PSYLLIUM

Format: 700g
Code 43300
Standard code
Packaging 6u
Format: 12,5kg
Code 44605
Standard code
Packaging 1u
Fiber from the husk of the Plantago Ovata plant. Ideal for replacing the gluten function in fermented doughs such as gluten-free breads. Provides elasticity, sponginess and texture.
Mode of use
Dissolve or disperse in liquid with strong agitation, both hot and cold, in a wide pH range. For breads and doughs, integrate together with solids (flours and starches). Adjust the dosage according to the desired level of elasticity and moisture: 2% for drier doughs or 4% for highly elastic doughs, such as pizza bases.
Dosage
Recommended dosage: 20 - 40g/kg dough. Pre-mix with the flour.
psyllium husk
Fiber content 87.8%. Of which: Insoluble 29.2 – Soluble 58.5. *Mix to replace flour in 1:1 ratio* Ideal to use a combination of flour and gluten-free starches in the following ratio:- 35% rice flour- 55% corn starch- 10% tapioca starch
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Features
Properties
Elaborations
Features
Ideal for gluten replacement
Psyllium Premium is a natural fiber from the Plantago Ovata plant, with an exceptional content of 87.8%. It has binding and thickening properties that allow it to replace gluten in bakery recipes. It absorbs liquids in a ratio of up to 1:40, creating an elastic and viscous gel. It is highly stable against temperature and pH changes, and resists baking and freezing processes, guaranteeing consistent and versatile results.

Resistance to freezing

High

Hydration

Hot and cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties High absorption capacity

  • High natural fiber content (87.8%) with soluble and insoluble properties.
  • High absorption capacity (1:40), ideal for forming viscous gels.
  • It can be used to replace gluten in breads and doughs.
  • Resistant to changes in temperature, pH, cooking and freezing.
  • Provides elasticity, sponginess and improves texture in gluten-free doughs.
  • Useful as a binder in vegan recipes, replacing egg.
Elaborations
Possible
Elaborations
Ideal for gluten-free breads and doughs, such as loaves and pizza bases, providing elasticity and improving texture. Versatile in keto and low-carbohydrate recipes, and perfect for vegetable preparations as a binder: meatballs, hamburgers or egg-free nuggets. It can also be used in sauces, creams and fillings that need to thicken naturally. It resists cooking and freezing.
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Frequently Asked Questions

How should I integrate Psyllium in a gluten-free recipe?
Incorporate together with the flours or starches before adding liquids.
Can I use Psyllium in sweet recipes, such as biscuits?
Yes, it is ideal for improving structure and moisture retention in whipped doughs.
What do I do if my dough is too dry?
Slightly increases hydration, as Psyllium has a high absorption capacity.
Does it resist freezing and reheating processes?
Yes, it retains its functionality and texture after being frozen and reheated.
Can it completely replace gluten?
Yes, but it is recommended to combine it with other functional ingredients such as xanthan gum or Flaxfiber for best results.

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