Add 1% of CARAFIBRE in muffins allows to obtain a softer texture and it becomes chewer and less crumbly. Thus, cookies for example are rated highest and showed superior eating qualities during the entire shelf life with 3% of CARAFIBRE. A nice step forward for pastry.
CARAFIBRE : A prebiotic dietary fibre for pastry and bakery
In all kinds of breads, CARAFIBRE enrichment delays the stale procedure in pastry industry. Moreover, CARAFIBRE has a positive impact on the fresh breadcrumb procedure. Besides, it fully meets the low carbohydrates products requirements.