WHOLEGRAIN PASTA

Wholegrain flour (graham, integral), due to the shredding of the peripheral layers of the grain during milling, contains more vitamins, minerals and dietary fiber than white flour made only from the endosperm of the grain. The higher content of vitamins, minerals and dietary fiber favors the wholegrain flour in nutritional sense, but it is necessary to know that the content of these components does not ensure daily nutritional requirements. Also, white flour is not “unhealthy” because it is an excellent source of digestible carbohydrates, proteins and fats.
Flours made out of other cereals (rye, barley, oats, millet) or pseudo-flours, due to different nutritional composition comparing to wheat flour, can contribute to the diversity of products in terms of their sensory and nutritional characteristics (higher content of minerals, dietary fibers, bioactive components).

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