Heliaflor® 55 organic

• 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.

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.

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

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

• 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.

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.

• 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

• 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.

• 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

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.

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

• 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.

• 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

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.

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

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