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Bakery

Bread is a staple food for many people throughout the world and a major source of consumption in Europe in particular. 

Brown bread contains more dietary fiber than white, but inulin enables you to produce white bread that is just as high in fiber, without compromising on taste or texture. In fact, inulin is perfect for all grain products, including cookies. It not only provides essential fiber but also a prebiotic effect that promotes healthy intestinal flora.

One of the major trends in the food industry is to reduce sugar and fat content.

Imagine your bakery products such as biscuits and cookies with less sugar and fat and excellent in taste.



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