Description
Sweetened with stevia, made with Tritordeum and beta barley.
The producer replaces sugar with steviol glycosides in these pasterelle and pairs Tritordeum flour with a barley flour rich in beta-glucans. The dough also contains milk, eggs, high-oleic sunflower oil, olive oil and extra virgin olive oil. Per 100 g they have 1.66 g of sugars and 7.93 g of fibre, and the producer describes them as a low glycaemic index product.
Tritordeum, the base of the dough, comes from a natural cross between durum wheat and the wild barley Hordeum chilense, developed in Andalusia over more than thirty years of selection. The lutein in the grain gives the biscuits a warm, golden crumb.
For restaurants and chefs. Useful on a breakfast or coffee menu for guests who limit sugar. Serve two or three with espresso, or beside a yogurt and fresh fruit plate. Their soft, lightly toasted character also suits an afternoon tea selection.
For specialty and Italian stores. Biscuits sweetened with stevia meet a steady demand from customers who read labels for sugar. The stevia and beta barley story fits in one sentence at the counter. Next to the producer’s other pasterelle, they offer a choice by diet within the same range.
Specs: 250 g, case of 10, shelf life 6 months, Puglia (Italy).
Ingredients: Tritordeum flour, beta barley flour, high-oleic sunflower oil, milk, eggs, ammonium, potassium tartrate, sweetener: steviol glycosides, vanillin, olive oil, extra virgin olive oil, bicarbonate.
Nutrition per 100 g: 375.6 kcal, fat 20.83 g (saturated 2.17 g), carbohydrates 36.89 g (sugars 1.66 g), fibre 7.93 g, protein 9.6 g, salt 0.0023 g.
Allergens: gluten, milk, eggs.
