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FROM TODAY HEALTHY TASTES GOOD

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.
INFIBRA FLOUR AND THE UNIVERSITY OF MODENA AND REGGIO EMILIA
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KEEPING THESE PRECIOUS PROPERTIES INTACT

Discover the recipes specially developed to maintain the integrity of all of Infibra’s organoleptic characteristics
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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.

COMMUNICATION MATERIALS
FOR SUPPORTING THE POINT OF SALE!

COMMUNICATING WELL
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.

COMMUNICATION
MATERIALS
FOR SUPPORTING
THE POINT OF SALE!

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