Farina Intera: QUALITY AND LIGHTNESS

It is not whole wheat flour

is a naturally white flour that is richer in fiber than whole wheat flour. Thanks to the Fedele processing method, Intera flour has all the advantages of whole wheat flour without the irritating effects of insoluble fiber. Varvello’s patented method for producing of Farina Intera eliminates the insoluble fiber component, retaining only the soluble fiber.

Farina Intera is an alternative to traditional whole wheat flour, with soluble fiber content exceeding 30%. Varvello Farina Intera is a type 0 white flour – whole white – naturally light and with a low glycemic index.

Farina Intera flour does not raise blood sugar levels and keeps them under control compared to equivalent flours, ideal for those who do not want to give up carbohydrates or who must follow a controlled diet (diabetics, insulin resistant or with metabolic syndrome). Farina Intera is naturally rich in soluble fiber, the only type effective in reducing postprandial glycemic elevation. It has all the advantages of whole wheat flour, and even more, without the irritating effects of insoluble fiber.

Thanks to our faithful processing, we have managed to eliminate the insoluble fiber component, retaining only the soluble fiber (technically known as “arabinoxylans”).

Farina Intera is an alternative flour with a soluble fiber bioavailability approximately 30% higher than traditional whole wheat flour. It is a type 0 white flour with a reduced glycemic impact. It does not raise blood sugar levels and keeps them under control compared to equivalent flours, which is the primary objective of diets followed by people at risk of diabetes and metabolic syndrome (the elderly, pregnant women, etc.).

Farina Intera is therefore a white flour (whole wheat) source of soluble fiber, the only type recognized by the EFSA (European Food Safety Authority) as effective in reducing postprandial glycemic rise.

The noble parts of the wheat grain

Developed in collaboration with the University of Bologna, Faithful processing is Varvello’s patented grain processing method for obtaining one of the best flours for low glycemic index bread. The wheat is ground in the traditional way, recovering the inner floury part and separating the outer part, the bran and the germ.

Faithful Processing allows the noble parts of the wheat grain to be recovered naturally: the soluble fiber present in the bran and the wheat germ, thanks to the action of enzymes that break down the bran and separate the soluble fraction from the insoluble one. The soluble fraction and the wheat germ are reintegrated into the flour.

This process produces a white, unrefined flour that is completely light and contains only soluble fiber (good fiber) in a higher percentage than traditional flours, making it ideal for baking.