The objective of the INTEGRANO Project is to be able to approach Whole Wheat products such as: Breadsticks, Crackers, Rusks, Biscuits, Pizza, Bread, i.e. all the production of whole-grain carbohydrate-based foods, with less concern for sugars.
The larger size of the starch granules, a distinctive feature and the result of the patent ( see the patent here ) INTEGRANO contribute to reducing the transformation of starch itself into glucose.
LESS TRANSFORMATION OF STARCH INTO SUGAR
EXCELLENT NUTRITIONAL VALUES
By grinding index we mean the granulometry of the starch transformed into flour.
The greater the granulometry of the starch , the less the transformations into glucose. The starch is not pulverized below 190 microns but crushed (800 microns average). This allows to reduce the quantity of flour, and therefore of starch, processed into sugars.
We use all the parts of the wheat grain (starch, fiber, germ) in the same percentages as the whole seed, avoiding their being recomposed, and we maintain all the nutritional and organoleptic properties.
The Wheat Germ is kept: thIs means that the germ is not added but is an integral part of the flour .
We keep the most important part of the seed intact, rich in vitamins, minerals and good fats.
Palm oil free
MANGANESE : 2.8mg / 100g (NRV 140%), PHOSPHORUS : 348mg / 100g (NRV 50%), MAGNESIUM : 124mg / 100g (NRV 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%).
Our Ingredients:
88% “Whole Wheat” flour , 8% extra virgin olive oil, brewer’s yeast, salt.
GUARANTEED SUPPLY CHAIN – 100% ITALIAN FLOUR
SUSTAINABLE AGRICULTURE PROJECT
ISO 22005 CERTIFICATION
DEDICATED AGRONOMIC TEAM
Discover all the benefits of Integrano products for your health!
To acquire benefits you have to follow a varied and balanced diet and a healthy lifestyle. To obtain the positive effects on health described above, it is suggested a consumption of about 30 grams of INTEGRANO product per day.
INTEGRANO has a varied offer of bread products and breadsticks that meet these requests.
The greater the granulometry of the starch , the fewer the transformations into glucose.
There are many scientific studies that confirm and give great importance to this particular processing of wheat. Here are two examples:
In order to confirm the presence of this important property in our products, we at INTEGRANO have conducted in collaboration with the University of Verona, Department of Medicine, Section of Endocrinology, Diabetology and Metabolism) accurate comparative studies between Integrano products and those with grinding of starch below 190 microns. And the studies have yielded surprising results.
INTEGRANO is a Start-Up that deals with Basic Research, Development and Production of food products that
have the characteristic of having a low starch splitting. We manage to have fewer transformations into glucose by starch, thanks to a particular processing of the flour.
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I am a baker, born in 1964, who started working in his uncle’s bakery at the age of 18.
Research, experimentation, innovation were features of the environment in which I grew up.
The food problems of a dear friend of mine, who suffers from diabetes, linked above all to the problems with carbohydrates, and the ever-increasing demand for food products dedicated to the well-being of the person, led me to research and develop this project.
Here Is how INTEGRANO products were born: a line of healthy, appetizing and innovative wholemeal flour-based foods.
Starting our research, we arrived at the first important consideration: “many wholemeal flours are recomposed” .
In fact, many companies use refined flour (Type “0”) with the addition of external bran. An operation, this, allowed by law, if you stay within certain parameters in the values of the ashes.
We have chosen another type of path, using a Whole grain-intact flour.
The HEALTHGRAIN definition of ‘whole grain’ Citation: Food & Nutrition Research 2014, 58: 22100
Integrano products can be purchased in supermarkets