In your opinion, what does it mean to pay increasing attention to the specific dietary requirements which are becoming more and more widespread nowadays?
As part of its ongoing research and development activities, Molino Quaglia has created Glutinò®: a range of flours with unique, exceptional characteristics for the preparation of products for people who are allergic to gluten or gluten-intolerant, and don’t want to miss out on the fragrance and taste of bakery products. Today, gluten-free food is more relevant than ever, because increasing numbers of people are choosing to cut down on or eliminate gluten altogether, without having a real dietary need to do so, or having celiac disease. The aim of Glutinò is to provide a product capable of ensuring wellbeing and the pleasure of food to all consumers, regardless.
Why did you choose to develop this/these product line(s)?
We chose to develop this line in order to provide a safe, natural alternative, which is completely different to the main products currently available on the market.
Indeed, Glutinò® is the result of a careful selection of raw materials which are naturally gluten-free, and do not contain preservatives, additives or stabilizers. Our investment in studies and research, with the contribution of Molino Quaglia’s professionals, technicians and researchers, led to the development of three blends. They each offer excellent nutritional properties for a correct, balanced nutritional content (which avoids sharp rises in blood sugar and reduces the risk of diabetes, often associated with celiac disease); excellent technological properties, allowing them to be processed easily; excellent organoleptic properties which make it possible to make bread, pizza, fresh pasta and cakes which are rich in taste and nutritional value.
How do you intend to develop your research in this sector?
The aim of this research is to outdo and improve on the current limits of a gluten-free flour product, so as to define a product that is increasingly balanced, and which can meet the needs of professionals and end consumers alike.
Even now, Glutinò® manages to guarantee personal health and wellbeing, in addition to the pleasure of food itself. Individuals using it for personal use, and the professionals who attend gluten-free specialization courses at the Scuola del Molino, are able to offer unparalleled products; these are getting closer and closer in terms of taste and nutritional value to standard products. What’s more, thanks to the ongoing development of the Brick di PetraViva® (www.petraviva.it) sprouted grains for gluten-free recipes, it is possible to make doughs, and therefore sweet or savoury bakery products, which are rich in taste and nutritional value and are suitable and safe for all, without distinction.