fibre per 100 g, or 3 g per 100 kcal, to declare high fibre content in the EU.
Solutions for bakeries and manufacturers
fibre for Bakery: solutions for breads and snacks
Fibre mixes and concentrates for bread and snacks. We work with you on composition, flavour, texture and application in your manufacturing process.
Discuss your fibre projectUnderstanding the Benefit
fibre mixes for your manufacturing process
Mali Fibras Granados develops mixtures for bakeries, industrial bakeries, manufacturers and brands that want to create high fibre products. We start from the format and nutritional objective to select the ingredients and work the behaviour of the dough, volume, crumb or crunch.
Fibra Verde combines fibres, wholemeal flours, brans, vegetables and seeds. Prebiomix incorporates chicory root fibre. We also study tailor-made developments when the project requires another appearance, concentration, application or combination of protein and fibre.
The solution is chosen according to the food you are going to make. A sliced bread needs tenderness and resistance to the slice; a sickle, a crisp and a defined crust; a cracker, a pleasant break that is kept in the container. The application recipe connects the mix to that result.
Choose a solution
What mix fits your bread or snack
Compare the target and the application before choosing the concentration. The recipe and the result are specified with the manufacturer.
| Your project | Starting point | What we develop with you |
|---|---|---|
| Bread with fibre combination and vegetable identity | Fibra Verde | Crumb, taste, colour, recipe and intestinal benefit conditions. |
| Prebiotic chicory fibre bread | Prebiomix | Type of bread, dough behaviour and final composition. |
| Bread with protein and fibre | Protein & Fibra Integral | Dual nutritional objective, Crumb and consumption format. |
| Snack with protein and fibre | Protein Snacks + Fibra | Crunch, forming, flavour and packaging. |
| Other formats, ingredients or flavour profiles | Custom-made mix | Fibre selection, concentration and adaptation to your process. |
Protein & Fibra Integral combines soya protein isolate, wheat gluten, flaxseed, chia, chicory root fibre and psyllium. The nutritional profile is defined for each bread recipe; the composition of Protein Snacks + Fibra is agreed for each development.
Consult a fibre solutionpublished concentrations for Fibra Verde and Prebiomix; consult the instructions for the chosen version.
professional bag size listed for Fibra Verde and Prebiomix.
Keys
What is behind this nutritional territory?
Ingredient, quantity, portion, process and eating experience must tell the same story.
fibre target
We set the desired composition of the finished food and the intended portion. The mix percentage does not equal the fibre percentage of the product.
Selection of ingredients
The identity and characteristics of each fibre condition its application. We compare options according to format, taste and process.
Water and dough management
We adjust hydration, rest and dough work so that the recipe is manageable and repeatable in the manufacturer's equipment.
Volume, Crumb or Crunch
The texture criterion changes between bread and snack. We define a reference and propose tests to choose the formulation.
Storage performance and yield
Results are assessed using the intended process, packaging and conditions, including production losses and cost per saleable unit.
Product communication
High fibre content, presence of an ingredient and intestinal benefit are different messages. They are reviewed on the final recipe.
From Knowledge to Bakery
Meet Fibra Verde and Prebiomix
Two starting points for your project: Fibra Verde, with a blend of fibres and a plant-based character, and Prebiomix, with chicory fibre. The version and application recipe are defined for the finished product.
To really understand it
fibre applications in bakery and snacks
We explore the benefit, its ingredients and the formulation decisions that bring it into a bakery application.
01
Breads with fibre
Loaves, bread rolls and sliced bread
We define the format, available flour, colour, seeds and eating experience. Hydration, structure, fermentation and baking are then tested against this reference.
For sliced bread, we also assess slicing resistance and changes in crumb during storage. Nutritional content refers to the finished bread at its actual yield.
- Handling and consistency
- Volume and Crumb
- Composition of the final bread
02
Baked snacks
Crackers and high fibre breadsticks
A snack application requires its own recipe: shape, water, forming and drying influence texture. Bread usage instructions do not transfer directly to a cracker.
