{"id":5754,"date":"2025-08-01T11:31:31","date_gmt":"2025-08-01T09:31:31","guid":{"rendered":"https:\/\/www.agricolapiano.com\/blogpiano\/?p=5754"},"modified":"2025-08-01T11:31:33","modified_gmt":"2025-08-01T09:31:33","slug":"industrial-flours-additives-enzymes-hidden-risks","status":"publish","type":"post","link":"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en","title":{"rendered":"What do industrial flours really contain? Additives, enzymes and hidden risks"},"content":{"rendered":"\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 ez-toc-wrap-center counter-hierarchy ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#Why_Do_Some_Flours_Make_Us_Feel_Unwell_The_Truth_About_Gluten_Additives_and_Industrial_Flours_and_How_to_Avoid_Them\" >Why Do Some Flours Make Us Feel Unwell? The Truth About Gluten, Additives and Industrial Flours (and How to Avoid Them)<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#The_Invisible_Chemistry_in_Modern_Flours\" >The Invisible Chemistry in Modern Flours<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#A_Concrete_Example_Ascorbic_Acid_E300\" >A Concrete Example: Ascorbic Acid (E300)<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#Industrial_Enzymes_and_Additives_in_Flours\" >Industrial Enzymes and Additives in Flours<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#What_%E2%80%9CCorrecting%E2%80%9D_a_Flour_Means\" >What \u201cCorrecting\u201d a Flour Means<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#Industrial_Enzymes_What_They_Are_and_How_They_Work\" >Industrial Enzymes: What They Are and How They Work<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#Common_Additives_in_Industrial_Flours\" >Common Additives in Industrial Flours<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#Added_Vital_Gluten_What_It_Is_and_Why_Used\" >Added Vital Gluten: What It Is and Why Used<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#What_Happens_to_Our_Body_with_Industrial_Flours\" >What Happens to Our Body with Industrial Flours<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#Documented_Effects\" >Documented Effects<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#Why_Increasing_Numbers_of_People_Dont_Tolerate_Flour\" >Why Increasing Numbers of People Don&#8217;t Tolerate Flour<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#The_Problem_Is_Not_Wheat%E2%80%94its_What_Its_Become\" >The Problem Is Not Wheat\u2014it\u2019s What It&#8217;s Become<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#What_Makes_a_Flour_Truly_Light_and_Healthy\" >What Makes a Flour Truly Light and Healthy<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#The_%E2%80%9CNon%E2%80%91Flours%E2%80%9D_How_to_Recognize_Them\" >The \u201cNon\u2011Flours\u201d: How to Recognize Them<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#How_to_Recognize_an_Authentic_Flour\" >How to Recognize an Authentic Flour<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#In_Summary\" >In Summary<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#A_Hope_for_Those_Cannot_Tolerate_Flours_Anymore\" >A Hope for Those Cannot Tolerate Flours Anymore<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#When_the_Problem_Isnt_Wheat\" >When the Problem Isn\u2019t Wheat<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#Our_Response_Real_Flours\" >Our Response: Real Flours<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/industrial-flours-additives-enzymes-hidden-risks\/?lang=en\/#Try_the_Difference_Rediscover_the_Joy_of_Bread\" >Try the Difference: Rediscover the Joy of Bread<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_Do_Some_Flours_Make_Us_Feel_Unwell_The_Truth_About_Gluten_Additives_and_Industrial_Flours_and_How_to_Avoid_Them\"><\/span>Why Do Some Flours Make Us Feel Unwell? The Truth About Gluten, Additives and Industrial Flours (and How to Avoid Them)<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The Truth About Gluten, Additives and Industrial Flours<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It\u2019s a question we rarely ask ourselves when buying a packet of flour or eating a slice of bread. But the answer isn\u2019t simple. Today, many flours on supermarket shelves or used by large bakeries aren\u2019t traditional flours anymore.<br>Many derive from low\u2011cost foreign grains &#8211; often high in mycotoxins and poor in protein quality -undergoing aggressive refining to make them \u201cpresentable.\u201d<br>The result is a product:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>poor in natural structure,<br><\/li>\n\n\n\n<li>with weakened, less elastic gluten,<br><\/li>\n\n\n\n<li>devoid of germ, thus nutritionally poorer,<br><\/li>\n\n\n\n<li>often lacking essential natural enzymes for proper processing and digestion.<br><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_Invisible_Chemistry_in_Modern_Flours\"><\/span>The Invisible Chemistry in Modern Flours<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">To compensate these deficiencies and meet industrial standards of workability, appearance, and volume, a so-called \u201cinvisible chemistry\u201d is used: additives and processing aids that improve flour behavior\u2026 but aren\u2019t listed on the label, since law doesn\u2019t require it.<br>This information is seldom communicated to consumers. It\u2019s not an error, it\u2019s legal. That\u2019s why it\u2019s important to talk about it: so we can all choose more consciously.