UNICELL® Fibers Improve your Food Product
Applications
Fibers for wafers & cookies
Nearly all of these baked food products are mechanically packed and are later transported even thousands of miles, they must arrive in ideal condition to the consumer. Fiber helps to improve all parameters and reduce loses during production, packaging and transport.
Fiber added to wafer dough lowers viscosity and allows you to add less water. Less water means less energy needed for baking! Loafs are stronger, crispier and are more resistant to crushing and breaking.
- Lower transport and packing losses
- Longer shelf life
- Quicker baking process
- Improved crispiness
- Flavor carrier
- Better freeze-thaw stability
