Fiberfin gluten-free resistant corn starch for baking

Fibrefin is a natural fine-grained white flour rich in fiber.

The most important information about Fiberfin:

•     100% natural white flour with high fiber content - 60%
•     50% fewer calories than white wheat flour
•     low glycemic index
•     maintains the blood sugar level at a constant level
•     can increase fat burning
•     supports the work of the digestive system
•     very well suitable for baking and cooking or as dietary supplements
•     does not contain gluten
•     neutral taste

Bake well with Fiberfin

With the help of Fiberfin, you can easily increase the fiber content in baking and lower the glycemic index of IG bread, pizza, cakes, pancakes, wafers, muffins and cakes. Fiberfin is a white flour that can be added to the dough weight without changing its taste, consistency or appearance.

Fiberfin contains 60% fiber and only 31% carbohydrates. One teaspoon of Fiberfin contains as much fiber as 100g wholegrain flour! Fiberfin does not contain gluten responsible for the sticky consistency of baked goods, therefore it is recommended that Fiberfin is 10-20% of the flour used for baking.

Super fiber + additional health benefits

The diet of most of us is not enough fiber. The recommended amount is 30g - the average person eats it only 18g a day and only one teaspoon Fiberfin contains up to 6g of fiber! Fiberfin contains beneficial to the health and weight loss effects of fiber and it is very easy to incorporate it into your daily diet.

Fiberfin is made from starch from Australian non-GM maize. This special type of Australian maize cultivated for years contains up to 80% of amylose - starch resistant to gastric acid, which does not break down under the influence of digestive enzymes, This resistant starch is not metabolized in the form of energy, but behaves like fiber - regulates blood pressure and promotes good digestion.

How to use Fiberfin?

•     As a supplement - if you rarely use the oven and do not bake cakes, add Fiberfin to your porridge, yogurt, fruit juice or protein shake.
•     For baking - always when using flour, also reach for Fiberfin replacing 10-20% white flour. The taste and appearance of the cake or bread will remain unchanged, but will be much healthier. Replacing 7% of flour in Fiberfin pizza will make it contain as much fiber as whole grain bread!

Super-starch, natural fiber

Normal starch disintegrates into dextrose in the body and is used as energy. Resistant super-starch is not digested in this way, but behaves like fiber. Resistant starch is eaten in smaller amounts for hundreds of years by people, for example, in legumes.

Researchers explored the issue of resistant starch and its beneficial effects on health. WHO (International Health Organization) calls the discovery of super-meat production the biggest breakthrough in carbohydrate research over the last two decades.

Studies have shown, among others:

•     positive effect of Fiberfin on weight control (increased feeling of satiety, increased fat burning, decreased insulin resistance)
•     reduced glycemic load dishes in which part of the flour was replaced with Fiberfin
•     positive reaction of the digestive system on Fiberfin - production of short-chain fatty acids, lowering pH