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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: Preventing chips from agglomeration, Longer shelf life.

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”*.