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Text with illustrations throughout depicting baked goods using the product: bread, glasses of fiber, dough structures, and cookies.
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BETTER BASICS™ Oat Fiber
Isn’t it time you reformed?
You can’t turn around without someone trying to convert you. “Oats!” cry commercials. “Oats!” headlines shout. “Oats!” proclaim product packages. Nutritionists recommend oats. Consumers clamor for oats. Perhaps you include oats in your personal menu.
Perhaps it’s time you added oats to your professional menu as well—by reformulating your products using Williamson BETTER BASICS Advanced Oat Fibers.
Williamson is a pioneer in the development and production of dietary fiber for foods and beverages. Its Advanced Oat Fibers are far and away the finest you’ll find.
Of course, we don’t expect you to take that on faith. Before you turn over a new leaf, you’ll want to know how Advanced Oat Fibers are unique, and what makes them perfect for your application.
The answer to your kneads.
Let’s start with structure. Call it a discovery, call it a breakthrough, call it ingenious. Williamson technologists developed a process for separating individual oat fiber strands from one another. The resulting “lacy” configuration imparts an impressive smoothness, so fat or texture doesn’t stay on the palate.
If you’re a baker, Advanced Oat Fiber is also easy on your wallet. It has a greater water absorption capacity than other fibers. So in reduced-calorie breads you can use less fiber and more water. That means your loaf feels and tastes fresher.
More palatable yogurts, desserts, containing Advanced Oat Fiber require less additional vital wheat gluten than doughs made with some other fibers. Advanced Oat Fiber doughs are stronger. They stand on their own. Therefore, less scrap and less cost.
Easy benefits to swallow. But, there are even more points to consider. For instance, reformulate your near oat bran products to include Advanced Oat Fiber and look what happens: Total Dietary Fiber goes up, because Advanced Oat Fiber contains 98 percent (dry basis) insoluble; you can achieve more healthful ratio of soluble to insoluble fibers than with oat bran alone; and mouthfeel gains smoothness.
Also, on the subject of mouthfeel, Williamson has just introduced White Advanced Oat Fiber 782, with a still-finer particle size that makes fiber-added beverages easier to swallow.
Are you starting to see the light? We’ll shed some more.
Consider color. It’s simple; if you want white, you want white; if you want tan, you want tan. If you want either you want Williamson. White and tan Advanced Oat Fibers are produced to precise Hunter L*28.9 of color and measured on a colorimeter. The result? No off-color surprises.
While the right look is important, the right taste is crucial. Selling you a fiber that changes your product’s flavor is, in our opinion, in poor taste. So we don’t. Advanced Oat Fiber is bland and odorless. Your product’s flavor and aroma remain its own. It’s only right.
So is the fact that Williamson will help you determine how best to use Advanced Oat Fiber.
We offer you a two-pronged program that includes 24-Hour Sample Service—meaning the product you want to try is in your lab in 24 hours—and Producer Formulation Assistance, where Williamson food technologists answer your formulation questions. It’s free. Just call 1-800-227-2635.
Beyond Williamson’s free services and the technological innovations that make Advanced Oat Fibers unique among ingredients, there is the bottom-line fact that you are reformulating with oats. The world sells. Oats are marketing strength.
Change your ways.
Reformulate with Williamson Advanced Oat Fibers. Enjoy all the benefits oat fiber has to offer. Then you, too, can take to the airwaves, go into print… and convert consumers to your oat fiber products.
Williamson FOOD INGREDIENTS
D.D Williamson & Co., Inc.
P.O. Box 6001
Louisville, KY 40206
502-895-2438
FAX 502-895-7381
[Notes]
Hannah Yang:
Using oat fiber = spiritual awakening; Vocab:
reform
gospel of oats
faith
convert
see the light
“OATS!” everywhere
Solves literally EVERY issue immaginable
