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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: 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”*.

Unicell Fiber for bacon: Improved texture, Improved yield, Reduced leakage during cooking and storage, Reduced production cost, Drier cut.