas, oil and water. Its fat and water binding supports dimensional stability and consistency.

Ingredients

  • Water - 39.2%
  • Cooked chickpeas - 19.6%
  • Heliaflor® 55 - 16.9%
  • Vinegar / lemon juice - 9.8%
  • Oil - 7.8%
  • Onions - 3.9%
  • Locust bean gum - 2.0%
  • Garlic granules - 0.8%
  • Spice mix - according to recipe
  • Salt - as required

Method

  1. Place the water, chickpeas, vinegar or lemon juice, oil, onions, locust bean gum, garlic and spices in a blender.
  2. Blend to a smooth, creamy mixture.
  3. Heliaflor® 55 – add to the mixture.
  4. Mix the mixture for a few minutes on a low setting and then leave to swell briefly.
  5. Portion and shape into sausages.
  6. Place the sausages in a suitable heat-resistant, food-safe casing.
  7. Steam for 30 to 40 minutes, depending on size.
  8. Unwrap and fry as desired.

Technological benefits

  • High fat and water binding
  • Mouldable and compact base mixture
  • Plant-based protein enrichment
  • Supports stability and bite
  • Adaptable to different flavours

Process parameters

Steaming in a saucepan: 30–40 minutes
Preparation in a pressure cooker: 10–20 minutes
Heliaflor® dosage as a base ingredient: approx. 15–20%

Tips & variations

The spices can be adapted to the desired flavour.
Sun-dried tomatoes, herbs, olives or finely grated vegetables are also suitable additions.

Products used

Heliaflor® 55, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 55, organic

Suitable applications

Plant-based meat alternatives
Drei Dressings in Gläsern neben einer Schüssel Salat, Avocado und Paprika

Dressings, sauces & emulsions

Vegan dressing with Heliaflor®

Creamy vegan dressing with Heliaflor® 55 to support emulsification, stability and consistency.
Heliaflor® 55, organic Sunflower Oil HO (high oleic), refined, organic (food grade) +1
Drei Dressings in Gläsern neben einer Schüssel Salat, Avocado und Paprika
Dressings, sauces & emulsions

Vegan dressing with Heliaflor®

Creamy vegan dressing with Heliaflor® 55 to support emulsification, stability and consistency.

By varying the proportion of Heliaflor®, the consistency can be adjusted from a pourable dressing to a much firmer sauce.

Ingredients

  • Water - 50.5%
  • Vegetable oil - 23.9%
  • Sugar - 9.4%
  • Mustard - 6.7%
  • Heliaflor® 55 - 3.9%
  • Potato starch - 2.9%
  • Vinegar - 2.0%
  • Locust bean gum - 0.5%
  • Salt - to taste

Method

  1. Place the water, locust bean gum, potato starch, vinegar, sugar and salt in a high-performance blender.
  2. Homogenise the mixture for approx. 3 minutes at 50 °C.
  3. Add the mustard and Heliaflor® 55 and mix for a further minute at approx. 50 °C.
  4. Slowly pour in the oil.
  5. Then homogenise intensively for approx. one minute at around 60 °C.
  6. Leave the dressing to cool and check the consistency.

Technological benefits

  • Emulsifies water and oil
  • Increases viscosity
  • Supports a stable consistency
  • Can partially complement or replace other thickeners
  • Allows the consistency to be controlled from dressing to mayonnaise

Process parameters

Pre-mixing: 3 minutes at 50 °C
Homogenising with Heliaflor®: 1 minute at 50 °C
Oil incorporation: approx. 1 minute at 60 °C
Recommended Heliaflor® proportion: 2–5%, depending on the desired consistency

Tips & variations

  • Garlic creates an aioli variant.
  • Fresh herbs create a herb dressing.
  • Spices, fruit purées or other acidic components can be added.
  • For a creamier texture, the Heliaflor® can be pre-soaked in part of the water for approx. 15 minutes beforehand.

Products used

Heliaflor® 55, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 55, organic Sunflower Oil HO, refined, organic (food grade) – light yellow oil in a glass bottle with a sunflower and seeds Suitable raw material Sunflower Oil HO (high oleic), refined, organic (food grade) Sunflower Oil LO, refined, organic (food grade) – yellow oil in a glass bottle with a sunflower head and seeds Suitable raw material Sunflower Oil LO (low oleic), refined, organic (food grade)

Suitable applications

Spreads & dips

Knowledge & insights

In-depth information, technical background and current articles on our raw materials.

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