Milk‑based protein concentrate (PCB 80) — a direct functional replacement for WPC‑80 in bakery applications. Perfect ratio of casein, lactoglobulins & protein fortification ingredients. Enhances cake structure, water absorption, and crumb softness. Ideal for cakes, muffins, and protein‑enriched baked goods.
PCB 80 in action: fortified cakes and protein‑rich baked goods.
Improved volume and tender crumb
Excellent moisture retention & soft bite
PCB 80 is a dairy‑based protein concentrate engineered for bakery applications.Perfect ratio of casein, lactoglobulins & protein fortification ingredients.
100% milk based · Dairy protein · No soy · No added sugar
WPC‑80 is widely used in bakery for protein enrichment, but can be costly. PCB 80 offers comparable water binding, foaming, and emulsifying properties — with a clean, dairy‑based label. Perfect for cost‑optimised bakery lines, cakes, muffins, and protein‑enriched goods.
Ideal for: Cakes, muffins, cookies, protein bars, and sweet baked goods.
Everything you need to know about PCB 80.
Milk‑based protein concentrate (80% protein on dry basis) — a direct functional alternative to WPC‑80 for bakery.
Yes! Start with a 1:1 substitution. Adjust water slightly based on batter consistency.
Contains milk
2 years when stored in a cool, dry place away from sunlight.
Call 8961353695 or WhatsApp for bulk pricing and custom pack sizes.
Yes, we offer trial samples for bakeries. Contact us to arrange.