The Spanish brand specializing in bakery for celiacs turn to the fiber of the olive seed to obtain elasticity without having to use synthetic gums solventing the biggest problem of gluten-free doughs.
Functional food, fortified, supplemented … What is the difference? And is it just a question of marketing or do they really produce health benefits? This article clarify doubts.
Not everyday we can find an ingredient that offers so many qualities by itself. Olive seed flour is an innovative product, a functional food and also provides solutions to the problems presented by gluten-free doughs. In particular, greater elasticity and structure in the crumb.
Chia seeds are food but also a cosmetic. Transformed into oil, they provide hydration, help to calm the skin and reduce wrinkles.