Actilight® is used in bakery for sugars reduction and fibre enrichment, but also increasingly for its prebiotic effect and its effect on digestive comfort.
The use of Actilight® in bakery products does not modify the viscosity. Actilight® increases dough development and brings cohesion, softness and a better stability through shelf life. Actilight® can be incorporated directly in bakery products, or through fillings.
To have a look at applications of Actilight® in cakes, biscuits, bread and fine bakery, please click on the links above.