<br>In this article we clarify &#8211; using scientific sources and official documents &#8211; which additives are most used, why they\u2019re employed, and their possible effects when consumed daily unknowingly.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_Concrete_Example_Ascorbic_Acid_E300\"><\/span>A Concrete Example: Ascorbic Acid (E300)<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What it does:<\/strong> Added to flour to \u201cenhance\u201d gluten formation, making dough more resilient, airy and suitable for big\u2011scale distribution. It essentially \u201cseals\u201d the gluten network.<br><strong>How it works:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ascorbic acid oxidizes flour protein bonds during mixing.<br><\/li>\n\n\n\n<li>This strengthens the gluten, improving elasticity and stability during fermentation.<br><strong>Why it\u2019s used:<\/strong> When starting from poor, refined grains, gluten is weaker. Ascorbic acid compensates that.<br><strong>Health effects:<\/strong><strong><br><\/strong><\/li>\n\n\n\n<li>E300 itself is safe (it\u2019s Vitamin\u202fC).<br><\/li>\n\n\n\n<li>But technologically, the gluten becomes firmer and harder to digest.<br><\/li>\n\n\n\n<li>For sensitive individuals, this may result in bloating, slow digestion, heaviness.<br><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Industrial_Enzymes_and_Additives_in_Flours\"><\/span>Industrial Enzymes and Additives in Flours<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_%E2%80%9CCorrecting%E2%80%9D_a_Flour_Means\"><\/span>What \u201cCorrecting\u201d a Flour Means<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">To \u201ccorrect\u201d a flour means modifying its behavior to enhance performance in industrial processes, using industrial enzymes, emulsifiers, vital gluten and other processing aids.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Industrial_Enzymes_What_They_Are_and_How_They_Work\"><\/span>Industrial Enzymes: What They Are and How They Work<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Types and functions:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Amylases<\/strong> \u2192 degrade starches, releasing sugars for yeast.<br><\/li>\n\n\n\n<li><strong>Proteases<\/strong> \u2192 modify gluten, making dough easier to handle.<br><\/li>\n\n\n\n<li><strong>Xylanases<\/strong> \u2192 improve fiber flexibility in flour.<br><strong>Why they\u2019re used:<\/strong> Refining removes germ and bran, which contain active enzymes. To compensate, industry adds them artificially to:<br><\/li>\n\n\n\n<li>increase dough volume,<br><\/li>\n\n\n\n<li>speed up proofing,<br><\/li>\n\n\n\n<li>produce softer crumb,<br><\/li>\n\n\n\n<li>improve crust and color.<br><strong>Effects on flour and health:<\/strong> Makes dough perform better industrially, but less natural. Enzymes aren\u2019t listed on labels. Some studies suggest they may alter gluten structure, making it harder for our bodies to recognize and digest.<br><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Common_Additives_in_Industrial_Flours\"><\/span>Common Additives in Industrial Flours<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Emulsifiers (e.g. E472e, mono\/diglycerides, CMC\u2026)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Function:<\/strong> Soften crumb, extend shelf life, improve appearance and yield.<br><\/li>\n\n\n\n<li><strong>How they work:<\/strong> Bind starches and slow staling, reduce freshness loss in baked goods.<br><\/li>\n\n\n\n<li><strong>Why used:<\/strong> Refined flours dry out quickly; industry needs shelf\u2011stable products.<br><\/li>\n\n\n\n<li><strong>Health effects:<\/strong> Alter gut microbiota, increase intestinal permeability (leaky gut), contribute to chronic inflammation and digestive disorders .<br><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Added_Vital_Gluten_What_It_Is_and_Why_Used\"><\/span>Added Vital Gluten: What It Is and Why Used<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Technology:<\/strong> Vital gluten is a dry protein added directly to dough to strengthen flour, improve elasticity and volume, and \u201ccorrect\u201d weak or refined flours.<br><\/li>\n\n\n\n<li><strong>Health effects:<\/strong> It increases overall gluten load, is more resistant to digestive enzymes, and may cause bloating, heaviness, digestive discomfort and non\u2011celiac gluten sensitivity.<br><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_Happens_to_Our_Body_with_Industrial_Flours\"><\/span>What Happens to Our Body with Industrial Flours<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Consuming industrial flours daily exposes us to an invisible but potent mix of treated ingredients and processing aids.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Documented_Effects\"><\/span>Documented Effects<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Altered gut microbiota<br><\/li>\n\n\n\n<li>Increased intestinal permeability<br><\/li>\n\n\n\n<li>Chronic inflammation<br><\/li>\n\n\n\n<li>Recurring digestive issues (bloating, fatigue, heaviness)<br><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_Increasing_Numbers_of_People_Dont_Tolerate_Flour\"><\/span>Why Increasing Numbers of People Don&#8217;t Tolerate Flour<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_Problem_Is_Not_Wheat%E2%80%94its_What_Its_Become\"><\/span>The Problem Is Not Wheat\u2014it\u2019s What It&#8217;s Become<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">More people say: \u201cI can\u2019t tolerate flour anymore.