our French focaccia
our wholemeal bread
our multi cereal flour bread
Bread is an “ancient”, simple and essential food in human nutrition. It consists mainly of flour, obtained from the milling of wheat, the richest of the grains grown in the world.
The varieties of wheat produced in nature are mainly two types: wheat flour, less expensive and higher yield in crops, and durum wheat, that has higher quality features, more proteins, more A and B vitamins, which provide greater nutritive quality.
Bread is one of the most relevant sources of carbohydrates, essential and important nutrient in a proper and healty diet.
The secret for a healthy diet is in the right distributions of food, which must ensure health and wellness, and a “high quality” bread, with its content of carbohydrates and protein – with biological value – is a healthy and suitable choice for all types of regime diets.
A “quality bread” definitely grants the presence of all those essential nutrients for the optimization of organic processes, which are fundamental at 360 degrees in human life, from the stages of growth of children, till the feeding of adults, of pregnant women and elderly.
A “quality bread” also grants the absence of some food additives that are responsible, of allergies or intolerances in predisposed individuals, and which mechanism is often unknown.
The selection of high quality raw materials, combined with the experience of the baker, respecting the leavening time and the production cycle are crucial for the quality of the bread and for the final organoleptic characteristics: taste and smell, color and consistence, flavor and fragrance
NATURAL LEAVENING BREAD
Our loaf of spelled
Our loaf of rye
Our loaf of kamut
Our loaf of durum wheat
The sourdough bread, with unmatched taste and particular flavor, is recommended by nutritionists both from a nutritional point of view and in the case of manifested intolerance to commercial products.
This type of bread has a glycemic index equal to about half of the common bread, because the acidity partially inhibits the enzyme alpha-amylase and then creates less glucose.
It can be served for a few days, so that usually, for the undeniable nutritional benefits, it is consumed in the days following the production.
it gives a feeling of satiety due to the fibres included and the compact crumb; furthermore the partial pre-digestion of gluten during fermentation makes it more tolerable and digestible.
The digestibility of sourdough bread is give by the enzymatic process that occurs during fermentation and increases the availability of easily digestible carbohydrates and proteins.
Feeding with sourdough bread, there is the abatement of the Phytic Acid, charateristic of traditional leavened bread. The Phytic acid is a typical anti-nutritional factor that causes the impoverishment of mineral salts in the body.