Bakery

Bakery

Benefits can be divided into two main sectors, improving texture appearance, crispiness and mechanical parameters as well as boosting fiber content for dietary purposes.

  • Longer shelf life
  • Improved crust formation
  • Better texture
  • Flavour carrier
  • Lower energy losses during extrusion and drying
  • Better crispiness
  • Enhanced resistance to transport damage
  • Higher dietary fiber level

Fiber added to wafer dough lowers viscosity and allows you to add less water, which means less energy needed for baking! Wafers are stronger, crispier and more resistant to breaking.

  • Quicker baking process
  • Improved crispiness
  • Flavour carrier
  • Slower soaking of wafer cones or hard biscuits with melting ice cream
  • Improved and shorter kneading process for cookie's dough