For baked foods requiring high fiber content, smooth texture and bland flavor, Micronized Corn Bran WT-11867B from Watson, Inc. answers the formulator’s needs. Proprietary equipment grinds and classifies bran fractions into colloidal particle dimensions with an average particle size of 1.25 µ. The resulting material exhibits low water retention and almost no organoleptic perception of bran particles. It carries no allergenic attributes. Most corn-based food products are typically low in fiber, but the addition of the micronized bran provides a complementary source of dietary fiber.
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