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1. It is possible to mention the non-use of industrial gluten, which is very carcinogenic and will boil over time.
2. In the processing of Shahang pasta, semolina and farina are used. This semolina is obtained from wheat called Durum, which has more mineral salts, protein and vitamin B. Farina is made from common wheat.
3. Among other things, we can mention the use of beta-carotene, which is the precursor of vitamin A in the body.
4. Another important thing that needs to be mentioned is not using cooking preservatives in Shahang pasta. These preservatives contain harmful fatty acids that cause constipation, stomach and intestinal spasms, and even cancer. Also, these preservatives change the original taste of pasta and increase calories, resulting in fat storage and obesity.
5. Shahang pasta types do not contain any additives (even allowed) such as glycerine, chemical dyes, etc. and are completely natural.
6. Shahang pasta has a good shelf life after cooking, and its chewing and digestion characteristics have not changed and are improving.
7. Like most rices, the cooking result gets better and better up to three months after production.
8. In its process, it has been tried to preserve the special taste of Shahang pasta. Your children will be provided. Due to this special process, it is easy to digest and absorb and has a high nutritional value for children and is not fattening in adults.
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