GEBAKE™ FIBER BISCUIT

High-Fiber & Specialty Biscuits Enzyme Solution
Best for: High-fiber biscuits • Digestive biscuits • Multigrain formulations

GEBAKE™ FIBER BISCUIT is a precision enzyme-based dough and texture control system developed for fiber-rich biscuit formulations where bran, whole grains, and added fibers can negatively impact dough handling, sheeting behavior, and final bite. In digestive and multigrain biscuits, higher levels of insoluble fibers and non-starch polysaccharides (NSPs) increase water binding and disrupt dough cohesion, often causing dry/crumbly dough, poor sheeting, uneven thickness, surface cracking, and inconsistent texture after baking. GEBAKE™ FIBER BISCUIT uses targeted bakery enzyme chemistry—typically a balanced combination of selected carbohydrases/hemicellulases (xylanase-driven NSP optimization) and controlled supporting enzymatic actions—to improve water distribution and dough machinability while stabilizing structure development during baking. This supports smoother processing, improved texture control, and consistent eating quality in high-fiber and specialty biscuit systems.

Applications:

Typical Dosage

Suggested dose:

10–60 g per 100 kg flour (0.01–0.06%)
Dosage depends on fiber load, grain blend, flour quality, dough hydration, fat level, and processing severity.

Add GEBAKE™ FIBER BISCUIT during dry mixing or incorporate into your biscuit improver premix.
Ensure uniform distribution and consistent dough hydration for best results.
Finalize dosage through trials using KPIs such as dough machinability, sheet stability, cracking/tearing rate, thickness uniformity, breakage %, and texture consistency (bite/snap).

Improve water distribution and dough flexibility
Reduced negative fiber–structure interactions to support dough cohesion and machinability
Improved rheology stability for consistent sheeting, cutting, and embossing behavior
More uniform structure formation during baking, supporting controlled bite, texture uniformity, and reduced fragility

Improved dough handling and better cohesion in fiber-rich recipes
Smoother sheeting and moulding with reduced cracking and tearing
More uniform thickness for consistent baking and appearance
Better texture control (bite and snap consistency)
Reduced breakage during handling and packing due to more uniform structure
Improved batch-to-batch consistency across variable grain blends

Food & Agriculture

Protein & Processing

Industrial Applications

Food & Agriculture

Protein & Processing

Industrial