Discover our recipes Pastry and Desserts

 
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Egg-Free Chocolate Cake

Replacement of the egg (24.5% of the dough) by an Easy Mix Egg Substitute +…

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Red Lentil Financiers

In addition to boosting the nutritional qualities of your financier, red lentil flour reinforces the…

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Vegetable Dessert – Quinoa Chocolate

A smooth and creamy chocolate dessert.

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Vegetable Dessert – Chickpea Vanilla

A balanced taste between chickpea and vanilla.

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Vegetal Dessert – Red Bean Chocolate

A smooth and creamy chocolate dessert.

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Vegetagle Dessert – Fava Bean Strawberry

Fava bean and strawberries are a perfect match and give the dessert a discreet and…

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Toasted White Bean Flour Cake

Replacing wheat flour with up to 50% toasted white bean flour boosts the nutritional profile…

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Red Bean Flour Brownie

The composition of red bean flour, rich in fibres and proteins, will boost the nutritional…

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Toasted Quinoa & Toasted Germs Biscuits

The combination of toasted quinoa and our two toasted germs (wheat & corn) gives a…

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Toasted White Bean Flour Biscuits

The substitution of wheat flour by toasted white bean flour in your biscuits provides a…

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Granola

Rich in proteins & selenium Source of iron

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Quinoa Shortbread

Source of fibres Source of vitamin A

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Zested Multi-Grains Shortbread

Naturally source of fibres, vitamin B9, phosphorus & omega 3

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Incas’ Shortbread

Naturally source of fibres, iron, phosphorus & omega 3

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Cara’Niwa Cookies

Naturally source of fibres & phosphorus

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Red Berries Muesli Biscuit

Naturally source of fibres, phosphorus & vitamin B1

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Gourmet 3C Biscuits

Naturally source of fibres & phosphorus

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Egg-Free Chocolate Fondant

Replacement of the eggs (24.5% of the dough) by a mix of Egg Substitute Easy…

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Organic Chocolate Fondant

For an organic brownie recipe, simply add 65g of chopped hazelnuts to this mixture and…

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Pastry Cream

This mix can be used for both hot & cold cream.

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Egg-Free Cake

Replacement of the eggs (23% of the cake dough) by an Easy Mix Egg Substitute…

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Egg-Free Sweet Shortcrust Pastry

Hazelnut taste Yellower colouring Better machinability of the dough Better shelf life Possibility to reduce…

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Chocolate Filling

-30% less milk -30% less fat Improved nutritional & organoleptic (taste & texture) profiles Better…

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Praline Filling

-20% less fat Substitution of 20% of hazelnut powder Improved nutritional profile (-9% fewer calories)…

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Flan

-20% fewer eggs Rich in proteins (20% of TEI)

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Apple & Lupin Compote

Yellower colouring Taste enhancer High protein content

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Madeleines

-30% less fat -50% fewer eggs Source of fibres (3.7g for 100g) 10% less calories

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Lupin Flakes Brownie

-30% less butter ; Substitution of 65% of hazelnuts by lupin flakes ; Rich in…

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Lupin Flakes Crumble

-30% less butter Source of fibres (5.3g for 100g)

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Wraps

Source of fibres (4g for 100g) Rich in proteins (12.5% of TEI) Rich in vitamins…

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Crepes

-20% fewer eggs Rich in proteins (21% of TEI)

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Blinis

-30% fewer eggs Rich in proteins (14% of TEI)

Other applications

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Vegetable Catering

Plant proteins are at the heart of INVEJA's DNA. For many years, we have been building ...

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Bakery and Cereals

Thanks to our solutions and ingredients, you will be able to improve your bakery and cereal ...

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Dietary Supplements

Do your customers have specific needs? Perhaps it is due to a specific nutritional need, a ...

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Baby Food

Because we believe that children's nutrition is essential, we have invested in the creation of trusted ...

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Pet Food

To meet the very specific constraints of petfood, the INVEJA teams will help you to select ...