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Farina Conspersa Zoom

Flour Conspersa

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flour for diabetics and for weight control;

low glycemic index of legumes, IG = 24;

tasty and easy to digest;

for preparing bread, pizza, biscuits, etc.;

   1 kg.

Availability: Out of stock


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Product Description

Product description

The Conspersa flour is made of selected partially sprouted wheat through an advanced patented technology. The seeds have sprouted in a controlled area and then were slowly ground on a stone mill in order to preserve all nutrients and beneficial enzymes. We suggest using it for preparing bread, pizza, biscuits and to use it as if it were normal flour. Recommended for those struggling with high glycemia or whoever wants to eat healthier bread.

Why do we believe this flour is healthier?

1) this wheat is partially sprouted, therefore it reduces the phytic acid and various inhibitors that normally block the mineral absorption, that in this flour are more abundant than in common bread, even more than wholefood bread (sprouting always increases bioavailability of nutrients and they increase);

2) the glycemic index is only 24, that is lower than most legumes!
Did you ever hear a doctor prohibit to a diabetic to eat legumes (beans, lentils, etc) perchè they increase blood sugar?
Of course not!
Lower the glycemic index, less insulin is produced, which is the hormone "guilty" for diabetes, but is also responsible for transforming excessive glucose in fat, and then it makes us gain weight. 

Eating only bread with such a low glycemic index makes it easier to maintain your ideal weight, and could be helpful for losing weight for those who would only eat foods made of this flour as their source of carbohydrates. 100 gr of Conspersa flour has 200 kcal, while a normal flour has around 370 kcal, that is 45% less!

This flour Conspersa is a result of serbian scientists and currently is the only flour in the world with such incredible benefits. 

We suggest to use the Conspersa flour because it has:

- less starch for a easier digestion
- less gluten
- highers levels of vitamin C
- higher levels of vitamin B
- higher levels of carotene
- contains all 4 types of vitamin E
- rich in polyphenols and bioflavonoids (antioxidants)
- more beneficial enyzmes
- with aminoacids thanks to the germination process
- higher levels of nutrients due to the process of partial sprouting, that reduce phytic acid and the inhibitors normally present in non sprouted flour.

This product is NOT suitable for celiacs.

All product statements have not been evaluated by the FDA or by the Ministry of Health.
These products are not intended to diagnose, treat, cure or prevent any disease.


Additional Information



Put 3 cups of flour in container. Add a teaspoon of baking soda and salt. Optionally add seeds, sesame, etc. Stir dry and then add an egg or a tablespoon of olive oil or butter and three quarters of cup of hot water. Knead well and create two loaves of bread in oven at 220 degrees for 20 minutes.

Allergens: may contain starch and gluten.

Store the flour at room temperature.


100% partially sprouted grain

Humidity: up to 15%
Ashes: from 1.4%
Ph value: up to 5

Nutritional values for 100 g

Energy values: 859 kj - 198 kcal
Protein: 7.49 g (15%)
Fat: 1.27 g (2%)
of which saturated fatty acids: 0 g
Carbohydrates: 42.53 g (14%)
of which sugars: 1.9 g
Vegetable fiber: 1.2 g (5%)

Net weight 1 kg


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