Digestive-style biscuits often combine a wholegrain positioning with expectations around a dry, characteristic bite. Increasing fibre can change water demand and dough consistency, so the fibre target needs to be developed together with hydration and baked texture rather than treated only as a nutritional addition.
Wholegrain positioning
Wholegrain content gives biscuits a familiar nutritional cue and a clearer point of difference.
PisumRICH
This ingredient can provide fibre and nutrition enhancer in this formulation. This ingredient is derived from the pea hull and contains more than 85% insoluble fibre, with high water retention and strong fat-binding properties rather than protein- or starch-led functionality.
OryzaNAT W
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Unlike white native rice flours, this is a wholegrain brown-rice option, adding a wholegrain route and fibre contribution to the formulation.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
Provides structure and crispness in gluten-free wafers.
Adds lentil nutrition and character to baked goods.
Creates improved wafer texture and processing performance.
Delivers moist texture and improved crumb structure in muffins.
Supports fibre claims and Nutri-Score improvement.
Delivers light texture and crisp bite in wholegrain crispbread production.
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