Wheat Resistant Starch
What is it?
Wheat resistant starch (RF) is a special fraction of wheat starch selected to prevent our bodies from converting it into sugars : this helps reduce the "effective" carbohydrates in finished products. Unlike other starches used in low-carb recipes, RF retains its properties even after cooking , so the declared values remain reliable from oven to plate. Furthermore, it comes from a certified European supply chain , synonymous with traceability and high standards.
Advantages
Stable values
ARF is thermostable; it does not release carbohydrates during cooking, so the intake remains low and consistent with what is indicated on the label.
Taste and texture
When processed well, it allows for bread, pizza, and snacks with a bite and fragrance closer to traditional products than many low-carb solutions.
Clear origin
We choose a European ingredient for transparency and quality, avoiding poorly controlled supply chains.
Our method
We use wheat resistant starch to create transitional products : they help you gradually reduce carbohydrates without sacrificing pleasure, as part of a more mindful eating journey. In recipes, we combine resistant starch with complementary plant-based proteins (wheat + legumes) to achieve complete and balanced profiles, while in the laboratory, we work with slow, manual processes (kneading, leavening, baking) for tangible quality, every day.
Contact us
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