FIBRES FOR BAKERY
Special Fibers for Bakery, Pastries and Biscuits
- ABN-VFP: Special fiber for bakery
- VFP-BIO: Biological fiber special for bakery
- VRF: Special for high fiber bread
FIBRES
Wheat, Barley, Oats, Soybeans, Orange, Apple, Citrus, Cocoa, Pea, Lupins, Corn, Carrot, Cellulose, Bamboo, Acacia, Inulin, Polydextrose, F. Emulsifiers
Balance in ingredients:
Allows a uniform and homogeneous distribution of flour, water and improver
Durability of the dough:
- Delays the appearance of mold
- Keeps bread fresh for longer
- Delays drying time once exposed to air
- Minimizes water migration during cooking
Mass optimization:
- Mass optimization:
- Improves the behavior of the dough (elasticity, malleability)
- It allows to tie the dough more easily, providing a greater amount of fiber
- Avoid breakage in biscuits
