The Welsh are nothing if not audacious and one has to admire the nerve of the Village Bakery [Nutrition] in Wrexham, North Wales, whose latest venture is to market gluten-free pizza bases to the Italians.
The family-run company aims to produce 50,000 packs of pizza bases per week at a specialist unit opened eighteen months ago, a spokesman told “Wales Online”. The bakery specialises in producing products for people who are unable to eat products containing gluten.
The joint manager, Robin Jones, says that representatives of the company travelled to Italy to purchase a machine called a minipan which can be used for making flatbreads as well as pizza.
Low-protein Italian breads will also be included in the range and these, says technical manager Rafael Cabrera, are for people with kidney and liver problems. The company’s research indicates that there could be a big market for these products in Italy.
Mr Jones says that the company’s pizza bases compare well to the best available in Italy and the products will be launched in August.
