Fibraplus is a baker's mix for making functional bread that speeds up intestinal transit 100% naturally. Make bread at home and take care of your health Accelerate intestinal transit with FIBRAPLUS. This mix is made with an exclusive combination of fibers such as wheat bran, oat bran, psyllium, and prunes, along with whole-grain flour and flax seeds. This exclusive combination of both soluble and insoluble fibers helps accelerate intestinal transit in a natural and regular manner. A bread made with Fibraplus accelerates intestinal transit in 2 to 5 days. To achieve this, you should consume about 80g of bread made with Fibraplus (100g of dough) daily. The fiber of "bran" Fiber is the Swiss Army knife of food; it's useful for everything It speeds up intestinal transit, controls blood sugar, creates a feeling of satiety and thus controls obesity, prevents cardiovascular disease, and more. Fiber is found primarily in bran, the outer part of a cereal grain. Fibraplus is a concentration of different brans, such as wheat and oat bran, which, thanks to their high fiber content, naturally accelerates intestinal transit. Psyllium Psyllium comes from the Plantago Ovata plant, and its fiber concentration is extremely high. For Fibraplus, we use the psyllium husk, where the fiber is found, to help us with our intestinal transit. Psyllium absorbs some of the water in our intestines, creating a mucilage (a paste) that helps regulate intestinal transit. Dried plum We have added the plum for its great nutritional value, vitamins A and C, and above all insoluble fiber, thus helping the normal functioning of the intestine. In order not to diminish the properties of the product, do not add flour or other ingredients except water, salt, yeast and, if necessary, improvers/strengtheners: Recommended hydration of 65% - 75% water. Salt to taste. Use yeast at your discretion. Sourdough: do not exceed 10% of the dough weight. This product can be used in the production of functional breads, as well as in any type of bakery, pastry, or confectionery. To achieve the desired benefits, the bread should be made according to these instructions and 75–85 g of this bread (approximately 100 g of dough) should be consumed daily.