Food fibres for bread and baked goods

JELU cellulose and food fibres can be used to achieve an optimum moisture content in bread and baked goods. The products remain fresh for longer without their impact on the senses being altered.

JELU food fibres can be used to achieve an optimum moisture content in bread and baked goods. The products remain fresh for longer without their impact on the senses being altered.

JELUCEL® products improve the characteristics of bread and baked goods. In connection with cereal products, the JELUCEL® food fibres increase fibre content and retain water. This has the following advantages for the different product categories:

White and dark bread

  • Volume is increased
  • Yield is improved
  • Bread remains fresh and soft for longer
  • Pore structure is finer

Cookies, crispbread and other hard bakery products

  • Breakage is reduced
  • Bakery products remain crispy for longer

Waffles

  • Mechanical stability is increased
  • Cutting behaviour is improved

Bake-stable fillings

  • Viscosity is improved
  • Bake stability is enhanced
  • Mouthfeel is creamier
The individual applications must comply with the food regulations of the respective country in which the end products are marketed, and must in particular cases be evaluated by experts.