We compare crunch, hardness, fracture and stability in the intended packaging. Development is completed with the fibre target, flavour profile and cost per saleable bag.
- Thickness and Forming
- Drying and crunch
- Packaging and storage
03
Prebiotic fibre
Chicory and product development with Prebiomix
Chicory inulin provides a prebiotic fibre ingredient for bakery applications. Its nutritional function and dough performance are complementary aspects of the project.
Not all fibre is prebiotic, and total fibre content does not reveal the amount of inulin. We define the ingredient, final composition and message before finalising the commercial proposition.
- Ingredient identified
- Composition and portion
- Sensory profile
04
Bowel benefit
Fibre and transit: specifying the conditions
A high-fibre bread can be part of a varied diet. Health messages require specific conditions and are not derived solely from the total fibre content.
For the wheat bran fibre claim concerning accelerated intestinal transit, the food must be high in that fibre, and consumers must be informed that the effect is obtained with a daily intake of at least 10 g of wheat bran fibre. Formulation and communication are reviewed for each product.
- Specific fibre
- Conditions of the declaration
- Planned product and consumption
How we develop it
From Target to Final Recipe
- 01
Share the format, process, available ingredients and fibre target.
- 02
We choose a starting mix or define a custom mix.
- 03
We compare handling, texture, flavour and yield through application trials.
- 04
We specify recipe, composition, documentation and supply conditions.
The figures and conditions on this page provide a development framework. Any nutrition or health claim must be validated against the final recipe, portion, process and target market.
Frequently Asked Questions
The essential, clearly explained
What mix do I need for a high-fibre bread?
It depends on the format, taste, appearance and objective. Fibra Verde and Prebiomix are two starting points; Mali Fibras Granados can study a custom mix when the project requires another combination.
What should the bakery add to the concentrate?
The ingredients and quantities depend on the concentration and the version chosen. Request technical data sheet to know the flour, water and other ingredients of the application recipe.
What's the difference between Fibra Verde and Prebiomix?
Fibra Verde combines fibres, wholegrain ingredients, brans, vegetables and seeds with a distinctive visual identity. Prebiomix incorporates chicory root fibre for a prebiotic fibre proposition. The choice depends on the application and product message.
Can you develop a high-fibre snack?
Yes. Formulation, thickness, forming, baking and packaging are assessed to achieve the appropriate fibre content and crunchy texture. The application requires specific trials.
Can you combine protein and fibre?
We can study both objectives in a complete formulation for bread or snack. The nutritional result, texture and cost are verified for the agreed product and process.
When can a product be described as high fibre?
In the EU, when the food provides at least 6 g of fibre per 100 g or 3 g per 100 kcal. The finished product must be checked. A health claim has its own additional conditions.
How do I request technical information or a test?
Contact Mali Fibras Granados with the product, available flour and equipment, nutritional objective and desired flavour. This information helps us recommend a version and define the documentation and trials.
Guides for professionals
Solve the decisions of your next product with fibre
GLP-1 and opportunities for fibre
Purchasing data and range decisions for bread and snack manufacturers.
Formulate a high fibre bread
Calculation in final product, water, volume and texture diagnosis.
Choose fibres for Bakery
Compare ingredients and define tests for your application.
High-fibre white bread without seeds
Light crumb, mild flavour and ingredient selection.
Use psyllium in bakery
Powder or husk, dosage basis and incorporation.
Compare fibre and oat bran
Composition, beta-glucans and choice for each bread.
High-fibre par-baked bread
formulation for freezing, storage and final baking.
Define a product with inulin
Prebiotic fibre, portion and product proposal.
Adjust the dough with inulin
Water, structure and evolution of the Crumb.
Develop crunchy snacks with fibre
Forming, drying, water activity and packaging.
Understanding the Fibermaxxing trend
From market signals to a manufacturing project.
For those who buy bread
fibre and bread in your day to day
If you are looking to understand fibre, compare breads or incorporate it into your meals, see our fibre and bread guides for consumers. You'll find explanations, comparatives and portion calculators.
Sources and regulations
Content prepared using European legislation and official sources. The final application must be reviewed for each product.
Do you have a project?