Sicilian Mediterranean Flour Type 1 made from soft wheat from Sicily. Our Sicilian Mediterranean Flour Type 1 is suitable for the preparation of leavened products, desserts, and cookies. Sicilian Mediterranean Flour Type 1 is soft, rich in aromatic notes, with the pleasant taste and aroma characteristic of Sicilian wheat. Choosing Sicilian Mediterranean Flour Type 1 means opting for a biological and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will contribute to supporting local crops and preserving the culinary traditions of Sicily. The Properties of Type 1 Flour: Sicilian Mediterranean Flour Type 1 contains a higher percentage of bran and germ, which are the most nutrient-rich parts of the wheat grain. In fact, bran is rich in fiber and the wheat germ is rich in vitamins, minerals, and amino acids. Discover the Sicilian Mediterranean Flour Type 1 ground in cylindrical mills, 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 gluten intolerant. Uses: Sicilian Mediterranean Flour Type 1 is ideal for both bread making and pasta making, allowing you to create bread, pasta, desserts, and other delicacies with an authentic and unmistakable taste. Furthermore, it can be mixed with other 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 forefront, recovery of ancient grains from Sicily are the guidelines that accompany the activity of wheat processing, production of semolina and flours of excellence, and all company projects. With the craft of miller Filippo Drago, it produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not stripped of germ thanks to stone milling. How are ancient grains processed? Wheat is milled by pressure and friction, thus obtaining our wheat juices. The most delicate operation on the millstones is the rabbigliatura or grooving, which is the creation of rays whose size, shape, and number depend on the type of grain and milling. The function of the rabbigliatura is to better break the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with many other precautions that the miller is custodian of, the fruit of his experience and knowledge of the raw material he is working, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the modern optical sorting and cleaning control system of the wheat. In this way, each variety of wheat remains intact and preserves its aromas and flavors that characterize it.
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Sicilian Mediterranean Flour Type 1 made from soft wheat from Sicily. Our Sicilian Mediterranean Flour Type 1 is suitable for the preparation of leavened products, desserts, and cookies. Sicilian Mediterranean Flour Type 1 is soft, rich in aromatic notes, with the pleasant taste and aroma characteristic of Sicilian wheat. Choosing Sicilian Mediterranean Flour Type 1 means opting for a biological and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will contribute to supporting local crops and preserving the culinary traditions of Sicily. The Properties of Type 1 Flour: Sicilian Mediterranean Flour Type 1 contains a higher percentage of bran and germ, which are the most nutrient-rich parts of the wheat grain. In fact, bran is rich in fiber and the wheat germ is rich in vitamins, minerals, and amino acids. Discover the Sicilian Mediterranean Flour Type 1 ground in cylindrical mills, 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 gluten intolerant. Uses: Sicilian Mediterranean Flour Type 1 is ideal for both bread making and pasta making, allowing you to create bread, pasta, desserts, and other delicacies with an authentic and unmistakable taste. Furthermore, it can be mixed with other 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 forefront, recovery of ancient grains from Sicily are the guidelines that accompany the activity of wheat processing, production of semolina and flours of excellence, and all company projects. With the craft of miller Filippo Drago, it produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not stripped of germ thanks to stone milling. How are ancient grains processed? Wheat is milled by pressure and friction, thus obtaining our wheat juices. The most delicate operation on the millstones is the rabbigliatura or grooving, which is the creation of rays whose size, shape, and number depend on the type of grain and milling. The function of the rabbigliatura is to better break the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with many other precautions that the miller is custodian of, the fruit of his experience and knowledge of the raw material he is working, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the modern optical sorting and cleaning control system of the wheat. In this way, each variety of wheat remains intact and preserves its aromas and flavors that characterize it.
