Pizza Crust


If you are looking for a solution to improve your pizza dough, then Unicell BF and Unicell PF are products for you. The more fiber is applied, the higher increase is observed. Product gain is related to bigger water addition in the recipe which is necessary to maintain the consistency typical of pizza dough without fiber addition.


Main Characteristics:

  • Increases yield via additional water binding
  • Good water and fat binding capacities



Summary of our application study:

  • Increases Yield in the final product;
  • Improves crispiness;
  • Despite bakery loss on similar levels, fiber applied to pizza dough provides bigger product gain;
  • No off flavours.

Fiber addition increases the weight of the final product. Based on our studies, the optimum type of fiber and usage level are Unicell Bamboo Fiber BF 200 at 2.5% (based on weight of formulation). This formulation produced the crispiest pizza crust with negligible sogginess. In addition, Yield was also increased significantly. For pizza crusts, we recommend using Unicell Bamboo FIber BF 200 or Unicell Powdered Cellulose PF 200.

  • 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
  • Enhances nutritional profile

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    Interfiber on IFFA -> SEE MOORE