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Add 1% of CARAFIBRE in muffin allows to obtain a softer texture and it becomes chewer and less crumbly. 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.

Add 1% of CARAFIBRE in muffins allows to obtain a softer texture and it becomes chewer and less crumbly. 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. CARAFIBRE has a positive impact on the fresh breadcrumb procedure. Besides, it fully meets the low carbohydrates products requirements.