Raw coffee by-product: SCG from industrial soluble coffee production of the Robusta specie were provided by Prosol S.A (Spain) and stored under 20 C until preparation of the biscuits andmicrobiological analysis. Information regarding to the thermal stability of SCG dietary fibre was obtained by treating the sample under those conditions used for the baking of biscuits (185 C,16 min).Stabilized SCG: Different drying conditions were applied on raw SCG (40 C, 70 C and 100 C) until constant weight was achieved. Samples were stored at room temperature in dry and fresh placefor 24 h, until analyses of their physical properties (moisture loss,moisture content and water activity) and microbiological quality. Energy consumption (kWh) was calculated for each drying condition by correlation of consumption and operating temperature. Calculation was performed in order to validate the feasibility of the method for its industrial use.