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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)

Manufacturing process: Grinding meat: Learn pork with fat (80/20) to obtain particles 8mm diameter, Learn pork with fat (50/50) to obtain particles 4mm diameter; Adding of iced water, curing salt, seasonings and combi mix, Mixing for about 5 minutes, Adding of fiber at the end of mixing process, to bind spare water and dry the mass, Filling of natural casing, Resting for 1-2 hours until required color is obtained, Drying at 55°C for 15-20 minutes, Smoking at 55°C to obtain a light gold color, Steaming at 78°C down to 72°C, Cooling with jet of water, Packaging.

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”*.