JELUCEL®

More Than Just Added Fibre

JELUCEL® wheat fibre is not used only for nutritional enrichment.

Its ability to bind water and support product structure makes it useful as a functional fibre ingredient in food formulation.

Key Benefits

• Improves dietary fibre content
• Supports moisture retention
• Improves water binding
• Helps improve texture
• Supports higher yield
• Can help reduce oil pickup
• Helps maintain softness for longer
• Supports better dough and bread volume
• Helps reduce breakage
• Neutral taste

One Natural Fibre. Multiple Food Applications.

JELUCEL® wheat fibre can be used across a broad range of food categories.

Bakery

Supports fibre enrichment, water management and texture improvement in bakery products.

Snacks & Namkeen

Useful where manufacturers are looking for improved texture, yield and reduced oil pickup.

Indian Sweets & Confectionery

Savoury & Flatbread Products

Useful where moisture retention, dough handling and texture are important.

Meat & Processed Foods

Dairy & Frozen Foods

Natural Wheat Fibre for Product Improvement

For manufacturers, JELUCEL® can serve two purposes at the same time:

Nutritional Function

Adds dietary fibre to the formulation.

Technical Function

Helps with water binding, texture, moisture management and product structure.

This makes it useful in products where simply adding fibre is not enough and the ingredient must also contribute to processing or finished-product quality.

Looking to Add Fibre and Improve Product Performance?

Whether you manufacture bakery products, snacks, sweets, flatbreads, processed foods or other food products, contact SREENIDHI Enterprises, Hyderabad to discuss the right JELUCEL® wheat fibre for your application.

Discuss Your Fibre Application →