SANACEL® dietary fiber concentrates for quality enhancement of your bakery products
SANACEL® dietary fibers not only enable a high dietary fiber intake by fiber enrichment in bread and baked goods, fibers also regulate the intestinal flora and support the human digestion. Dietary fibers additionally have a prebiotic effect.
Important nutritional advantages SANACEL® dietary fiber in bakery products:
- dietary fiber enrichment
- calory reduction („light" or „low-fat"-product)
- customized and target-oriented application e.g. potato fiber in gluten free products
- plant fibers derived from oat, wheat, sugarcane and bamboo easily allow a dietary fiber enrichment in baked goods
- fruit fibers such as apple and citrus fibers or vegetable fiber such as potato and pea fibers convince with their versatile functional features
Additional technological advantages:
- extended fresh keeping
- increased processability
- higher dough yield because of additional water
- increased freezing and thaw stability
- stabilization of products with interrupted fermentation process
- replacement of more expensive oils/fat or food additives
- reduced breaking and abrasion of shortbread, wafers and biscuits
Gluten free baked goods gain high nutritional value through the enrichment with SANACEL® dietary fibers. With SANACEL® add -fiber blends a significant quality improvement is reached by volume increase with equal pores and a nice crumb color.
Our SANACEL® products support you with „Clean-Labeling", as well as nutritional Claims of the EFSA.