HEALTHY BAKING

GI-48 (MULTIGRAIN BREAD WITH GLYCEMIC INDEX 48)

The GI-48 bread has a glycemic index of 48 contains 7 grains, among them hemp, chia and quinoa and is very tasty. Glycemic index is a measure of the rate of increase of blood sugar levels after eating foods containing carbohydrates. According to the Harvard Medical School, foods with a glycemic index below 55 are classified as low glycemic index. Foods with low glycemic index gradually increase insulin and blood sugar levels and contribute to better glycemic control. The glycemic index is important not only for those who want to control it but also for those who want to lose weight more easily and also for the health and well-being of the body.

Available in 15 kg sack.

TRITORDEUM

Tritordeum is a new natural cereal born from the combination of durum wheat (Triticum durum) and a wild barley (Hordeum chilense). Tritordeum contains gluten, but its quality is different from wheat, which makes it more digestible. It also contains 10 times more lutein than wheat, an antioxidant beneficial for eye health and skin protection. It has more oleic acid than wheat, a monounsaturated fatty acid characteristic of the Mediterranean diet that helps reduce the risk of cardiovascular disease. It has more fiber than wheat, with positive effects on health. In addition, the tritordeum is a sustainable grain as its crop needs little water and is highly resistant. It is 100% traceable, as it comes from selected Greek farmers, making the origin of each batch easily traceable. Finally, tritordeum bakery products have unique characteristics. Sweet taste, natural aroma and golden yellow color!

Available in 25kg sacks in the following types: 997, 1450

TRITICUM DICOCCUM -FARRO

Farro is one of the oldest cereals known to man and was a key component of the diet of ancient Greeks. It is considered as one of the healthiest foods because of its high content in fiber and minerals. The glycemic index is lower than common wheat. Moreover, although it contains gluten, its composition is such, that makes baking products more digestible.

Available in 25 kg sack.

DINKEL

Dinkel flour is produced from an ancient wheat variety of excellent quality that belongs to the same family as the common wheat. The particularity lies in the mild taste, high nutritional value and tough outer peel which protects the core, maintaining nutrients. Dinkel is not suitable for people suffering from celiac disease. However some people with allergies or mild gluten intolerance accept Dinkel without unpleasant symptoms in their digestive system.

Available in 25 kg sack.

ORGANIC FLOUR

BIO-Bread baking flour for white bread.
BIO-Durum wheat for rustic bread.
BIO-Whole grain soft for whole grain bread and bakery products.
BIO-Whole grain hard for traditional rusk, rustic bread and whole grain bakery products.
BIO-Whole grain rye for rye bread and bakery products.
BIO-Whole grain barley for barley cretan rusks, barley bread and bakery products.
BIO-Pastry for organic pastry products.
BIO-Extra from soft wheat and enhanced with gluten for croissant and buns.
BIO-Dinkel for Dinkel bread.

Available in 25 kg sack.

GLUTEN FREE

Gluten is a significant source of protein of many cereal grains such as wheat, barley and rye and can be found in many foods such as bread, pasta, biscuits, cakes, etc. Gluten gives elasticity to dough, helping it rise and keep its shape. Some people are intolerant to gluten due to its malabsorption from the body. Intolerance may be with mild symptoms such as lethargy, bloating and intestine irritability or a severe form called celiac disease. When a person suffering from celiac disease consumes gluten, even in traces, reacts with strong intestinal symptoms. The gluten free flour is produced under controlled conditions from foods such as maize, rice, potato and tapioca which do not contain gluten.

Available in a variety of types in 20 kg sack: Bread / Pizza / Cookies / Cake & Muffin / Filo dough