The flours used for this type of dough come from Molino Grassi and belong to the organic line. The nutritional values of: rye, rich in lysine, which gives muscle tissue more resistance to fatigue are added to the soft wheat barley, rich in beta-glucans, which help reduce cholesterol and glucose rice, rich in highly digestible carbohydrates oats, rich in fibers that reduce the glycemic rate Thanks to the use of natural yeast, we are able to obtain a product: with greater digestibility, we reduce the glycemic index, we have the degradation of phytates (which is considered an anti-nutritional factor present in flour) , a greater availability of bioactive compounds (determines an increase in compounds with antioxidant and antihypertensive activity) and rebalances the intestinal microbiota because natural yeast produces prebiotic substances that benefit the microorganisms present in the digestive tract. Type “1” organic soft wheat flour, multigrain wholemeal flour (wheat, rye, barley, rice, oats), yeast, sourdough starter, water, salt, oil. May contain traces of soy.

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