In recent years, the debate on celiac disease has expanded, leading to the reevaluation of certain types of grains that had been forgotten for years.

Today the issue that had demonized gluten-containing flours in recent years shifts to a version that seems to be more moderate for some: gluten consumption yes but rediscovering special flours e ancient grains capable of satisfying the imagination and needs of palates in search of new flavors.

Thus, among the best known we find whole grains: spelt, oats, barley, Korasan (Kamut), soy, buckwheat (which does not contain gluten) or grains that, having not undergone industrial selection, are much more digestible and maintain their nutritional properties unchanged among them we can mention Senatore Cappelli, Saragolla, Monococco Wheat, and Tumminia.

But does this mean that the consumption of gluten-free foods is declining?

Estimates in recent years tell us anything but, with the exception of the so-called "celiac belt" of the Asian continent that includes India, Japan and China, places where the food culture is based predominantly on the consumption of grains such as rice, estimates show an exponential increase in the consumption of gluten-free foods. U.S. research found that 44% of consumers in the U.S. buy gluten-free products and 65% consider them healthier. This trend has definite economic results: the global gluten-free industry has grown from a value of $1.7 billion in 2011 to $3.5 billion in 2016. And it is expected to reach 4.7 billion in 2020.

These figures show that today the sensitivity on gluten free product is very high and the demand in the market is very strong. It is not difficult today to find a wide variety of products for those with celiac disease or gluten intolerance on supermarket shelves, and gluten-free products are often consumed in the homes of non-celiacs as well.

In light of this we can say that today those who want to emerge in the food market must adapt to the new requirements. So green light to doughs with special flours, gluten free doughs, and ancient grain flours. We can stay up-to-date on new doughs by drawing on the experience of those who do it for a living and with passion.

Today many industries are specializing on special productions. ALBA equipment , in addition to providing state-of-the-art machinery designed for gluten free and "difficult" special doughs to process, has more than 30 years of experience developed in the baking and confectionery industry. At its customers' disposal are expert technologists who can help you find the right recipe for your production.

In 2020 Alba will come out with the New* Pizza Line - Special Dough : from the ball to the oven, all the steps of real pizza controlled according to high-tech processes to ensure the yield of a completely artisanal dough, as if it were rolled out by hand. Alba now boasts the market lead for the first pizza production line for special dough and gluten-free pizza with a high edge, all fully controlled and managed from a tablet or i-pad. What more technological marvel could one wish for inside one's laboratory than this?

So, happy pizza to everyone! We look forward to seeing you at our headquarters in Via delle Industrie 26, Villafranca (PD) to come and see our lines and try their performance with your doughs!You can also visit our website www.albaequipment.it and our YouTube, Facebook and Instagram channels.