WHO IS THE
To those who follow a balanced diet, because it is a whole product that contains fiber.
To sportsmen and all people aware of the quality of what they eat. Wheat Germ is part of the flour, thus preserving its organoleptic and nutritional characteristics.
Diabetics are advised to talk about this product with their doctor in order to evaluate its inclusion in their diet.
WHY ARE WE
Our pizza base is tasty, appetizing and ideal in any diet, thanks to the particular processing of wholemeal flour capable of preserving the natural presence of Wheat Germ, with all its nutritional properties (which is not artificially added).
WITH WHEAT GERM:
The Wheat Germ, naturally present in the flour, is preserved and not added. We keep the most important part of the seed intact, rich in nutrients.
AVERAGE GRINDING INDEX> 800 MICRON
By grinding index we mean the granulometry of the starch transformed into flour.
THE GREATER THE PARTICLE SIZE OF THE STARCH,
fewer are the transformations into glucose.
Our La Pizza base is useful in any diet, thanks to the particular processing of the flour.
It is facile e veloce da preparare because it is pre-cooked, and frozen because we believe it is the most correct way to protect and bring to the customer thIs product. The pizza preserves its properties and maintain all the benefits of a less transformation of starch into glucose. This is what we have obtained years of experimentation.
In this way we try to safeguard the research, study and results for a less transformation of starch into glucose. Results that we have obtained with years of experimentation.
The larger dimensions of the starch granules are the flagship of INTEGRANO experience and research: the result of the patented process No. 102018000003988 INTEGRANO, is a Whole Grain – Intact flour. The greater the granulometry of the starch, the less the transformations into glucose. The starch, in fact, is not pulverized, but crushed, a distinctive feature of INTEGRANO.