Foodish, s.r.o. produces more than 20 types of gluten-free flour. This scale – from amaranth and buckwheat to beans, lentils, and peas – can meet the most demanding requirements of potential partners.
As paradoxical as it may sound, gluten-free products are the bread of the 21st century. Classic baked goods made from wheat or rye flour are giving way to products made from rice, buckwheat, amaranth, bean and so on. The main thing that unites them is the absence of gluten. Gluten often causes a number of diseases - from mild allergies to severe individual intolerance - celiac disease.
According to statistics, about 40% of the population suffer from some form of negative reaction to gluten. Because of this, the production of gluten-free products is strictly regulated - raw materials are grown, transported, and processed separately from raw materials containing gluten.
At Foodish, s.r.o., the raw materials for gluten-free products are subjected to strict incoming inspection and then milled in special mills dedicated exclusively to gluten-free products. Thanks to the innovative flour milling technology used at Foodish, s.r.o., all enzymes vital for the body are preserved in the flour.
Bread of the 21st century
Demand gives birth to supply. If just five years ago gluten-free products, primarily baked goods, were intended for special "health food" departments, today almost all stores offer gluten-free bread and other confectionery products.
One of the most common types of flour in gluten-free products is flour from amaranth seeds, which has a higher biological value compared to traditional types of flour.
Carrot, pumpkin, apple, and other types of powders are often added to products made from amaranth flour to diversify the diet.
Increasingly, baked goods are made from a mixture of different types of gluten-free flours based on amaranth seeds mixed with corn or rice flour. This blend significantly increases the nutritional value of these products.
Popularity and demand
Croissants made from rice flour, buckwheat flour, linseed flour and almond flour, for example, have become popular. Almond flour is also used to make French macarons, which are popular all over the world.
It is important to note that the use of a mixture of different types of gluten-free flour, for example, based on buckwheat, flax, soybean, amaranth, peas, beans, allows to produce baked goods with a high content of dietary fibre, which positively affect the quantitative and qualitative composition of intestinal microflora. Moreover, the use of a mixture of gluten-free flour varieties contributes to the long-term preservation of freshness of bakery products.
The gluten-free flour finds its application in various spheres. More and more often, gluten-free flour is purchased by companies producing protein bars, which have become popular not only with athletes, but also with all those who lead a healthy lifestyle. Among Foodish's partners are cosmetics companies that have included gluten-free products in their line. A separate promising direction is animal feed. For example, pea flour is used for the production of dog food.
Foodish, s.r.o. produces more than 20 types of gluten-free flour. This scale - from amaranth and buckwheat to beans, lentils, and peas - can meet the most demanding requirements of potential partners.
