Shipments resume after the holidays!

Recipes, curiosities and news in no particular order

Gluten free blog

Discover the secrets to creating finger-licking gluten-free and wheat-free products!

Poolish senza glutine

Gluten-free Poolish

Gluten-Free Poolish: What It Is and How It Works in Gluten-Free Bread Poolish, also known as liquid preferment, is a valuable technique for anyone who wants to obtain softer, more aromatic and digestible gluten-free bread. The method, widely used in...

Read more

Burro fuso o Burro morbido?

Soft butter or melted butter?

Melted butter or soft butter? Here's what changes in gluten-free doughs When preparing dough, especially for brioches, every detail can make the difference. The choice between melted butter and soft butter can greatly affect the final result. If we talk...

Read more

La fibra di inulina

Inulin fiber

Inulin is a plant fiber and is mainly extracted from the roots of plants such as chicory and Jerusalem artichoke, which are rich in this plant fiber. The inulin extraction process involves several steps:Root Harvesting: Roots are harvested from plants, usually during...

Read more

International Day for Celiac Awarness, glutenfree, wheat free, Angel Food, Angel Mix

International Celiac Disease Day

International Celiac Day in Italy represents an important moment in the public health landscape, as it offers the opportunity to promote awareness of celiac disease, an autoimmune disease that affects a significant number of individuals in the country. This event...

Read more

La fibra di patate

Potato fiber

Potato fiber is a versatile and beneficial ingredient, especially in the world of gluten-free cooking. But where does it come from and what are its peculiarities?Origins and Production: The potato, from which the fiber is extracted, originates from the Andes,...

Read more

Il water-roux, cosa è e a cosa serve?

Water-roux, what is it and what is it for?

Origins and Application of Water-Roux Water-roux, also known as Tangzhong, is a baking technique that originates in Japan. This method involves cooking about 5-10% of the total flour used in the bread recipe with water or milk. The result is...

Read more

Xantano, cos'è..?

Xanthan, what is it?

Xanthan gum is a polysaccharide produced by the fermentation of sugar (glucose, sucrose or lactose) by the bacterium Xanthomonas campestris. Its discovery occurred in the 1960s as part of a United States research program aimed at identifying new polymers useful...

Read more

HPMC, cos'è..?

HPMC, what is..?

Hydroxypropyl methyl cellulose (HPMC) is a cellulose derivative that was first developed and used in industrial and food applications starting in the 20th century. Its exact origin in terms of discovery and initial development is difficult to attribute to a...

Read more

La fibra di psillio

Psyllium fiber

Psyllium, known scientifically as Plantago ovata, is an annual herbaceous plant belonging to the Plantaginaceae family. Native to Asia, the Mediterranean and North Africa, Psyllium is cultivated in various parts of the world for its seeds and the cuticles that...

Read more