Farine Varvello

Farina Intera®, a flour 100% MADE IN ITALY specially made for people who have DIABETES (https://www.farinaintera.it/about-farina-intera/) is a white, type '0’ flour, PATENDED by Farine Varvello, that contains more fibre than a wholemeal flour, which is why it can be used to produce a dedicated "low glycaemic index" line of bread, crackers, pasta, pizza or baked desserts.

Basically, through a natural process, we extract the healthy part of the bran (eliminating the shell, the brownish part typical of wholemeal flour) and put it back into the flour for 30% more than a normal wholemeal.

It’s so important for the baking/pizza industry because it's THE ONLY WHITE FLOUR ON THE MARKET THAT CONTAINS MORE FIBRES THAN A WHOLEMEAL FLOUR.

Farina Intera® has a bioavailability of soluble fibre that is 30% higher than a traditional whole wheat flour. This is why it has A REDUCED GLYCEMIC IMPACT and for those with diabetes issues it’s a “MUST HAVE” product.

- Glycaemic index white bread = 100

- Glycaemic index whole-wheat bread = 70

- Glycaemic index Farina Intera® bread = 41 (slightly more than fruit)