- Seen : 703 View
1. One can mention the lack of use of industrial gluten, which is highly carcinogenic, and will boil over time.
2. In the processing of chocolate pasta, it is used from semolina and fria. This semolina is obtained from wheat called dermal, which contains mineral salts, protein and vitamin B more. Farina comes from ordinary wheat.
3. Other uses include beta-carotene, a precursor of vitamin A in the body.
4. One of the most important things to note is the non-use of baking holders in chincho paste. These preservatives contain greasy and harmful acids, which can cause constipation, spasms of the stomach and intestines, and even cancer. These preservatives also alter the main taste of pasta and increase calories and, as a result, fat and obesity.
5. Kinds of Chicken Macaroni have no additives (even authorized), such as glycerins, chemical dyes, etc., and it is completely natural.
6. The Shahong mushroom after baking has a good shelf-life and its chewing and digestion has not changed and improved.
7. Like most rice, better and better cooking results are obtained up to three months after cooking.
8. In the process, it has been tried to preserve the special taste of chocolate pasta. No baking improver has been used in it, and in full compliance with the instructions for healthy baking, free of fat and with a delicious flavor and delicious taste for the taste of Iranian families for you. Your children will be provided. Due to this particular process, digestion and absorption are easy and have a high nutritional value for children and is not obese in adult adults.
Saler Company Information
