For the consumer
A clear, appealing benefit
- Adds fibre to an everyday food.
- Makes it possible to communicate the presence of chicory root fibre.
- Maintains a familiar bread experience that fits easily into the diet.
Prebiomix bakery mix
Prebiomix: prebiotic fibre mix for breadmaking
A functional mix with chicory root fibre and a selected blend of fibres, developed for wholemeal breads with a clear nutritional positioning.
High fibre: 10.1 g fibre / 100 g bread
Main benefit: With prebiotic fibre In the finished product
- Chicory root fibre
- Wheat bran
- Oat bran
- Flaxseed
Finished product · guide image
“A wholemeal bread with a fibre message consumers understand.
Finished product
Nutrition, benefits and technical information
The values shown refer to the finished food. The technical data sheet provides the full mix composition and production method.
High fibre: 10.1 g fibre / 100 g bread Indicative value for the recommended recipe. Verify it using the final formulation and process.
For your business
A product with commercial appeal
- Creates a distinctive proposition within the wholemeal category.
- Provides a clear nutritional message for the retail shelf.
- Can be adapted to different bread and baked snack formats.
Main ingredients
- Chicory root fibre
- Wheat bran
- Oat bran
- Flaxseed
- Psyllium
Contains gluten. The final declaration will depend on the recipe.
To understand the role of chicory root fibre, we explain the difference between fibre and prebiotics in our dietary fibre guide.
The detailed composition is provided in the technical data sheet.
Professional information
- Applications
- Bread, Snacks
- Mix inclusion rates
- 20% and 50%
- Production method
- Available in the technical data sheet
- Format
- 20 kg bag
- Storage
- Store in a cool, dry place, off the floor.
- Compatible processes
- Applications for artisan and industrial bakeries. Compatibility with continuous production lines, controlled fermentation and par-baked or deep-frozen bread is validated using the customer’s recipe and process.
- Documentation for Quality and R&D
- Full technical data sheet, allergen declaration, labelling composition and production method. Support for validating nutrition claims on the finished product under Regulation (EC) 1924/2006 and reviewing food information under Regulation (EU) 1169/2011.
- Samples for industrial trials
- Request samples for pilot-plant, industrial-line or bakery trials. Availability, quantity and conditions are agreed for the specific product and project.
Do you need another version?
We can adapt ingredients, concentration or application.
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ProteinTechnical knowledge
Resources on prebiotics and intestinal health
Inulin and prebiotic fibre in breadmaking: defining your product
What chicory inulin brings to a bakery project, how to distinguish fibre from prebiotics, and what information the manufacturer needs before formulation.
Inulin in breadmaking: adjusting dough, volume and texture
Trial guide for R&D and bakeries: identify inulin, adjust water, compare volume and measure texture during bread preservation.
Psyllium in breadmaking: dosage, hydration and incorporation
Psyllium changes the consistency of dough by binding water. To use it in bread, its form, dosage basis and method of incorporation need to be defined together.
Inulin and FOS: differences and selection for breadmaking
FOS, native inulin and long chain inulin: what changes between them and what the bakery should check when choosing a chicory fibre.
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