Studies carried out in collaboration with the University of Modena and Reggio Emilia show that products made with INFIBRA flours improve nutritional intake due to the presence of polyunsaturated fatty acids and vitamin E.
KEEPING THESE PRECIOUS PROPERTIES INTACT
Discover the recipes specially developed to maintain the integrity of all of Infibra’s organoleptic characteristics
FROM THE BAKERS
Today, what people are looking for is a healthy and balanced diet. Bread and bakery products made with INFIBRA FLOURS ARE THE ANSWER TO THE NEW CONSUMER TRENDS, because they retain the valuable nutritional properties of wheat germ and bran.
IS A GOOD THING
Clear and effective communication is needed to help consumers in their choice, capable of providing the purchaser with objective information on the properties, advantages, and origin of the product.
ARE YOU A PROFESSIONAL AND WOULD LIKE TO TRY OUR PRODUCTS?
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