Addition of Unicell WF 200 causes the increase of mass of the final product. The more Wheat 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 toast tortilla dough without fiber addition.

Main Characteristics:

  • Easy to adapt into your formulation
  • Excellent water and oil retention
  • Reduction of production costs

Summary of our application study:

  • Improves folding properties of tortilla dough;
  • Reduces fracture in the product;
  • Binds and holds water in the dough;
  • Increases the yield of the final product;
  • Does not introduce any off-taste;
  • Improves nutritional profile of the product;
  • Enhances the general appearance of the tortilla.

Unicell Wheat Fiber WF 200 can provide a number of positive enhancements when used in tortillas. Addition of this wheat Fiber increases yield and provides better dimensional stability. Unicell Wheat Fiber WF 200 will also improve the overall appearance of the tortilla.

  • 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