VFD fiber is based on a micronized wheat fiber patent allowing the bread to be more homogeneous. Water and enhancer are dispersed along the entire bread.
The special manufacturing process (cold), allows all the enzymes to be active and to act during the process of kneading and fermentation.
This fiber, coming from wheat bran, gives a unique flavor to the bread.
The fiber has been reinforced with an acacia gum spray, thus, achieve a perfect distribution of it across the bar.
The result of adding fiber VFD is a homogeneous bar no cracking or flaking after precooking and baked.