CARAFIBRE®, acacia gum, prebiotic dietary fibre for bakery & pastry

In all kinds of breads, CARAFIBRE® enrichment slows down the stale procedure.

It also has a positive impact on the fresh breadcrumb texture.

Besides, CARAFIBRE® fully meets the low carbohydrates products requirements..

A chewer and softer texture is observed in muffing during the entire shelf life period when 1% of CARAFIBRE® is added. Cookies texture becomes chewer and less crumbly when its concentration is used  from 1 to 3 %.

Cookies with 3% CARAFIBRE® in the total formula are rated highest, showing superior eating qualities during the entire shelf life.