BAKERY
Benefits can be divided into two main sectors, improving texture appearance, crispiness and mechanical parameters as well as boosting fiber content for dietary purposes.Longer shelf life
Improved crust formation
Better texture
Flavour carrier
Lower energy losses during extrusion and drying
Better crispiness
Enhanced resistance to transport damage
Higher dietary fiber level
Fiber added to wafer dough lowers viscosity and allows you to add less water, which means less energy needed for baking! Wafers are stronger, crispier and more resistant to breaking.Quicker baking process
Improved crispiness
Flavour carrier
Slower soaking of wafer cones or hard biscuits with melting ice cream
Improved and shorter kneading process for cookie's dough
See how our fiber can make a difference in the quality of these pancakes
