This is the full article of our Gluten Test which made use of Liquid Chromatography coupled with Mass Spectrometry.

RESULT: Hearty Bread products are found GLUTEN FREE

Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease

RESULT: Food processing by selected sourdough lactobacilli and fungal proteases may be considered an efficient approach to eliminate gluten toxicity

Gluten breakdown by Lactobacilli and Pediococci strains isolated from sourdough

RESULT: L. plantarum hydrolyses alpha gliadin 31-43 amino sequences.

Certificate of Product Registration from Food and Drug Administration

RESULT: Approved

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