Zasto Proizvodi Bez Glutena

8/17/2019 Zasto Proizvodi Bez Glutena

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Zašto proizvodi bez glutena?

Why gluten-free?


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ŠTO JE GLUTEN I ZAŠTO KORISTITI PROIZVODE BEZ GLUTENA?WHAT IS GLUTEN AND WHY DO GLUTENFREE PRODUCTS EXIST?

Gluten-free products are part of a special diet

for coeliac disease sufferers and for those

people who have chosen a gluten-free diet.

Gluten is a grain protein which provides baking

ability. Due to the gluten, doughs have a good

processing capability and baked goods a light

crumb.

Potpunouživanje u

proizvodimabez glutena

Wholeheartedenjoyment with

gluten-free products

Baked goods are eaten as a staple food by

large sections of the population several timesa day. For this reason, it is important to offer

an alternative to baked goods containing gluten

to those people who suffer from coeliac disease

and who may not ingest gluten.

But baked goods without gluten are no longer

only an alternative in the case of coeliac

disease, however. The avoidance of gluten is

a current topic and is turning into a trend due

to well-known public figures who prefer a

gluten-free lifestyle.

Enable your customers to make their own

decision for conscious enjoyment by offeringthem a tasty range of gluten-free baked goods.

Proizvodi bez glutena dio su posebnog načinaprehrane za osobe koje boluju od celijakije i onekoji su izabrali prehranu bez glutena.

Gluten je bjelančevina koja se nalazi u nekimžitaricama i značajna je kod pečenja pekarskihproizvoda. Radi glutena tijesto se bolje obrađuje,a pekarski se proizvodi lakše konzumiraju radirahlosti sredine.

Pekarski proizvodi osnovna su i svakodnevna

prehrambena namirnica za veliki broj ljudi. Stoga jevažno da se osobama koje boluju od celijakije ihranom ne smiju u organizam unositi glutenponuditi alternativu za obične pekarske proizvodekoji sadrže gluten.

No pekarski proizvodi bez glutena nisu višealternativa samo za prehranu osoba koje boluju odcelijakije. Izbjegavanje glutena u prehrani aktualna

je tema i postaje trend zbog poznat ih javnihosoba koje prakticiraju život bez glutena.

Omogućimo svim potrošačima i kupcima da samii svjesno odluče kakvu će hranu jesti i ponudimo

im odgovarajući i ukusni asortiman pekarskihproizvoda bez glutena.


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IREKSov asortiman najboljih sirovina bez glutena dosta je širokte u kombinaciji s inovativnim tehnologijama omogućavaproizvodnju pekarskih proizvoda vrhunske kvalitete.

IREKSove mješavine koje su razvili stručnjaci za područjepekarskih proizvoda bez glutena vrlo se strogo kontroliraju.

Kao sposoban partner, IREKS proizvodi i nudi svojim partnerimamješavine bez glutena s velikim mogućnostima prerade iproizvodnje raznih proizvoda bez glutena. Vaši će kupci bitioduševljeni rezultatima pečenja.

Pečete li kruh, peciva, baguette, grickalice ili slastice – mi vamnudimo sigurna rješenja na svim područjima proizvodnje hranebez glutena!

Savjetujte se s predstavnicima IREKSove terenske službe.

Our range of the best raw materials in gluten-free quality is

large and leads, in combination with our innovative technology,

to baked goods of extraordinary excellence.

Mixes from IREKS have been developed by experts in the field

of gluten-free baked goods and tested extensively.

As a competent partner, IREKS makes gluten-free products

with outstanding processing properties available to you.

Your customers will enthuse about the baking result.

No matter whether bread, rolls, baguettes, snacks or confectionery

baked goods – we offer a gluten-free solution for all areas!

Ask your IREKS Field Service.

1| Upotrebljavaju se samo pažljivo odabrane visokokvalitetnesirovine bez glutena

2| Proizvodnja se izvodi u posebnim zatvorenim spremnicimakako bi se izbjegla kontaminacija sirovinama koje sadrže gluten

3| Svaka se proizvedena serija kontrolira u laboratoriju društvavezano na sadržaj glutena

ŠTO MOŽETE OČEKIVATI OD IREKSAWHAT YOU CAN EXPECT FROM IREKS

Najveći stupanj

sigurnosti –IREKSovo jamstvo

The highest

safety – theIREKS guarantee

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1| Use of carefully selected, high-quality, gluten-free

raw materials

2| Processing in special, closed batch containers to avoidcross-contaminations with raw materials containing gluten

3| Examination in regard to gluten content of every batch produced in the company‘s own laboratory


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Celijakija je kronična bolest tankoga crijeva do koje dolazi zbognetolerancije na gluten. Unose li osobe koje boluju od celijakije paknamirnice koje sadrže gluten, resice tankoga crijeva se oštećuju,probava se uništava te se pojavljuju različiti simptomi koji imaju

negativan utjecaj na opće stanje organizma.

