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.
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.
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.
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.