A ready-for-use mix of flour GLUTEN FREE and LACTOSE FREE for creating final products, sweet and savoury.

Our researchers and chefs at IPAM have worked long and hard to develop formulas which would consent the realisation of end products with organoleptic performance and characteristics similar, as much as possible, to the conventional ones, though, maintaining accessible prices, not only for coeliacs—who benefit from monthly ministerial contributions—but, also for the “life styler” who approaches such a product by choice, looking to healthy nutrition.

The line is made up of:

• fresh egg pasta flour mix
• bread, pizza and focaccia flour mix
• white bread flour mix
• soft cakes flour mix
• tarts and biscuits flour mix
• generic pastry flour mix

in three different variations: STANDARD, ORGANIC and a LOW GLYCAEMIC INDEX.

The last category represents, we believe, the next evolution on the market: gluten free products, in fact, are rich with starch and carbohydrates; intense, prolonged consumption can cause sugar assimilation in the blood and lead to overweight and other related pathologies, such as atherosclerosis and diabetes.

The STANDARD IPAM line has been reformulated by the addition of an ingredient that favours sugar absorbency by reducing and diluting, in time, contrasting the glycaemic peak; the effect of such ingredient has been recognised by the EFSA and its functionality approved.