Mediterranean Sicilian Flour Type 1 made from soft wheat from Sicily. Our Mediterranean Sicilian Flour Type 1 is suitable for the preparation of leavened products, sweets, and cookies. Mediterranean Sicilian Flour Type 1 is soft, rich in aromatic notes, with pleasant taste and aroma typical of Sicilian wheat. Choosing Mediterranean Sicilian Flour Type 1 means opting for an organic and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will support local farming and preserve the culinary traditions of Sicily. The Properties of Type 1 Flour: Mediterranean Sicilian Flour Type 1 contains a higher percentage of bran and germ, which are the parts richest in nutrients in the wheat grain. In fact, bran is rich in fiber and the wheat germ is rich in vitamins, minerals, and amino acids. Discover Mediterranean Sicilian Flour Type 1 ground with cylinders, a high-quality product that brings the flavor and tradition of Sicilian grains directly into your kitchen. Thanks to its composition rich in bran and wheat germ, this flour offers exceptional nutritional value and optimal digestibility, even for those who are intolerant to gluten. Uses: Mediterranean Sicilian Flour Type 1 is ideal for both baking and pasta making, allowing you to create bread, pasta, sweets, and other delicacies with an authentic and distinctive taste. Furthermore, it can be mixed with less refined flours, providing you with a variety of options in preparing your favorite recipes. Molini del Ponte and the recovery of ancient Sicilian grains: Stone and technology, innovation and avant-garde, recovery of ancient Sicilian grains are the guidelines that accompany the processing of wheat, the production of semolinas and high-quality flours, and all company projects. With the art of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not stripped of their germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and rubbing, producing our wheat juices. The most delicate operation on the millstones is the rabbling or grooving, that is, the creation of rays whose size, shape, and number depend on the type of wheat and milling. The function of rabbling is to better break the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with numerous other precautions of which the miller is custodian, resulting from their experience and knowledge of the raw material they work with, along with the essential ingredient of true passion, contributes to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the state-of-the-art optical control plant for selecting and cleaning the wheat. In this way, each variety of wheat impeccably preserves its fragrances and flavors that characterize it.
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Mediterranean Sicilian Flour Type 1 made from soft wheat from Sicily. Our Mediterranean Sicilian Flour Type 1 is suitable for the preparation of leavened products, sweets, and cookies. Mediterranean Sicilian Flour Type 1 is soft, rich in aromatic notes, with pleasant taste and aroma typical of Sicilian wheat. Choosing Mediterranean Sicilian Flour Type 1 means opting for an organic and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will support local farming and preserve the culinary traditions of Sicily. The Properties of Type 1 Flour: Mediterranean Sicilian Flour Type 1 contains a higher percentage of bran and germ, which are the parts richest in nutrients in the wheat grain. In fact, bran is rich in fiber and the wheat germ is rich in vitamins, minerals, and amino acids. Discover Mediterranean Sicilian Flour Type 1 ground with cylinders, a high-quality product that brings the flavor and tradition of Sicilian grains directly into your kitchen. Thanks to its composition rich in bran and wheat germ, this flour offers exceptional nutritional value and optimal digestibility, even for those who are intolerant to gluten. Uses: Mediterranean Sicilian Flour Type 1 is ideal for both baking and pasta making, allowing you to create bread, pasta, sweets, and other delicacies with an authentic and distinctive taste. Furthermore, it can be mixed with less refined flours, providing you with a variety of options in preparing your favorite recipes. Molini del Ponte and the recovery of ancient Sicilian grains: Stone and technology, innovation and avant-garde, recovery of ancient Sicilian grains are the guidelines that accompany the processing of wheat, the production of semolinas and high-quality flours, and all company projects. With the art of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not stripped of their germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and rubbing, producing our wheat juices. The most delicate operation on the millstones is the rabbling or grooving, that is, the creation of rays whose size, shape, and number depend on the type of wheat and milling. The function of rabbling is to better break the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with numerous other precautions of which the miller is custodian, resulting from their experience and knowledge of the raw material they work with, along with the essential ingredient of true passion, contributes to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the state-of-the-art optical control plant for selecting and cleaning the wheat. In this way, each variety of wheat impeccably preserves its fragrances and flavors that characterize it.