\u201d In most cases it isn\u2019t wheat itself, but its industrial transformations.<br><strong>Main causes:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>cheap foreign grains<br><\/li>\n\n\n\n<li>aggressive refining to reduce mycotoxins<br><\/li>\n\n\n\n<li>removal of germ and fiber<br><\/li>\n\n\n\n<li>added enzymes, gluten, additives, emulsifiers<br>That\u2019s why many feel better switching to artisan, living, natural flours like our \u00e8Viva.<br><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_Makes_a_Flour_Truly_Light_and_Healthy\"><\/span>What Makes a Flour Truly Light and Healthy<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_%E2%80%9CNon%E2%80%91Flours%E2%80%9D_How_to_Recognize_Them\"><\/span>The \u201cNon\u2011Flours\u201d: How to Recognize Them<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Many commercial flours are the result of industrial processing that deeply alters the raw material. Starting from low\u2011quality grains, after refining and chemical corrections you get a product:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>germ\u2011free (removed for shelf life),<br><\/li>\n\n\n\n<li>low in fiber (removed to lower mycotoxin risk),<br><\/li>\n\n\n\n<li>\u201ccorrected\u201d with enzymes, emulsifiers, ascorbic acid and often added gluten.<br>Result? Visually perfect, easy to work\u2014but unnatural for our bodies. It\u2019s a \u201cnon\u2011flour\u201d: far from the original nutritional cereal profile .<br><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_to_Recognize_an_Authentic_Flour\"><\/span><strong>How to Recognize an Authentic Flour<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">To buy genuine flour, look for:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>label stating \u201cno added additives\u201d<br><\/li>\n\n\n\n<li>presence of wheat germ: nutritional heart of the grain<br><\/li>\n\n\n\n<li>origin clearly traced: 100% Italian, certified, glyphosate\u2011free<br><\/li>\n\n\n\n<li>\u201cliving\u201d flour, not sterile: real flour with intact germ and fiber may vary between batches\u2014be cautious of always\u2011perfect flours.<br><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"In_Summary\"><\/span>In Summary<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">If your flour is too white, too stable, too \u201cperfect\u201d and shows no origin or additive info\u2026 you\u2019re likely using a \u201cnon\u2011flour.\u201d<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_Hope_for_Those_Cannot_Tolerate_Flours_Anymore\"><\/span>A Hope for Those Cannot Tolerate Flours Anymore<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"When_the_Problem_Isnt_Wheat\"><\/span>When the Problem Isn\u2019t Wheat<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Increasingly many people suffer bloating, heaviness, digestive difficulty\u2014but often it\u2019s not the wheat. It\u2019s the flour.<br><strong>Changes in flour:<\/strong> low\u2011quality foreign grains, refined aggressively, germ and fiber removed, additives and gluten added. This industrial mix is what many bodies no longer tolerate.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Our_Response_Real_Flours\"><\/span>Our Response: Real Flours<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">We\u2014and other ethical producers\u2014offer a true alternative:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Simple natural ingredients: flour from selected, traced wheat<br><\/li>\n\n\n\n<li>Guarantees on process: no extreme refinement, no chemical correctives, no invisible additives<br><\/li>\n\n\n\n<li>True, live, high\u2011performance flours: excellent bread, pizza, panettone without tricks, only natural strength<br>A return to authentic grain: inviting back the pleasure of healthy flours. It isn\u2019t renunciation\u2014it\u2019s rediscovery.<br><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Try_the_Difference_Rediscover_the_Joy_of_Bread\"><\/span>Try the Difference: Rediscover the Joy of Bread<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00e8Viva Flour: Essence of our land<br><\/strong> We invite you to discover our <a href=\"https:\/\/www.agricolapiano.com\/en\/113-natural-flour\">\u00e8Viva flours<\/a>. Without prejudice. With curiosity. With trust. Maybe you never stopped loving bread\u2014you just lacked the right flour.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Why Do Some Flours Make Us Feel Unwell? The Truth About Gluten, Additives and Industrial Flours (and How to Avoid Them) The Truth About Gluten, Additives and Industrial Flours It\u2019s a question we rarely ask ourselves when buying a packet of flour or eating a slice of bread. But the answer isn\u2019t simple. Today, many [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":5750,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":1,"loftocean-view-count":1869,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[5941,5884],"tags":[1319,3301,11083],"class_list":["post-5754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-benefits-and-features-flours","category-flours-and-semolina","tag-eviva-la-farina-en","tag-farina-eviva-en","tag-industrial-flours"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>What do industrial flours really contain? 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