Salus functional breadsticks
Functional breadsticks with oat beta-glucans (200 g)
- Crunchy and tasty, they are ideal at any time of the day
- They contain oat beta-glucans*, which help reduce cholesterol
- Produced in Italy and hand-pulled
With beta-glucans
Vegan
High fibre
For sport lovers
Features:
- The hand-pulled Salus breadsticks combine unique taste, crunchiness and nutritional benefits.
- They are functional foods as they contain oat Beta-glucans*, which help reduce cholesterol
- They are a source of protein, low sodium and high fiber
- They contain natural ingredients only, including lupin flour, oat fiber, wheat bran and olive oil.
Salus Functional breadsticks: for people who are looking for taste and well-being
Super crispy and tasty, Salus Functional breadsticks are ideal if consumed as part of a varied and balanced diet, combined with a healthy lifestyle. Enjoy them at lunch, as a snack or for dinner, accompanied by light foods, both sweet and savory. They are also available in the Dark version with malts. Salus Functional breadsticks are a must on the table of those who are looking for light and quality food, for their daily well-being. In fact, they contain oat beta-glucans which contribute to reducing the level of cholesterol in the blood*.
*Oat Beta-glucans has been proven to lower/reduce blood cholesterol levels. Hypercholesterolemia is a risk factor for the development of coronary heart disease. The beneficial effect is obtained with a daily intake of at least 3 g of beta-glucans (about 170 g of Salus Functional Breadsticks) – Reg.(EC) No. 1924/2006 and Reg.(EC) No. 1160/2011.
Ingredients:
- Wheat flour type 0
- Lupin flour and gritz
- Oat fiber (5%)
- Olive oil
- Low sodium sea salt
- Wheat fiber
- Wheat protein (gluten)
- Wheat bran
- Yeast
It may contain milk, egg, soy and sesame seeds.
Produced and packaged by Crifill Srl - Via E. Fermi 18/B 35020 Legnaro (PD) – Italy.
Come usare il coadiuvante naturale per panettoni Panett-1 Plus?
Questo coadiuvante naturale per grandi lievitati è da utilizzare in piccola percentuale rispetto al peso totale della farina prevista dalla ricetta per panettone, pandoro o colomba pasquale.
Come si usa:
- Dosare all’2% sul peso totale della farina (si intende quindi la farina che si ottiene sommando la farina del primo impasto e quella del secondo impasto).
- Panett-1 Plus è da inserire solo nel secondo impasto.
- Se la ricetta ha più di 2 impasti, calcolare la farina totale di tutti gli impasti e aggiungere il coadiuvante sempre e solo nell’ultimo impasto.
- In caso di ricette con lievito madre in pasta: per l’utilizzo del coadiuvante Panett-1 Plus non calcolare come farina quella contenuta nel lievito madre in pasta, ma solo ed esclusivamente la farina del primo e del secondo impasto.
