If you are looking improve your ravioli, then Unicell Wheat Fiber WF is the product to consider. Addition of fiber can improve overall yield. It also reduces fractures and enhances the texture of the finished product. Fibers can be used in both the ravioli dough and the filling. The recommended fiber for this application is Unicell Wheat Fiber WF 200.

Our applicaiton research demonstrated that a 1.5% (based on total formulation weight) addition of Unicell Wheat Fiber WF 200 resulted in more than 18% yield increase in the final product. In addition, the occurence of quality defects such as fractures was also significantly reduced while product texture was assessed to be better. To produce 1000 kg of filling, meat should be reduced by 25 kg and replaced with 15 kg of Unicell Wheat Fiber WF 200 and 10 l of additional water.

Trial 1
Mass of Filling 1000 1000
Mass of Meat 820 785
Mass of Water 180 200
Mass of Wheat Fiber WF 200 0 15


  • Better texture stability of fillings: fruit, vegetable and meat
  • Enhanced freeze and thaw stability
  • Used to improve sensory properties of products

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    Interfiber on IFFA -> SEE MOORE