Integral bread

With Christmas just around the corner, this November, it is statistically proven that most consumers have a healthy diet, low in fat, but high in nutrients, very present in their day to day.

And of course, whole grain breads are the most chosen in the shopping list for this purpose. We explain the differences between a white bread and a wholemeal one. Basically, it is the flour with which each type of bread is made. In wholemeal bread, the whole cereal grain is kept, that is to say, all the parts of the cereal itself: the endosperm, bran and germ, which generates a higher nutritional quality. While in white breads, both the bran and the germ are removed, specifically the elements that make the food nutritionally important.

According to the BDA (the British Dietetic Association) whole grains cereals contain 75% more nutrients than refined grains. Thus, the whole grain provides a significant amount of fibre, in addition to vitamins of group B, essential fatty acids, proteins, antioxidants (such as vitamin E), and other micronutrients, such as copper or magnesium.

Regarding health, this translates into a reduction of the risk of cardiovascular diseases, type 2 diabetes, as well as cancers of the digestive system. But also, it should be added that whole grains contribute to maintaining an appropriate weight and a healthy lifestyle.

At Llopartec we develop and produce mixes for wholemeal breads, thus offering a wide variety in this category of bread, mixes for making bread rich in fibre, mixes of cereals, among others. Our innovation, excellence and dedication make it possible to make wholemeal breads of the best quality on the market.