contamination Spain

Nowadays, the number of people with intolerances and dietary issues has increased, and there is a growing awareness in the hospitality sector, although sometimes the resources available are not sufficient. In the case of gluten allergy or intolerance, cross-contamination is a significant risk, as gluten is found in wheat flours, which are very volatile. Therefore, they cannot be cooked in the...

... ensuring quality and the absence of gluten. For us, it is essential to offer quality and food safety at the same time. All our gluten-free products have FACE and Espiga Barrada certification, and we also undergo strict quality controls with an external specialized audit. Furthermore, each unit of Arttpa gluten-free bread is packaged in a heat-sealed film that is resistant to high temperatures. It is perfect for adding warmth to each gluten-free bread stick while preventing cross-contamination, as it can be heated in the microwave or oven!