REMOVE HUSKING IN BREAD
- It allows to obtain a smooth and regular crust, without flaking or cracking
- The crumb is very white and tight, with a regular and fine alveolus
- The bread has good shape and greña
- Both the smell, the texture and the taste are good
Fiber VFD
fiber vfd is based on a patent-pending micronized wheat fiber that allows the bread to be more homogeneous and the water and improver to be fully dispersed throughout the loaf
Its special manufacturing process (cold), allows all the enzymes to remain active and act during the kneading and fermentation process
This fiber, coming from wheat bran, gives an exceptional flavor to the bread
The fiber has been reinforced with an acacia gum previously atomized to the same size in order to achieve a perfect distribution of it throughout the bar.
The result of adding VFD fiber is a homogeneous bar that does not show cracking or flaking after pre-cooking and baking.
