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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: Acting as breading thickener, Better adhesion of the breading, Reduction of losses and shape stabilization after frying.

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”*.