Wheat Fibre is an isolated fibre made from fibrous plant material. It primarily contains the structure building plant components cellulose and hemicellulose in it‘s natural composition.
Benefits
- High oil and water binding capacity
- Texture and structure improvement
- Anti-caking properties
- Inert applicability
- Very low germ contamination compared to cereal bran
- Pesticide and heavy metal residues far below EU/national limits
- Shelf life of at least 3 years
Wheat Fiber Applications
- Bread
- Crisp bread
- Buscuits
- Wafers
- Processed meat
- Vegetarian products, meat analogues
- Extruded products and pasta
- Dairy products, cheese and cheese substitutes
- Instant products and spices
- Cereal and muesli bars
- Food supplements and dietary nutrition
| Product name | Water holding capacity | Structure | Approx. fibre length | Bulk density | Packaging | Shelf life |
|---|---|---|---|---|---|---|
| Wheat Fibre 75 | 4.5 – 6.0 g water / g fibre | powder | 75 µm | 175 – 260 g/l | 25 kg bag | 36 months |
| Wheat Fibre 200 | 6.5 – 9.0 g water / g fibre | fibrous | 180 µm | 90 – 130 g/l | 20 kg bag | 36 months |
| Wheat Fibre 250 | 7.5 – 10.0 g water / g fibre | fibrous | 250 µm | 70 – 110 g/l | 20 kg bag | 36 months |
| Wheat Fibre 500 | 10.0 – 14. g water / g fibre | fluffy | 450 µm | 30 – 60 g/l | 10 kg bag | 36 months |