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Advantages of using Unicell fibers: Greater flexibility in the dough during the preparation, Good tensile strength while rolling and cutting, Reduced risk of damage and tears cake, Favorable product structure after thawing, More resilient and less susceptible to overcooking, Increased resistance to mechanical damage during transport and storage, Elastic consistency during consumption, Better nutritional profile.

Advantages of using Unicell fiber: Increased volume, Reduced leakage, Increased feeling of satiation, Improved nutritional profile, Possible declaration: „Source of fibre”*

Advantages of using Unicell fibers: Increasing yield, Improving consistency, Reducing production costs.

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”*.