I use psyllium husks as an ingredient for the production of cakes, breads, rolls and other bakery products (including for pizza dough) and do not want to miss it.
Perfect Stabilizes the dough at 0 kcal!
It affects digestion-regulating and can - if the casing is not used - have an accelerating effect. With regular use, this (negative) effect but sets.
For addition in yogurt or cottage cheese I can not personally recommend, because it is highly absorbant and thereby slightly slimy. When baking, however this consistency disappears.
A product that can be used similar to bran, however, no (allergiebegünstigendem) shares contains wheat. Well-tolerated dietary fiber.
I buy generally at Golden Peanut, because I can expect good value for money here.
