Features:

Salus Functional Bread combines taste and well-being, thanks to its natural ingredients and 7 nutritional benefits: low calorie, low fat, low carbohydrate, high fibre, oat beta-glucans, high protein and low sodium.

Features:

Pane Funzionale Salus Dark is a mix of flours that allows you to make a functional, genuine and healthy bread. Thanks to the presence of malts, the aroma and taste of Salus Dark are pleasantly intense. Salus is an ally against cholesterol thanks to the oat beta-glucans, which help to reduce the level of cholesterol in the blood (Reg. (EC) No 1924/2006 and Reg. (EC) No 1160/2011).

Features:

Organic Toasted Malt Flour comes from a  blend of 100% organic malts and gives the bread a characteristic hazelnut color and a full and unmistakable taste, with pleasant aromatic notes of coffee and cocoa.

Features:

Enzyme based improver. An innovative and original technology that uses all the natural energy of enzymes.

Dosage:

1% of PizzaEnzymes calculated on the weight of flour (e.g. 10 gr. PizzaEnzymes for 1 Kg of Flour).

Modes of use:

Use PizzaEnzymes together with flour to obtain the dough and reduce by about 5% the amount of water normally used in the recipe.

Features:

The extraordinary nutritional benefits of the beta-glucans contained in oat fibres, combined with the precious properties of wheat fibre and bran, together in this base for pizza. A perfect harmony between consistency, aromas and palatability, for a balanced and healthy food style.

Features:

Malted flour, together with toasted barley malt, characterise the pizza, giving it a refined appearance and a naturally burnished colour. A sophisticated game of aromas, which gives off a strong and unique flavor.

Features:

Type 1 wheat, durum wheat wholemeal Senatore Cappelli flour, triticum monococcum, rye and spelt sourdough. A 100% organic base that embodies in its flavor and nutrients a history as ancient as its grains, always known for their exceptional nutritional properties.

Features:

Chia, quinoa, teff and hemp: seeds and cereals from 4 continents blended together aromatic notes, flavors and aromas, reviving in the pizza the acidic aromas of wheat germ, the nutty flavor of hemp seeds, the sweetness of teff and quinoa, in the enveloping toasty scent of bran.

Features:

A single blend for three different taste experiences. Specific dosages allow you to taste and appreciate different shades of color, aroma and taste that characterize type "1", type "2" or wholegrain pizzas.

Features:

Corn, oats, soft wheat, rye, rice, barley, spelt and durum wheat: 8 selected cereals, together in a refined blend. Enriched with blue poppy seeds, white sesame, black sesame and toasted soya, it gives the pizza a rich taste and a unique fragrance.

Features:

Spelt, triticum monococcum and spelt sourdough. A blend that contains all the richness of this cereal, widely consumed and appreciated in ancient Rome. It ennobles pizza with unmistakable aromatic notes and excellent nutritional qualities.

Features:

Tumeric, originally from South Asia, gives fresh pasta a spicy flavour and a typical yellow ochre colour, which characterises first courses with cheerfulness and pleasant aromatic suggestions.

Features:

A fresh pasta that embodies the extraordinary nutritional benefits of oat beta-glucans, valuable nutrients that help reduce blood cholesterol*, and fiber. Its high nutritional profile is combined with a pleasantly balanced taste.

* The beneficial effect is obtained by taking 140 g of Salus® Functional Pasta.

Features:

Malted wheat flour and barley malt characterize fresh pasta with refined aromas, giving a full flavor, a toasted scent and an unmistakable warm and enveloping color with caramel notes.

Features:

Chickpeas, peas and red lentils: a tris of legumes carefully selected and rich in valuable nutrients, such as protein and fiber. Their combination gives the fresh pasta a delicate taste and a characteristic reddish color.

Features:

Chia, quinoa, teff and hemp: cereals and seeds from four continents for a unique sensory experience. In fresh pasta you can enjoy the acidulous aromas of wheat germ, the nutty flavor of hemp seeds, the sweetness of teff and quinoa, wrapped in the toasted scent of bran .