Industrial Lines

Celiac disease is a permanent intolerance to gluten, protein component found in wheat and in other cereals like spelt, barley, rye, kamut, big spelt, triticum, bulgur, malt, Greek wheat and seitan.
The only cure is to eliminate gluten from diet.
Such intolerance, once quite limited in number of cases, in the last years increased a lot, rising to the 1% of the total population of Europe and USA, countries where cereals have always been the base food of the diet. Anyway, celiac disease is growing also in other part of the world.
For that reason, La Parmigiana decided to undertake studies and production of specific gluten free pasta lines, with the right dimension to front a new market continuously growing.
La Parmigiana’s machines can work with pre-gelatinized flours or with raw flours through gelatin treatment using starch as thickener.