Unicell Fiber for breakfast wheat breadrolls

4 marca 2018 | Comments: 0
Tags: bakery

No.	Ingredient	Quantity in grams
1	Wheat flour, type 480	218.20
2	BF/OF/PF/WF 200 fiber	6.80
3	Milk, 1.5% fat	25.00
4	Water	75.00
5	Egg	55.00
6	Butter, 82% fat	20.00
7	Sugar	10.00
8	Salt	3.00
9	Bakers' yeast (instant)	4.50
	Total	421.50

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”*

* in EU (Reg 1924/2006)

Recommended fibers: BF/OF/PF/WF 90, BF/OF/PF/WF 200

Potential clients:

bakeries, confectioneries

Nutrition information per 100 g of finished product (in accordance with EU Regulation No. 1169/2011)

Nutrient	Content
Energy	1171 kJ/280 kcal
Fat (of which saturated fatty acids)	6.7 g (3.6 g)
Carbohydrates (of which sugars)	45.1 g (4.0 g)
Fiber	3.3 g
Proteins	9.0 g
Salt	0.86 g

Aboved tests were conducted in laboratory conditions and for an extensive undertaking may be treated as guidelines only.
For industrial requirements, individual parameters of the product have to be approved.