Resistant starch

Using the resistant starch in our products, we significantly reduce the amount of assimilable carbohydrates.

Do you know the baker at home? We do the same things he does, but our tasty baked goods have some special features; they have a very low quantity of carbohydrates (sugars and assimilable starches) and a high percentage of proteins, so we created them to help you better follow your diet and make it more tolerable!

In fact, most diets imply a significant reduction in carbohydrates; this is equivalent to saying that the consumption of bakery products is necessarily minimized. Our specialties, containing few carbohydrates will help you on your diet and at the same time will not make you feel guilty when you eat them ...



What is resistant starch?

Starch is a complex sugar (polysaccharide) chemically constituted by long chains or branched dextrose structures. In our digestive system, starch is first broken down into maltodextrin (i.e. glucose) and finally into dextrose, a monosaccharide.

Most starches are digested and absorbed through the small intestine. Surprisingly, some types of starch resist digestion and pass through the large intestine, where they act as dietary fibers. This type of starch is called "resistant starch" with a high amylose content. Some foods are naturally rich in resistant starch: unprocessed whole grains, ripe bananas, beans and legumes.

Other foods naturally contain low levels of resistant starch: cooked and chilled potatoes, rice and pasta.

Using the resistant starch instead of the one normally present in the flour, we reduce considerably the quantity of assimilable carbohydrates, contributing substantially to the reduction of the glycemic index of the food, ie the resistant starch is not digestible and does not produce the classic answer insulin. To simplify the reading, we have highlighted the presence of resistant starches in the technical data sheets of our products that use them.

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