Wholemeal flour and fiber

Whole food defined according to the law

Current legislation allows two types of products to be defined as “whole”:

  • A product obtained directly from the grinding of wheat free from additives and impurities.
  • A product containing flour, first refined (for example: flour 0, flour 00) and, subsequently, re-aggregated with the separated parts during the grinding process.

(The addition of bran, initially eliminated, allows to obtain foods with a more palatable taste and longer storage times, however decreasing the quality of the final product).

At the end of each milling process, flours are classified according to the degree of sifting, as described and required in the legislation ruling the production and sale of flours (Presidential Decree 187 of 9 February 2001).

There are five different types of flour obtained from the grinding of wheat: type 00, type 0, type 1, type 2 and wholemeal type. What distinguishes them is the degree of sifting.

This classification is defined on the basis of the ash content which must be the following:

  • less than 0.55% for type 00
  • between 0.55% and 0.65% for flour 0
  • between 0.66% and 0.80% for flour 1
  • between 0.81% and 0.95% for flour 2
  • between 1.30% and 1.70% for wholemeal flour

(for further information: www.politicheagricole.it/flex/files/2/f/6/D.34ca305e98ded6c87bfc/DPR_187_2001.pdf ).


Whole food according to scientific research

Over the years, there are numerous scientific evidences that confirm the link between nutrition and a person’s well-being. [ 1-2 ]

In fact, it has been found that the consumption of foods such as whole grains, legumes, fruit and vegetables, due to the presence of fiber as well as vitamins, is the ideal basis for a healthy and balanced diet.
“Whole Grain” grains, like INTEGRANO ones, offer all the advantages of a whole grain flour, with the plus of naturally preserving the wheat germ. In our products you can therefore find fibers, vitamins and minerals in ideal quantities for your body .


Our workmanship

Eager to maintain authenticity by creating healthy and natural food, we have obtained the INTEGRANO product characterized by a 100% wholemeal flour, where:

  • The properties of the Wheat Germ are kept intact: It is not added but is an integral part of the flour.
    The wheat germ is one of the elements that form the wheat kernel, it occupies no more than 3-4% of the whole of the kernel. It is a real concentrate of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols, Vitamins E. Unfortunately, this core is usually eliminated together with the external envelopes during the grinding process, depriving the wheat flour of good quality. part of its precious load of fibers, vitamins and minerals. This operation is necessary for organoleptic reasons but also to increase storage times, since the fatty acids contained in the germ quickly rancid.


Nutritional Values ​​INTEGRANO, because:

They are characterized by Excellent Nutritional Properties : MANGANESE: 2.8mg / 100g (VNR 140%), PHOSPHORUS: 348mg / 100g (VNR 50%), MAGNESIUM: 124mg / 100g (VNR 33%), THIAMIN – VITAMIN B1: 0.3mg / 100g (NRV 27%), ZINC: 2.6mg / 100g (NRV 26%), IRON: 3.7mg / 100g (NRV 26%), POTASSIUM: 455mg / 100g (NRV 23%).



The greatest amount of nutrients in the wheat grain is located in the Wheat germ , Aleuronic layer , Bran .
Characteristic and fundamental elements in our work.



L’alchimia del chicco – Terra Nuova Edizioni



Work innovation: Thanks to our research and our patent we are able to work on the dimensions of starch.
Until now, the food products found on the market associated the increase in fiber in the product (arabinoxylans, β-glucans, inulin, resistant starch, slowly digestible starch) with a lower increase in blood sugar. That is, with an inversely proportional ratio, the more I increase the fibers, the lower the increase in blood sugar I can get.

  • The fibers used are the same naturally contained in the grain(without the addition of external fibers), further reducing the grinding steps.
  • We have less transformation of starch into sugars thanks to our patented flour, using the ” same quantity of products with the same organoleptic characteristics “. 

We at INTEGRANO are committed to creating a product:

  • without the addition of further elements, if not those already belonging to the grain;
  • without excessive “processing”(refining), which leads to overturning the beneficial effects of a food that is already naturally healthy and good.

INTEGRANO offers a varied offer of bread products and breadsticks that satisfy all these requests.
Ours is a continuous search to create products that satisfy not only the palate and the desire to stay in shape but also the desire of the individual, nowadays an obligation, to take care of one’s health at 360 °.


