Baked Goods

Yes, RhizaTex granules shine as the star of any meat product—but don’t overlook Rhiza Flour. It’s a game-changer for breads, crusts, tortillas, pancakes, protein bars, and more.

With more than 50% protein by dryweight, Rhiza Flour is an all-natural, whole food, clean label, single ingredient with no common allergens. Adding Rhiza Flour to your baked goods:

  • Boosts protein and fiber for better nutrition

  • Naturally helps replace eggs in many recipes

  • Enhanced moisture retention for better mouthfeel 

  • Adds a mild, versatile flavor that blends seamlessly with sweet or savory creations

Ingredient declaration—Just a single ingredient: Either “mycoprotein” or “mycelium”

From artisan loaves to tender tortillas, Rhiza Flour helps bakers craft foods that are as nourishing as they are delicious.

Stack of four chocolate brownies on parchment paper, with chocolate chips scattered around and a spoonful of brownie mix on a wooden surface.
Pile of white RhizaTM Flour with brand label at the top.
Nutrition label for dried Rhiza mycoprotein showing details per 100 grams, including 280 calories, 7 grams of total fat, 1 gram saturated fat, 0 grams trans fat, 0 mg cholesterol, 15 mg sodium, 32 grams total carbohydrates, 30 grams dietary fiber, 3 grams total sugars, 0 grams added sugars, 51 grams protein, 0 mcg vitamin D, 60 mg calcium, 3.7 mg iron, and 1800 mg potassium. The ingredients listed include mycoprotein.
Oatmeal bars topped with oats, surrounded by blueberries on a wooden cutting board.