Granoro Gluten-Free pasta
The aroma and taste of the Granoro "Gluten-free" line are typical of corn, obtained from the component of rice flour and the well-known vegetable of quinoa. It was decided to include quinoa in the blend to rebalance the supply of fibre, mineral salts and proteins, since rice and corn are lacking in them. The mix of the three flours gives the product a yellow colour, very similar to durum wheat pasta, firm after cooking and the roughness of the surface allows the condiments to bond well.
Choosing Gluten-Free Granoro means:
1. Being free to eat with satisfaction
2. Ensuring your body an adequate supply of important nutrients
3. Being aware of consuming a safe product
Rehydrated potato powder 70% (water, potato flakes 18%, potatoes 99%, emulsifiers mono and diglycerides of fatty acids, flavourings), corn flour, potato flour, corn starch, rice flour, salt, acidity regulator: lactic acid, preservative: sorbic acid, flavouring.
|Average values per 100 g||% RI*|
|of which fatty saturated acids||0.1g||-|
|of which sugar||0.1g||-|