Apple Fiber Biscuits

If you are looking for a solution to improve your biscuits, then Apple Fiber Ap is the product for you.  The biscuits with fiber added were assessed as better in nearly all parameters, such as flavour, crispiness, or general evaluation.

Main Characteristics:

  • Improves the overall color of the biscuit and is 100% natural
  • Enhances nutritional profile



Summary of our laboratory research:

  • Possible fiber declaration;
  • Application with Apple Fiber AP was assessed as better in general in nearly all the parameters evaluated;
  • No off-tastes were found in the blind tests;
  • Both exterior appearance and interior structures were assessed better in the sample with Apple Fiber AP addition;
  • The sample with Apple Fiber AP was evaluated as better in terms of taste;
  • The yield is on the same level.

Apple Fiber AP brings an added value to biscuits since its inclusion enhances the biscuit quality, taste and smell. Other functional advantages include freshness extension and sensory improvement. Apple Fiber AP is visible in the biscuit when used at 2% flour weight and in breads at 4-5% flour weight. This can be visually appealing.

  • Increases efficiency of the final product
  • Increases the feeling of freshness
  • Enhances the texture of the final product
  • Does not give off-taste to the product, the fiber is of natural origin
  • Is easily adapted to the recipe

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    Interfiber on IFFA -> SEE MOORE