Why and how we get these results

In the human body the starch surfaces, especially in the digestion phase, are attacked by the alpha and beta amylase enzymes, which, with their action, transform the carbohydrates into glucose molecules, and then they are metabolized. Starch is an extremely compact and complex molecule that can be attacked by these enzymes (amylases) only in those parts that are exposed during the grain milling processes. [ 6-7 ] Furthermore, the propensity for retrogradation (i.e. the tendency of amylose to summarize the original structure) which makes starch more resistant to digestion and the properties of starch granules (size, dimension, crystallinity, lipid, protein and phosphate content), contributes to fewer transformations of starch into glucose . [ 8-9-10-11-12-13-14-15]


The low grinding of wheat

Let’s take an example: let’s think of an ice cube with a weight of 100 grams, whose volume and surface are well-defined values.
If we melt it, the surface increases radically.

Now imagine a grain of wheat of the same weight and apply a similar reasoning.

If the grain is excessively ground and refined, with refinements of less than 190 microns , the surface increases a lot and consequently the transformation into glucose will also be greater because it is more vulnerable to “attacks” by enzymes, diastases (alpha and beta-amylase) , with subsequent splitting of starch and production of glucose.
If, on the other hand, we keep the grain intact, or with average refinements greater than 800 microns, the starch surface is smaller and the transformation into glucose is drastically reduced .



The low grinding of wheat

Thanks to the Diabetics Association of Mirano and the Riviera del Brenta, assisted by health personnel, we were able to perform glycemic tests on volunteers (about 150 people), thus testing the glycemic responses of our products. Subsequently, to interpret the large amount of data that emerged, we consulted several universities. The one that has shown itself most interested in our work is that of Verona (Department of Medicine – Section of Endocrinology, Diabetesology and Metabolism).


To achieve this, our innovative processing is the cornerstone of everything.




1. Priebe MG, van Binsbergen JJ, de Vos R, Vonk RJ. Whole Grain Foods for the Prevention of Type 2 Diabetes Mellitus. John Wileym& son, Ltd., Hoboken, 2008.

2. Carter P, GrayLJ, Troughton J, Khunti K, Davies MJ. Fruit and Vegetable Intake and Incidence of Type 2 Diabetes Mellitus: Systematic Review and Meta-Analysis. BMJ, 2010; 341: c4229-c4236.

3. Katan MB, Grundy SM, Willett WC. Beyond low-fat diets. NEJM, 1997; 337, 563–566.

4. Sacks FM, & Katan M. Randomized clinical trials on the effects of dietary fat and carbohydrate on plasma lipoproteins and cardiovascular disease. Am J Med, 2002; 113: 13S–24S.

5. Riccardi G, Rivellese AA, Giacco R. Role of glycemic index and glycemic load inthe healthy state, in
prediabetes, and in diabetes. Am J Clin Nutr 2008; 87:S269-S274.

6. Quaglia Giovanni.Scienza e tecnologia della panificazione Chirotti Editore 1984;205

7. Quaglia Giovanni.Scienza e tecnologia della panificazione Chirotti Editore 1984:51

8. Parameters controlling the glycaemic response to breads. Anthony Fardet*, Fanny Leenhardt, Delphine Lioger, Augustin Scalbert and Christian Rémésy.
Nutrition Research Reviews (2006), 19, 18–25 q The Authors 2006 DOI: 10.1079/NRR2006118

9. Asp NG, Van Amelsvoort JMM, Hautvast JGAJ. Nutritional implications of resistant starch. Nutr Res Rev 1996; 9:1–31.

10. Particle size of wheat, maize, and oat test meals: effects on plasma glucose and insulin responses and on the rate of starch digestion in vitro. Am j Clinic Nutr 1988

11. Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. BMJ 1988

12. Glycaemic index concept and metabolic diseases. F R Bornet, M S Billaux, B Messing.
Pub Med. Gov.

13. Whole-Grain Processing and Glycemic Control in Type 2 Diabetes: A Randomized Crossover Trial. Sebastian Åberg, Jim Mann, Silke Neumann, Alastair B Ross, Andrew N Reynolds.
Pub Med. Gov.

14. Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response. Susan M Tosh, YiFang Chu.
Pub Med. Gov.

15. Mechanisms of the effects of grains on insulin and glucose responses. J Hallfrisch, Facn, K M Behall.
Pub Med. Gov.