Can this bran be used in baking, and will it change the taste?

Yes, the product is suitable for home baking — this is one of the uses mentioned in the product description. The bran partly replaces some of the flour or is added to it, making the dough denser and richer in texture.

The apple in the product gives a mild fruity hint that goes well with muffins, pancakes, bread or biscuits. The flavour will not be pronounced, though — it is more a light accent than a dominant note.

Bear in mind that bran absorbs moisture, so the dough may need a little more liquid than the recipe states. Usually it is enough to adjust the amount of water, milk or kefir to get the right consistency. It is best to start by replacing a small share — for example, 20–30% of the flour by volume — and adjust the proportion to the specific recipe.

Used this way, bran can be worked into the diet unnoticed, especially if not everyone in the family likes the crunchy format on its own.