English | Contact us Home Who we are Products Innovation Quality News & Press Contacts Bakery proposals Our Gluten Free Products Celiac disease is a permanent intolerance to gluten , a protein substance found in oats, wheat, spelled, khorasan wheat (usually marketed as Kamut ® ), barley, rye, spelled and triticale. The incidence of this intolerance in Italy is estimated at one person for every 100 people. There would be potentially 600,000 celiacs, but just over 100,000 have been diagnosed to date. Every year 10,000 new diagnoses are made with an annual increase of about 10%. To treat celiac disease, it is currently necessary to exclude from one's diet some of the most common foods, such as bread, pasta, biscuits and pizza, but also to eliminate the smallest traces of gluten from the dish. This implies a strong commitment to food education. In fact, the consumption of gluten, even in small quantities, can cause various more or less serious consequences. The gluten-free diet , strictly conducted, is the only therapy currently that guarantees the celiac a perfect state of health. BUT WHAT IS GLUTEN? Gluten is a protein complex found in many cereals. Prolamine is one of the protein fractions that make up gluten and is responsible for the toxic effect for celiacs. Wheat prolamine is called gliadin, while similar proteins, with the same effect on the celiac, are also found in barley, rye, spelled, spelled, kamut, triticale and oats. The consumption of these cereals causes an adverse reaction in the celiac due to the introduction of prolamins with food into the body. In fact, gluten intolerance generates serious damage to the intestinal mucosa such as atrophy of the intestinal villi. The gluten-free diet defines the treatment of celiac disease based on the diet of elimination of all cereals containing gluten. [Source: AIC - For more information we recommend visiting the website of the Italian Celiac Association - www.celiachia.it ] Copyright Bakery - All rights reserved - VAT 01939300032 Credits

English | Contact us Home Who we are Products Innovation Quality News & Press Contacts Slippers Line Panini Line Grilled Line Focaccia line Artisan Focaccia Line Pizzeria line Bags Line The Specialties Line Gluten Free Line Baguette line BAGUETTE 280g DEMIBAGUETTE 150g BAGUETTE 90g BAGUETTE PETIT PAIN 52g BAGUETTE MIGNON 36g Copyright Bakery - All rights reserved - VAT 01939300032 Credits

English | Contact us Home Who we are Products Innovation Quality News & Press Contacts TASTINGS "THE MASTERS OF GLUTEN FREE" - GRUGLIASCO (TO) 10 March 2015 at 11:43 On the occasion of the Regional Congress of AIC Piemonte Valle d'Aosta 2015 to be held on SATURDAY 21 MARCH , 11 am, at the Department of Agricultural, Food and Forestry Sciences of the University of Turin ( Grugliasco ), Bakery will its own stand dedicated to the tasting of the products of the "I MASTERS OF GLUTEN FREE" line. Come and savor the unique fragrance of Bakery products: bread, traditional focaccia, pizza and all the other tasty products made with care for you by the “GLUTEN-FREE MASTERS”. Copyright Bakery - All rights reserved - VAT 01939300032 Credits