Optimised cooking and baking stability with SANACEL® dietary fibers
The application of SANACEL® dietary fiber concentrates like powdered cellulose, wheat fibers, oat fibers as well as SANACEL® add fibers blends in fillings is very individual.
Whether sweet or savoury, with cheese or meat, fruits or vegetables – the complete SANACEL® product range can be used to increase the cooking and baking stability of fillings and hence to increase the efficiency of the production process. With the application specific blends SANACEL®
add, special product related properties can additionally be generated for fillings. SANACEL® dietary fiber concentrates furthermore increase the freezing and thaw stability in frozen fillings. Due to the high dry mass small crystals occur during the freezing process and therefore prevent the deconstruction of the product matrix. We would be pleased to support you concerning the appropriate choice of the fitting fiber type and the exact dosage. We are looking forward to your request.