We know that it is very important that the flour never comes into contact with other ingredients in order to avoid cross-contamination!
This is why we have dedicated, separate area of our factory for the flour deglutenation process; this is the only area in which wheat flour is permitted and therefore it only comes into contact with the other gluten-free ingredients once it has been deglutenised.
Therefore, before moving on to the second phase of the production process and entering another area of the factory (which is completely gluten-free), the deglutenised wheat flour has to pass our tests. It is therefore analysed and guaranteed as being gluten-free only if it pasts the tests performed during production.
More tests are performed on the finished product: each batch of Bontà di Pane is analysed and guaranteed as being gluten-free: it will only be sent to the retailer, ready to go home with our consumers, if it passes our stringent tests.
Before moving on to develop the production process, we conducted a series of trials to demonstrate the safety of deglutenised wheat flour for coeliac sufferers.
The first tests were conducted in vitro on cell cultures and, subsequently, clinical studies were performed on coeliac patients in remission*, who ate 100 g of products containing deglutinated flour every day as part of their diet. These “challenge” studies, performed by exposing subject to foods containing deglutenised flour lasted at the least 60 days, with both clinical and laboratory assessments (including biopsies). The patients enrolled in these challenges showed absolute tolerability to preparations made using deglutenised wheat flour.
*1st clinical study: 8 patients with a mean age of 13 years – References: Di Cagno R, Barbato M, Di Camillo C, Rizzello CG, De Angelis M, Giuliani G, De Vincenzi M, Gobbetti M, Cucchiara S. Gluten-free sourdough wheat baked goods appear safe for young coeliac patients: a pilot study. J Pediatr Gastroenterol Nutr. 2010 Dec;51(6):777-83.
2nd clinical study: 16 patients with an average age of 19 years – references: Greco L, Gobbetti M, Auricchio R, Di Mase R, Landolfo F, Paparo F, Di Cagno R, De Angelis M, Rizzello CG, Cassone A, Terrone G, Timpone L, D’Aniello M, Maglio M, Troncone R, Auricchio S. Safety for patients with coeliac disease of baked goods made of wheat flour hydrolyzed during food processing. Clin Gastroenterol Hepatol. 2011 Jan;9(1):24-9