The company history of Legumi Schioppi dates back at the beginning of the 20th century when Pasquale Schioppi and his son Luigi, among many difficulties, started to market dried legumes and cereals. In over 80 years, thanks to the entrepreneurial spirit of the Schioppi family, the brand has brought about continuous changes and innovations, thus demonstrating a high degree of adaptability and originality vis-à-vis market demand.
A rigid, internal protocol controls all production phases in order to always grant the highest qualitative standards of all products. In 2020 the brand experienced a further upgrade, with a new packaging project, and in 2021 a new e-commerce project has been launched, aimed at approximating its products to the customers.
2021 represents a turning point also for the launch of the denatured flours, made from both legumes and pseudocereals. Because of the lack of proteins such as gliadin and glutenin, which render doughs more malleable, gluten-free flours are not sufficiently elastic and therefore often resistant to leavening and difficult to work.
Schioppi has obviated to such problem by denaturing them,that is by modifying their proteins structure in order to render them not only more digestible, but also more workable in the production of bread, pasta, and other bakery products.
Furthermore, denaturation confers to final products a more delicate taste when compared to traditional flours. During the denaturation process, flours’ proteins unfold and create a new combination which is very similar to the gluten mesh typical of wheat flours.
Such heat-based denaturation process is irreversible. Other denaturation methods do exist, inter alia chilling or freezing, but only the thermic one allows for a stable and non-reversable result.
It is worth highlighting that this denaturation process is not accelerated through chemical means, but only heat energy is used, without transforming or refining the flours themselves, which maintain all their nutritional properties.
For the future Schioppi has planned to extend its offer to include bakery products exclusively made with legumes and pseudo cereals flours, all rigorously gluten-free.
