In an ever-evolving world, not only do people’s tastes change, but so do their needs, which are often dictated by specific dietary requirements.
An example of this is the ever-increasing demand for food products void of specific properties, such as gluten, excluded by people who cannot tolerate gluten or are allergic to it or feel healthier without it.
With the aim of reaching more and more people, Molino Piantoni introduces “La Senza Glutine”, a gluten-free blend in two varieties.
This flour is the result of years of research, developed and perfected by Molino Piantoni’s Research and Development Laboratory in collaboration with professional bakers.
La Senza Glutine flour products can be used to make special high-quality bread and crispy or soft pizzas, and are a perfect response to the demands of a market increasingly attentive to the needs of consumers.
In a single size of 1 kg, ready to knead, La Senza Glutine comes in two specific versions:
Bread, soft Pizza and Sweets
Suitable for making bread, soft pizza, pastries, cakes and biscuits. The exceptional workability and ability of the dough to both stretch and hold its shape makes it ideal for preparing tasty and soft baked specialities, just like traditional ones.
To make pizza. The exceptional workability and ability and ability of the dough to both stretch and hold its shape makes it ideal for preparing tasty and fragrant baked specialities, just like traditional ones.
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