SPECIAL FIBRES FOR BAKERY

Special fibres for the baking of bread, cakes and biscuits.

• ABN-VFP: Special fibre for bakery
• VFP-BIO: Special biological fibre for bakery
• VRF: Special fibre for fibre-rich bread

Fibres: Wheat, Barley, Oats, Soy, Orange, Apple, Citrus, Cocoa, Pea, Lupin, Corn, Carrot, Cellulose, Bamboo, Acacia, Inulin, Polydextrose, Emulsifiers.

Balance in the ingredients: permits a uniform and homogenous distribution of the flour, water and the enhancer.

Durability of the dough/pastry:

• Delays the appearance of mould.
• Keeps the bread fresh for a longer period of time.
• Delays drying out following exposure to the air.
• Minimises the migration of water during the cooking process.

Optimisation of the dough/pastry:

• Reduces the kneading period.
• Improves the behaviour of the dough/pastry (malleability, elasticity).
• Allows the easier binding of the dough/pastry, providing a larger amount of fibre.
• Avoids the breaking of rusks.