Arek Matraszek

About Arek Matraszek

Arek Matraszek graduated from Warsaw University of Life Sciences – SGGW with a Master Degree in Food Science. He gained professional experience working for one of the biggest producers of pasta in Eastern Europe. He was responsible for raw material selection, new flour products creation, as well as enzymes, antioxidants, emulsifiers and other ingredients for technical flour selection. He also supervised trial laboratory bakings and rheological properties evaluation. At Interfiber Ltd., Arek is in charge of R&D Department and studies the influence fibers have in bakery and creates new bakery mixes.
4 09, 2019

Are There Benefits of Making Bread with Flaxseed?


Brought to you by InterFiber Flaxseed has been around for awhile as source nutrition. However, what’s the best way to harness the benefits and function of flaxseed for commercial baking uses? Flaxseed can not only increase the nutritional profile of bread products, but when done right, it can improve the quality as well. Breaking down [...]

Are There Benefits of Making Bread with Flaxseed?2019-09-04T16:15:36-07:00
28 02, 2019

Healthier Pancakes with Sugar Cane Fiber


Pancakes are without a doubt one of the most popular meals for breakfast, not only in the United States, but all around the world. How can you make healthier pancakes that are still high-quality and delicious? Use fiber! At InterFiber we have been researching using a sugar cane fiber, Unicell SCF, in pancakes and other [...]

Healthier Pancakes with Sugar Cane Fiber2019-02-28T09:41:47-07:00
11 01, 2019

Why You Should Use Cocoa Fiber in Baked Goods


What if there was a cheaper, healthier way to give a cocoa taste to your baked goods?? In the baking industry, cocoa powder is an essential ingredient. The U.S. is in the top five cocoa consuming countries in the world reaching 463k tons per year. Consumption per capita oscillates around 5.5 pounds a year. On [...]

Why You Should Use Cocoa Fiber in Baked Goods2019-01-11T09:15:21-07:00