Every day our body needs a proper healthy and balanced supply of dietary fibers.
Adding fibers to the mix of products, in addition to healthy benefits, improve finished products and production processes.
Many fibers easily absorb water, fat and moisture, making the doughs of bakery products and meat/fish fillings more workable.
Food fibers help the freezing of ready-made dishes and the defrosting of the frozen ones; thanks to their water absorption property are used in canned meat meals and vacuum-sealed package.
Each fiber has its peculiarity: wheat fiber, for example, improves the structure of the sausages and ham; cellulose fiber increases the density and consistency of sauces or creams and makes fried foods more crunchy; bamboo fiber has an anti-caking effect, gives more texture to the dough and makes the crust more golden.

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