More than just wholemeal flour
Wholemeal flour is increasingly considered synonymous health and a valuable ally in promoting a feeling of fullness and facilitating intestinal transit. Common cases of swelling and irritation in the colon linked to the consumption of wholewheat foods are annoyances that can put people off eating them.
Moreover, the typical dark colour of these flours and the products they are contained in are often rejected by consumers such as children, who continue to prefer refined flours. Wholemeal flour is rich in bran but only partially releases arabinoxylans (20%) and ferulic acid (10%) and only does so in the intestine. Farina Intera® has been designed to overcome these problems. In fact, Farina Intera® has a 30% higher availability of soluble fibres than wholemeal flours, thanks to its patented production method.
When we eat wholemeal flour, which is rich in wheat bran, the soluble fibres only become bioavailable in the last part of the digestive tract, whereas with Farina Intera, thanks to the Lavorazione Fedele® processing method, the natural active ingredients are ready for absorption right away.
Health and well-being without sacrificing taste and pleasure.
RESEARCH BY VARVELLO 1888 HAS FOUND THE SOLUTION: A FLOUR RICH IN FIBRE WITH ALL THE PLEASURE OF WHITE FLOUR.
The beneficial properties of dietary fibre contained in grains have been proven and known about for a long time.
However, the increasing prevalence of obesity and cardiovascular disease has turned the spotlight onto a particular class of fibres that can increase feelings of fullness and trap certain nutrients. These are soluble fibres which produce a gel through fermentation, which slows down gastric emptying, transit in the small intestine and the absorption of glucose, keeping blood sugar levels under control.
Arabinoxilani are the primary type of soluble fibre found in cereals. Within the bran, arabinoxylans are "trapped" in a complex structure of cellulose and lignin, therefore their function can only be partially carried out and is limited. This is because the soluble fibre can only be made bioavailable in the last part of the intestinal tract, where the enzymes that are able to break down the complex fibrous structure are present.
The Lavorazione Fedele® processing method maximises the bioavailability of wheat bran arabinoxylans and eliminates the woody part, which causes intestinal discomfort and swelling. Thanks to the Lavorazione Fedele® processing method, a natural and patented technology, the bioavailability of soluble fibre (arabinoxylans) in Farina Intera® is approximately 30% higher than traditional wholemeal flour, and it has a low content of cellulose and lignin. That is why the flour is white but also has a reduced glycemic impact.