Celijakija – činjenice Coeliac disease – the facts

Posljedice | Consequences

Gubitak apetita

UmorLoss of appetiteTiredness

Spori rast u djetinjstvu

Impaired growthduring infancy

Bolovi u trbuhu

Stomach painsProljev / DiarrhoeaPovraćanje / Vomiting

Netolerancija na laktozu

(nepodnošljivost na mliječni šećer)Lactose intolerance(milk sugar intolerance)

Gubitak težine

Weight loss

Rasprostranjenost celijakije | Prevalence

U ovim dijelovima svijeta,otprilike 100 - 200 osobaboluje od celijakije. Ta sebolest može pojaviti u bilo

kojoj dobi i prisutna je dokraja života.

In these areas of the worldapprox. every 100th – 200th

person suffers from coeliacdisease. The illness canappear at every age andexists a whole life long.

Procjena broja stanovništva u milijunima koje boluje od celijakijeEstimate of the population with coeliac disease in millions

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Coeliac disease is a chronic illness of the small intestine which is

based on an intolerance towards gluten. Should those people

affected by coeliac disease consume foodstuffs containing gluten,

the tissue of the small intestine is damaged, the digestion

destroyed and various symptoms appear which can have a negativeeffect on well-being.

Liječenje | Treatment

Izbjegavati cijeli život konzumiranje

namirnica koje sadrže glutenLifelong abstinence fromfoodstuffs containing gluten

Na taj se način regeneriraju resicetankoga crijeva i simptomi nestajuIn this way, the intestinal tissueregenerates and the symptoms

disappear

Taj se podatak temelji na znanstvenim istraživanjimai trenutačnom broju stanovništva.

Ascertained based on scientific studies and current population figures


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Kod pripreme pekarskih mješavina neophodno je dodati sastojke poput ulja, sol i, kvasca i vode.Te sirovine trebaju se skladištiti i koristitiodvojeno od mjesta proizvodnje pekarskihproizvoda koji sadrže gluten (tako se izbjegavakontaminacija glutenom).

3.When processing mixes, the addition of

ingredients such as oil, salt, yeast and water,

etc. is necessary. These raw materials should

be stored and used separately from the

production of baked goods containing gluten

(avoidance of a contamination with gluten).

Svakako je potrebna posebna peć ili pećnica zapekarske proizvode bez glutena jer i vrlo maliostaci brašna također mogu sadržavati znatnu

količinu glutena.

4. A separate oven for gluten-free baked goods

is definitely necessary, as small residues of

flour can also contain a considerable amount

of gluten.

Korištenje IREKSovih mješavina bez glutena jamči visoku sigurnost . IREKSove stopostotnemješavine već sadrže sve bitne sastojke.

Na taj način opasnost od kontaminacijeglutenom zbog dodavanja brašnatih sirovina

je isključena.

IREKS

6. The use of gluten-free mixes from IREKS guarantees a maximum of safety. All the

important ingredients are already contained

in the 100 % mixes. In this way, the dangerof a contamination with gluten as a result

of the addition of raw materials in flour form

is excluded.

U pekarnici isključiti mogućnost kontaktasirovina koje sadrže gluten. Stoga sepreporučuju odvojena područja pripreme

proizvoda bez glutena i konvencionalnihpekarskih proizvoda.

1.Contact to raw materials containing gluten

in the bakery has to be excluded. Separate

production areas for gluten-free products

and conventional baked goods are thereforerecommended.

Ako takvo razdvajanje nije moguće, trebao bise uzeti u obzir barem vremenski faktor upripremi proizvoda bez glutena. Prije početkaproizvodnje radne površine i oprema morajuse vrlo temeljito očistiti. Stoga bi se proizvodibez glutena trebali uvijek proizvoditi prijekorištenja sirovina koje sadrže gluten.

