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Natural fibres. Simple and effective.
PF/WF 90
2% of Dough Weight
Prehydrate Fibres with Water & Mix Slowly for 5 min before adding flour.
(Prehydrate : 90 Micron :4 time the Weight of
fibre)
PF/WF 90
1% - 3% of Dough Weight
Prehydrate Fibres with Water & Mix Slowly for 5 min before adding flour.
(Prehydrate : 90 Micron :4 time the Weight of
fibre)
PF/WF 90
2% of Dough Weight
Prehydrate Fibres with Water & Mix Slowly for 5 min before adding flour.
(Prehydrate : 90 Micron :4 time the Weight of
fibre)
PF/WF 30
2% - 3% of Dough Weight
Add in maida, besan, atta & mix thoroughly. Alternatively, add in slurry. Add water to match dough elasticity (Sona Papdi, Soan Cake, Motichur Laddu etc) OR Add dry fibre in kaju based sweets at the final stage for protecting against moisture (Kaju Katli)
PF/WF 90
2% of dry flour weight
Add in dry flour & mix thoroughly + add water as per dough elasticity.
(4 time of fibre weight)
PF/WF 90/300
2% of dry flour weight
Add in dry flour & mix thoroughly + add water as per dough elasticity
(4 time of fibre weight)
OR
prehydrate with water & mix throughly
PF/WF 30
2%
Mix thoroughly with cocoa powder or mix with vegetable oil/butter in ratio of 1:2 & add during melting phase.
PF/WF 300
3% - 5% of finished curry weight
Prehydrate fibres with 7 times Water & add towards end of preparation of curry, mix throughly.
PF/WF 300
2% - 3% of dough weight
Prehydrate fibres with 7 times (weight of fibre) water & mix slowly for 5 min in the mixer before adding flour.
These product can be applied in instant food & premixes soups, dhokla, dosa, bada, sweets, etc
PF/WF 30
2% of dry weight
Prehydrate and mix thoroughly.
Dark bread, Brown bread, White bread
PF/WF 300
1% - 2% of dough weight
Prehydrate Fibres with Water & Mix Slowly for 5 min in the Mixer before adding flour.
(Prehydrate : 90 Micron :4 time /
300 micron 6 times the Weight of fibre)
PF/WF 90
2% of total dough weight
Prehydrate Fibres with 4 times (Weight of Fibre) Water & Mix Slowly for 5 min in the Mixer before adding flour.
PF/WF 90
2% of total dough weight
Prehydrate fibres with 4 times (weight of fibre) water & mix slowly for 5 min in the mixer before adding flour.
PF/WF 90
2% of total dough weight
Prehydrate fibres with 4 times (weight of fibre) Water & mix Slowly for 5 min in the mixer before adding flour.
PF/WF 300
2% of total dough weight
Prehydrate Fibres with Water & Mix Slowly in the Mixer for 5 min before adding flour.
(Prehydrate : 300 micron: 6 time
the weight of fibre)
PF/WF 90
2% of total dough weight
Prehydrate fibres with 4 times (weight of fibre) water & mix slowly for 5 min in the mixer before adding flour.
PF/WF 300
1% - 2% of dry flour weight
Prehydrate fibres with 6 times (weight of fibre) water & mix slowly for 5 min in the mixer before adding flour.
PF 30 micron
2% - 5% of output weight
Pre hydrate Fibre with water & add in milk (After milk gets thickened).
PF/WF 90
1% - 2% of wet flour weight
Add in wet flour & mix thoroughly + add water as per dough elasticity
(4 time of fibre weight)
PF/WF 90
2% of wet flour weight
Add in wet flour & mix thoroughly + add water as per dough elasticity
(4 time of fibre weight)
PF/WF 90
2% of dry flour weight
Add in wet flour & mix thoroughly + add water as per dough elasticity
(4 time of fibre weight)
PF/WF 90
2% of dry flour weight
Add in wet flour & mix thoroughly + add water as per dough elasticity
(4 time of fibre weight)
PF/WF 30/90
Depending on oil/liquid release
Mix in spices after grinding
PF/WF 30
1% -3% of dry flour weight
Mix in spices after grindingAdd in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity
(3 time of Fibre
Weight)
PF 30
2% of dry flour weight
Add prehydrated fibres during melting/texturizing process of cheese
WF 90/PF 90, WF 300/PF 300
1-2% of Meat Weight of Jelucel WF 90/PF 90 with smooth mouthfeel
1-2 % of Meat Weight Jelucel WF 300/PF 300 with more textured mouthfeel & higher yield
Add in dry flour & mix thoroughly + add aater as per dough elasticity.
(4 time of fibre weight - WF 90 / PF 90)
(6
time fibre weight - WF 300 / PF 300)
WF/PF 90-300
1% - 2% of meat weight of Jelucel WF/PF 90-300
Add with spice mixing at the end of cutting process
WF /PF 300 - 1000
1% - 3% of meat weight of Jelucel WF /PF 300-1000
Add with spice mixing (300) or together with the meat already during the grinding process (300/1000) by spreading the fibres evenly over the meat
WF 90/PF 90, WF 30/PF 30
1% - 3% of Meat Weight of Jelucel WF 90/PF 90 for a smooth mouthfeel and yield
1% - 3% of Meat Weight Jelucel WF 30/PF 30 for
reducing fat content and keeping creamy mouthfeel
Add with spices
WF 90/PF 90
0.8 % - 1% of brine of Jelucel WF 90/PF 90
Add into the brine and inject it
WF 90/PF 90
1% - 2% of Flour Weight of Jelucel WF 90/PF 90
Add with spices in flour
WF 90/PF 90
1-2% of Flour Weight of Jelucel WF 90/PF 90
Add with spices in flour