Multipurpose Fiber Blend

Our products do not contain carbohydrates, gluten, lactose, soy, sugar, starch, oily seed flour, and all have low calorie content (with only few grams of protein and fat) and high fiber content (soluble and insoluble fibers). The high fiber helps in appetite control, creates sense of satiety, which makes ideal for those who want to lose weight. Fibers also help blood sugar control, may help lower total blood cholesterol levels, and help maintain bowel health. Taking into account all aspects of Fiber Baker products, customer target groups are among others: diabetics, ketogenic diet, paleo diet, those who are gluten sensitivity/allergies and those who have allergies to oil seeds, those who wants to lose weight, athletes (especially weight categories sports) bodybuilders, fitness and health conscious persons. Unique, innovative and free from: Carbohydrates Gluten Soy Grains Starches Oily seed flours Lactose and other dairy derivate Fiber Baker multipurpose blend of fibers is an ideal replacement for traditional white wheat flour. The consistency, texture and taste of the cookies made from it are misleadingly similar to the traditional ones. This is achieved by the perfect combination, the mechanism of action, the synergistic effect and engineer accurate proportion of different kinds of fibers. Because of fibers, the water and oil absorption is higher, making eggs necessary when baking. Also can be used for almost any cookie (exception: croissant). Use ratio compared to flour: 100 g NoCarb mixture of fibers is equal to 250 g - 700 g wheat flour (depending on recipe) Ingredients: dietary fibers, thickener: konjac gum, tara gum, stabilizer: psyllium husks; xanthan gum, carob bean gum, pectin (apple, citrus) Recommended recipe for doughnuts: • 125 g fiber blend, • 3 large eggs (170 g), • 20 ml oil, • 200 g yogurt (Greek type) • 20 g Fiber Baker baking powder • 15 g fresh yeast • 30 g warm water or milk • 125 g erythritol • pinch of salt, vanilla and / or lemon zest and juice Method: Dissolve the yeast in the warm water or milk. Put the eggs, yoghurt, oil, vanilla and lemon zest and juice, and the dissolved yeast in a bowl and mix well. In a separate bowl mix the fiber blend, erythritol and baking powder. Add the fiber blend to the wet ingredients and incorporate until the mixture is even. If you are baking in a baking form, thoroughly grease the form before adding the batter. If not using a form, shape the batter into doughnut shapes by hand (wet or oily) and place them on parchment paper. This batter is enough for 12-15 doughnuts. After shaping, let the doughnuts rise, then bake in a preheated oven (170°C-180°C) for 25 minutes, or until it passes the toothpick test.