2. If this spacial separation is not possible, the separation of the gluten-free products should at

least take place in regard to the time factor .

Before the start of production, work surfaces and

equipment have to be subjected to a very

thorough cleaning process. Thus, the production of

gluten-free goods should always take place before

raw materials containing gluten are processed.

DALJNJE POSTUPANJE ŠEST GLAVNIH TOČAKAFURTHER PROCESSING THE SIX MOST IMPORTANT POINTS

Zahtjevi za označavanje proizvoda bez glutena:

„Bez glutena“ znači da se u100 kg proizvoda smije nalaziti

manje od 2 g glutena

(granična vrijednost u EU)“Gluten-free” means that less

than 2 g gluten maybe found in 100 kg product

(EU limit)

100 kg 2 g

Specifications for labelling gluten-free products:

Izbjegavanje kontaminacije glutenom morabiti zajamčeno i nakon proizvodnje pekarskihproizvoda bez glutena. To uključuje hlađenje,pakiranje, skladištenje i prodaju.

5.The avoidance of a contamination with gluten

has to be guaranteed after the production

of gluten-free baked goods as well. This also

includes cooling, packaging, storing and

selling.


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Pšenica

wheatPšenoraž (triticale)triticale

pšenično-raženi hibrid

A wheat-rye hybrid

Ražrye

Zoboats

Ječambarley

Ove se žitarice NE SMIJUkoristiti u tijestu, kod

pripreme tijesta niti kao

sastojak za ukrašavanje

tijesta (toping)!

KOJE SIROVINE SADRŽE GLUTEN, A KOJE NE?WHICH RAW MATERIALS CONTAIN GLUTEN AND WHICH ARE GLUTENFREE?

Sirovine koje sadrže gluten Raw materials containing gluten

Rižarice

Kukuruzmaize

Prosomillet

Amaranthamaranth

Quinoaquinoa

Heljdabuckwheat

These cereals may NOT be

used as a component of

doughs, for dough preparation

or as a topping for dough

pieces!

Kao sastojci pekarskih proizvoda bez glutena mogu biti i razne vrste škroba. Tako se i mahunarke poput graha1 u

i graška2, kao i korjenasto i gomoljasto povrće poput manioke3 ili krumpira4, mogu rabiti kao sastojci u pekarskim

proizvodima bez glutena.

Different types of starch can equally form the basis for gluten-free baked goods. Also legumes, such as beans1 and peas2 ,

or also roots and tubers, such as manioc 3 or potatoes4 , can be found used as ingredients in gluten-free baked goods.

Sirovine koje ne sadrže gluten Gluten-free raw materials

U ovu skupinu pripadaju razne

žitarice slične pšenici, poputkrupnika, mladog krupnika(krupnika koji se žanje dok jošnije sazrio), jednoredna pšenica,kamut (khorasan pšenica),dvoredna pšenica, tvrda pšenicai bulgur.

Various grain types similar towheat belong to this group

such as spelt, unripe spelt (speltharvested when unripe), einkorn,kamut (Khorasan wheat), emmer,durum wheat and bulgur.

Graha

beans

Graška

peasManiokemanioc

Krumpira

potatoes

Za osobe koje boluju od celijakije osobito je važan unos vlakana.Stoga su dobrodošli sastojci u osnovnom tijestu i s jemenkepoput lana i suncokreta ili razno suho voće i povrće. Proizvodebez glutena mogu obogatiti i sastojci za ukrašavanje poputkokosa, badema i lješnjaka te sjemenke.

Especially important for those people suffering from coeliac

disease is the supply of dietary fibre. Therefore, the addition

of seeds such as linseed and sunflower seeds, or diverse dried

fruit and vegetables, is very welcome in the basic dough.

Also toppings, like coconut , almond and hazelnut, and seeds,

for example, can enrich gluten-free baked goods.

Preporuka: Recommendation:

VAŽNO: UPOTREBLJAVAJTE SAMO NAMIRNICE ZA KOJE SE MOŽEDOKAZATI DA NE SADRŽE GLUTEN!

IMPORTANT: ONLY ADD VERIFIABLE GLUTENFREE RAW MATERIALS!

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IREKS AROMA d.o.o.Radnička cesta 3710000 ZagrebHRVATSKATel.: +385 1 60 40 701Fax: +385 1 60 40 [email protected]

Zasto Proizvodi Bez Glutena

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