OUR PRODUCTS

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MartinoRossi provides its customers a wide range of gluten free ingredients, cereal and legume flours for pasta, bread-making and confectionery (Raw and Heat Treated Flours), corn grits for polenta, Hominy gritz for corn-flakes, gritz for snacks and cakes, breading and selected whole corn for masa producers.

Cereal Flours (Raw Flours and Heat Treated Flours)

Corn, rice, sorghum, millet and buckwheat grains are high in starch content, suitable for those intolerant of gluten because they don’t contain any.
These are raw materials rich in minerals; calcium, iron, phosphorus, magnesium, manganese.
Heat-Treated cereal flours are used in the preparation of gluten free dough, bread and biscuits.

Heat Treated Flours

Yellow Corn

Heat Treated Flours

White Corn

Heat Treated Flours

Rice

Heat Treated Flours

Buckwheat

Heat Treated Flours

Sorghum

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Hi Natural

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Natural Rise Mix

Legume Flours (Raw Flours and Heat Treated Flours)

Legumes are an important source of energy, as they are rich in protein and carbohydrates.
Suitable for those who are gluten intolerant. They are low fat and useful for combatting cholesterol.
The high concentration of fibers makes them ideal in low-calorie diets.
Heat-Treated legume flours are used in the production of pasta and soups.

Heat Treated Flours

Chickpeas

Heat Treated Flours

Yellow Lentils

Heat Treated Flours

Red Lentils

Heat Treated Flours

Peas

Heat Treated Flours

Cannellino Beans

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Borlotto Beans

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Newgen Flour

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Creamy

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Newgen Gritz

SuperFood Flours (Raw Flours and Heat Treated Flours)

Rich in protein with high lysine content, an essential amino acid lacking in most cereals. Gluten-free, they are rich in minerals such as calcium, magnesium and iron.
Heat-Treated superfood flours are used for high digestibility and low glycemic index diets.

Heat Treated Flours

Amaranth

Heat Treated Flours

Quinoa

What is Heat Treatment

The Heat Treated Flours undergo a process that enhances their water absorption and increases the product’s viscosity, by jelling the starches which leads to a better final product.

The flours’ cooking process allows the dejection of the bacterial load blocking the activities of the enzymes which are responsible for the rancidity process; this provides a remarkable gain in terms of the products’ shelf life.

Contact us for any information. Our qualified staff will be at your disposition.

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MARTINOROSSI SPA / Via Martiri della Libertà 50, 26030 Gadesco Pieve Delmona, Italia / Tel: (+39) 0372 838501 / Fax (+39) 0372 838551 / E-mail: info@martinorossispa.it
Partita IVA: 00883760191 / Capitale Sociale € 6.000.000,00 / Copyright © 2017 MartinoRossi SpA by Francesco Crucianelli. Tutti i diritti sono riservati / PRIVACY POLICY / COOKIE POLICY
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