Comment les indices glycémiques de nos pâtisseries sont calculés ?

How are the glycemic indexes of our pastries calculated?

The glycemic index (GI), as you know, is the rate of absorption of sugar into the bloodstream, compared to that of glucose, which is 100. A classic pastry will have a GI between 50 and 70, while the GI of an Oh Oui! pastry will always be less than 25. But how do we guarantee this number?

Before marketing a pastry, our pastry chefs develop the recipe taking into account several criteria: it must be beautiful, since it is a pleasure for the eyes first, it must be delicious for your taste buds (that's why we exist!!!) but above all, its GI must be low!

👉 As a reminder:

Low glycemic index: GI ≤ 55

Average glycemic index: 56 ≤ GI ≤ 69

High glycemic index: GI ≥ 70

Each recipe that we have previously validated is sent to an approved independent laboratory to validate its GI in vitro.

What is an in vitro test?

An in vitro test means that it is performed outside a living organism. In the case of our pastries, they are prepared as they would be ingested, they are chopped and then they are subjected to enzymatic digestion. To put it simply: we reproduce the digestion of a human body in a laboratory!

An artificial digestion is carried out by mixing the ground product to be analyzed with different digestive enzymes (amylases, proteases, etc...). We measure in time (at 20 min then at 120 min) the sugars which are released. Using a mathematical model acquired through numerous measurements on known and controlled products, the glycemia is calculated.

If the glycemic index is above 25, we rework the recipe to meet our commitment and always offer you healthy and tasty pastries!

If you have any questions, don't hesitate to contact us!

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1 comment

Merci

Kella

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