High Bioactive Fibre - Wheat, spelt, durum and rye - Prebiotic grain fibres for optimising nutritional value

Muesli power bars and complementary products • Nutri-score optimization • Controllable nutritional value • Enrichment with natural roughage and vitamins

Use in the beverages industry • Increase in liquid viscosity, thus no sinking of suspended particles • Enriching smoothies with roughage

Proportional use in carbohydrate-reduced baked goods • Protein bread and buns • Flour-free baked goods and oil seed baked goods

Use in rusk production • Texture refinement • Prevention of hollow spaces

Use in toastie production • Whole-grain nutritional value, yet with the customary baked good and eating qualities

Cracker and stick production • No clogging of the pressure matrices

Use in extruded products • High proportion of roughage • Optimises the extrusion process, as it thins the mass/More even expansion thanks to calibrated granulation • Roughage grits as an ingredient in muesli

Whole-grain pasta production • Improved texture and appearance as compared to standard whole-grain pasta

Use in thin baked goods (whole-grain nutritional value, yet with the customary baked good and eating qualities) • Gingerbread • Shortbread biscuits • Flat wafers • Black-and-white biscuits, doughnuts and muffins