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{"id":92,"date":"2018-11-09T08:56:10","date_gmt":"2018-11-09T08:56:10","guid":{"rendered":"https:\/\/www.integrano.it\/?page_id=92"},"modified":"2023-10-26T22:57:59","modified_gmt":"2023-10-26T22:57:59","slug":"farina-integrale-e-fibre","status":"publish","type":"page","link":"https:\/\/www.integrano.it\/en\/farina-integrale-e-fibre\/","title":{"rendered":"Wholemeal flour and fiber"},"content":{"rendered":"\n

<\/p>\n

Whole food defined according to the law<\/strong><\/h3>\n
Current legislation allows two types of products to be defined as “whole”:<\/p>\n
\n
A product obtained directly from the grinding of wheat free from additives and impurities.<\/li>\n
A product containing flour, first refined (for example: flour 0, flour 00) and, subsequently, re-aggregated with the separated parts during the grinding process.<\/li>\n<\/ul>\n
(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).<\/p>\n
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).<\/p>\n
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.<\/p>\n
This classification is defined on the basis of the ash content<\/strong> which must be the following:<\/p>\n
\n
less than 0.55% for type 00<\/li>\n
between 0.55% and 0.65% for flour 0<\/li>\n
between 0.66% and 0.80% for flour 1<\/li>\n
between 0.81% and 0.95% for flour 2<\/li>\n
between 1.30% and 1.70% for wholemeal flour<\/li>\n<\/ul>\n
(for further information: www.politicheagricole.it\/flex\/files\/2\/f\/6\/D.34ca305e98ded6c87bfc\/DPR_187_2001.pdf<\/a> ).<\/p>\n
<\/p>\n
Whole food according to scientific research<\/strong><\/h3>\nOver the years, there are numerous scientific evidences that confirm the link between nutrition and a person’s well-being. [ 1-2<\/a> ]<\/p>\n
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.
\n“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<\/a> .<\/p>\n
<\/p>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":2,"featured_media":93,"parent":0,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-92","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nWholemeal flour and fiber - Integrano<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.integrano.it\/en\/farina-integrale-e-fibre\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wholemeal flour and fiber - Integrano\" \/>\n<meta property=\"og:description\" content=\"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. 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