WHOLE GRAIN – INTACT
The consumption of “Whole Grain” grains with their excellent nutritional properties can help you define an excellent diet, adapting to your daily habits and without sacrificing taste.
Not all wholemeal flours are the same: in fact they have different nutritional and functional values, this
depends on their structure and the type of processing of the cereals. If these are recomposed, they lose
some of their nutrients and benefits.
A Whole Grain but Intact Grain Flour – that is with all the parts of the wheat grain (starch, fiber, germ) -, in addition to having an extraordinary amount of nutrients, is characterized by a low grinding of starch which affects the transformation of sugars .
Whole Grain Is the term that identifies all those products derived from the processing of cereals that contain all the parts of the wheat grain: starch, bran, germ.
There are multiple definitions of Whole Grain.
This is the best for us.
“Whole Grain” Grains and foods derived from them contain all the essential parts and natural nutrients of the whole wheat seed in their original proportions. If the grain has been processed (eg broken, crushed, rolled, extruded and / or cooked), the food product should provide the same rich nutrient balance found in the original wheat seed “