Reduce Fat — Not Eating Quality

For industrial bakeries developing reduced-fat products

Ultrapan FP Plus is a fat performance technology developed to reduce fat in bakery formulations while maintaining softness, mouthfeel and freshness.

Why fat reduction is challenging:
  - reduced softness and mouthfeel
  - drier crumb structure
  - lower freshness perception
  - weaker dough handling
  - compromised indulgent eating quality

Smart fat replacement technology:
Ultrapan FP Plus combines specialty starches, functional fibres and selected enzymes to recreate the functional contribution of fat in bakery products. This improves water management, crumb softness and overall eating quality in reduced-fat formulations.

What this means for your bakery:
  - maintain softness and indulgent eating quality
  - improve moisture retention and freshness
  - enable reliable reduced-fat reformulation
  - improve dough tolerance and machinability
  - consistent industrial performance

How Ultrapan FP Plus works:
  - functional fibres improve water distribution and retention
  - specialty starches support softness and mouthfeel
  - selected enzymes optimize crumb structure and freshness

Recommended dosage:
  - replace half of the fat (max 3%) by Ultrapan FP Plus
  - add the same amount of water

Applications:
  - white and brown (toast) bread
  - specialty breads
  - brioche
  - hamburger buns
  - sweet dough products