THE PROPERTIES OF INULIN28/09/2017
WHY EAT GLUTEN FREE?28/09/2017
The SAPORE DI PASTA company produces dry flour using “unconventional” flours and a different production technology, to obtain a gluten-free product, rich in fibres and conferring health benefits on the consumer.
The objective is to produce a pasta which can be eaten both by the consumer with coeliac disease and the ordinary consumer, because the product contains INULIN, a food fibre which regulates the bacterial flora and rebalances normal metabolic operation.
The product represents a valid choice for the lover of healthy food, without sacrificing the traditional pasta taste, because the COMPANY has not neglected the importance of its rheological and organolectic features.
SAPORE DI PASTA pasta is obtained from the mixing and drawing of naturally gluten-free flours
The artisan production of the pasta, using bronze dies and slow drying, makes the pasta the same as “traditional” pasta in colour and consistency
Extruding the pasta through a bronze die and using high temperatures lead to the formation of a protective film which helps to slow down the gelatinisation of the starches during cooking.
The cooking time is very important.
The pasta cooks in only 6 – 8 minutes, thus optimising the preparation time and reducing the quantity of gelatinised starch, or reducing the glycaemic index.