Unicell Fiber for pizza dough

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”*

* in EU (Reg 1924/2006)

Recommended fibers: BF/OF/PF/WF 90

Potential clients:

• manufacturers of pizza, ready and instant meals, frozen food

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

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.