Bakery Industry

Cocoa fiber is an excellent addition to baking. Cocoa fiber mixes with cocoa in any proportion without changing the recipe. (Their proportions must be experimentally chosen for each recipe)

Bread without fiber (formula), Bread with Unicell fiber 90 (formula), Bread with Unicell fiber 200 (formula)

Advantages of using Unicell fibers: Increased volume, Prolonged product freshness, Better nutritional profile, Possible declaration: „Source of fibre”*.

Advantages of using Unicell fibers in yeast-cake: When baked, nicer colour of the crust, Prettier crumb structure, Increased feeling of satiety, Possible declaration „high fiber”.

Advantages of using Unicell fibers: Increased volume, Improved structure of the finished product, Increased feeling of satiation, Improved nutritional profile, Possible declaration: „Source of fibre”*.

Advantages of using Unicell fibers: Increased volume, The shape of the product is retained during thermal treatment, Limited shrinking and ice crystal formation upon freezing and thawing, More attractive structure and texture of the product, Better organoleptic characteristics, Improved nutritional profile, Possible declaration: „Source of fibre”*.

Advantages of using Unicell fibers: Increased volume (by approx 12%), Decreased weight loss during baking, Springy consistency, Improved nutritional profile, Possible declaration: „Source of fibre*”.

Advantages of using Unicell fibers: Baking – using fiber substantially improves the final shape (cookies do not “spill” in the oven) and reduces significantly weight loss during thermal processing, Transportation and storage – increased resistance to mechanical damage, Consumption – cookies with fiber have been assessed as „more dense and complete”, Structure: more dense, less crusty; however, dough still remains “crusty” (not elastic), Salutogenic properties: reduced calorific value by about 5%, substantially, Improved nutritional profile, Possible declaration: „Source of fibre”*.

Advantages of using Unicell fibers: Increased volume, Improved structure of the finished product, Increased feeling of satiation, Improved nutritional profile.

Advantages of using Unicell fibers: During preparation – increased flexibility of dough, good resistance to stretching during rolling out and cutting. Reduced risk of damaging or splitting of the dough, Drying – reduced stickiness of pasta, reduced brittleness of the product = loss reduction, Transportation and storage – increased resistance to mechanical damage, Consumption – the color and consistency are more attractive, taste in general and flexibility are improved, Improved nutritional profile, Possible declaration: „High in fibre”*.

Advantages of using Unicell fibers: During kneading and forming – facilitates kneading, reduces the viscosity of dough, reduces dusting, Transportation and storage – increased resistance to mechanical damage, Improved structure of the finished product.

Advantages of using Unicell fibers: Improved physical and chemical parameters, Prolonged shelf-life, Improved nutritional profile, Possible declarations: ”Source of fibre”*.

Advantages of using Unicell fibers: During preparation – increased flexibility of dough, good resistance to stretching during rolling out and cutting. Reduced risk of damaging or splitting of the dough, Drying – reduced stickiness of pasta, reduced brittleness of the product = loss reduction, Transportation and storage – increased resistance to mechanical damage, Consumption – the color and consistency are more attractive, taste in general and flexibility of its texture are improved, Improved nutritional profile, Possible declaration: „High in fibre”*.

Advantages of using Unicell fibers: Increased volume, Improved structure, Prolonged product freshness, Increased feeling of satiety, Improved nutritional profile.