Application Note

Fibruline ® chicory root fibre to improve pizza dough

Published

Format: PDF file | Document type: Application Note

Fibruline ® chicory root fibre to improve pizza dough

Related categories: Ingredients

Fibruline ®​ chicory root fibres (inulin) improve dough texture and processability of pizza dough by increasing the extensibility and reducing the water release after thawing. This makes the pizza dough less sticky and facilitates its handling during the rolling.