Description
We can try BENE.SI Crackers in any way that suits us.
A mini snack to enjoy either with any meal or to have with you all day!
Impress yourself with the different ways you can enjoy a BENE.SI cracker.
White corn flour
: Italy
Yellow corn flour
: Italy
Rice flour: Italy
Corn starch 37.2%, potato starch, rice flour 12.8%, corn flour 10.6%, sunflower oil,
eggs, sea salt, extra virgin olive oil, thickener: guar seed flour, emulsifiers:
mono- and diglycerides of fatty acids, sugar, modified tapioca starch, acidity regulator:
sodium bicarbonate, flavors, brewer’s yeast, rosemary 0.1%, raising agent: ammonium
bicarbonate, antioxidant: rosemary extract, May contain soy and milk
Eggs, soy, milk
|
Nutritional value
|
per 100 g
|
per serving (33.4g)
|
AR % *
|
|---|---|---|---|
| Energy | 1820 kJ | 608 kJ | 7.2 % |
| Energy | 432 kcal | 144 kcal | 7.2 % |
| Fat | 11 g | 3.7 g | 5.3 % |
| of which saturated fatty acids | 2.4 g | .8 g | 4.0 % |
| Carbohydrates | 79 g | 26 g | % |
| of which sugars | 1.4 g | 0 g | 0.5 % |
| Fiber | 1.9 g | .6 g | % |
| Proteine | 2.5 g | .8 g | % |
| Protein | 2.4 g | .79 g | 13.2 % |
Storage method
Keep the product in a cool and dry place.
Storage method:
Keep the product in a cool and dry place.
GLUTEN-FREE
Products with zero gluten content
FREE FROM PRODUCTS
Protect consumers with allergies or sensitivities. Lactose-free – No eggs used – No yeast used
RICH IN NUTRIENTS
Products that have optimal nutritional elements. options in products that have high content: in dietary fiber, in polyphenols, in beta-glucans, in probiotics etc.
Gluten-free Diet
Let's Start with the Basics...
The basics in our case are to explain what gluten is. Gluten is a protein consisting of an insoluble fraction of glutenin and the soluble fraction of gliadin. Normally it is broken down in the small intestine by a peptidase which, when it has reduced activity or is missing from the body, leaves it undigested and it deposits on the intestinal walls damaging the intestinal villi and hindering the absorption of nutrients, such as sugars, amino acids, vitamins, minerals, and mainly lipids. One of the main characteristics of gluten and consequently of dough is to create a network in the food molecules, a phenomenon characterized as visco-elasticity meaning the ability of some materials to stretch and change shape easily.
Where is gluten found?
Gluten is naturally found in wheat, rye, barley, oats, bulgur, couscous and is also found in products made from these grains, such as bread, pasta, breakfast cereals as well as cake, cookies, beer, some drinks. However, gluten can also be present in cold cuts, packaged cheeses, ready-made sauces, sweets, flavored yogurts, and various canned goods.
Thus it is necessary to read the packaging and label, to see if the product indeed contains gluten or if it is mentioned in any of the allergy indications, which are mandatory to be listed.
Why all the fuss about gluten?
So why all the commotion about gluten-free products? Do we all need them? The answer is yes, we need them, but not everyone. Approximately 1% of the population suffers from a disease called gluten intolerance or celiac disease and about 10% of the population from intestinal diseases or some kind of intestinal sensitivity to gluten.
Individuals suffering from celiac disease, which is an autoimmune disease, and continue to consume gluten show alterations in the intestinal mucosa and may cause the manifestation of diseases such as anemia, osteoporosis, diarrhea, delayed growth, weight loss, and others.
- Foods that are naturally gluten-free: rice, potatoes, corn, quinoa, buckwheat, millet, soy, meat, fish, fresh fruits and vegetables, nuts, legumes, and dairy products
- Ranges of industrial products without gluten, which bear the necessary labeling “gluten-free” such as gluten-free bread, pasta, cereals as well as cake, cookies, crackers, etc.
- Wine, coffee, tea, and all distilled beverages.
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