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Advantages of using Unicell fibers: Improved texture Improved yield, Reduced leakage, Limited losses and stabilized shape after frying, Reduced production cost.

Advantages of using Unicell fibers: Increased volume (by approx 12%), Decreased weight loss during baking, Springy consistency, Improved nutritional profile, Possible declaration: „Source of fibre*”.

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”*