Salus functional breadsticks – Dark Version
Functional breadsticks with oat beta-glucans and malts (200 g)
- Crunchy and even tastier, thanks to malts
- 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: they contain oat Beta-glucans*, which help reduce cholesterol
- They are source of protein, low in sodium and high in fiber!
- Thanks to their malts, Salus Dark Functional Breadsticks are characterized by an even more intense taste!
Salus Dark Functional breadsticks: taste and well-being
Super crispy and tasty, Salus Dark Functional Breadsticks contain only natural ingredients, including lupin flour, oat fiber, wheat bran and olive oil. Also available in the Classic version without malts, they 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 food, both sweet and savory. What makes them functional is the content of beta-glucans, i.e. components of oat fiber that help reduce 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:
- Type 0 wheat flour
- Lupin flour and gritz
- Olive oil
- Oat fiber (5%)
- Low sodium sea salt
- Wheat fiber
- Wheat protein (gluten)
- Wheat bran
- Yeast
- Malted wheat flour (0.3%)
- Roasted barley malt (0.1%)
It may contain milk, eggs, 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.
