date:Sep 26, 2012
g first choice of consumers in Europe.
The company also believes that FIBERline allows bakers to respond to market demands for cleaner label products by either using enzymes in their formulations, or by replacing conventional ascorbic acid with natural acerola extract at no expense to bread volume and shape.
Bakers also can choose to add emulsifiers alongside the enzyme complex to achieve an even better sensory quality than obtainable when baking high-fibre bread with enzymes only.
A consumer