The bran from grain is particularly high in insoluble fibre which plays a part in the feeling of fullness and a healthy digestive system.

The micronising process improves their properties and incorporation into bread and confectionery products.

High in Vitamins B1, B3, B6, Magnesium and Phosphorus, micronised bran also increases dough water absorption, giving finished products with a lighter texture than with milled bran.

To be able to make nutritional claims (in France) on improved digestion, the quantity of wheat fibre to be incorporated is 10 g/day (source: 2010 EFSA).

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