Organic Sicilian Maiorca Flour, whole flour from the ancient soft wheat variety Maiorca. The Organic Sicilian Maiorca Flour is suitable for the preparation of leavened products, whole products in pastry and baking, and for the flour of excellence for ancient Sicilian sweet recipes. Our Organic Sicilian Maiorca Flour is soft, rich in aromatic notes due to the natural stone milling. The traditional stone milling keeps the temperature low during processing, preserves the organoleptic characteristics of the raw material, and gives this flour the right degree of roughness. Molini del Ponte and the recovery of ancient Sicilian grains, stone and technology, innovation and avant-garde, are the guiding principles that accompany the grain processing activity, producing semolina and flours of excellence and all company projects. With the art of the miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not deprived of the germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and rubbing, thus obtaining our wheat juices. The most delicate operation on the millstones is the dressing or grooving, namely the realization of rays whose size, shape, and number depend on the type of grain and milling. The function of the dressing is to better break the grains, reduce the friction of the working surface avoiding overheating. This operation, along with numerous other precautions of which the miller is custodian, the fruit of his experience and knowledge of the raw material he is working on, along with the indispensable ingredient of genuine passion, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the very modern optical control system for selection and cleaning of the wheat. In this way, each variety of whole wheat retains its aromas and the flavors that characterize it.
Organic Sicilian Maiorca Flour, whole flour from the ancient soft wheat variety Maiorca. The Organic Sicilian Maiorca Flour is suitable for the preparation of leavened products, whole products in pastry and baking, and for the flour of excellence for ancient Sicilian sweet recipes. Our Organic Sicilian Maiorca Flour is soft, rich in aromatic notes due to the natural stone milling. The traditional stone milling keeps the temperature low during processing, preserves the organoleptic characteristics of the raw material, and gives this flour the right degree of roughness. Molini del Ponte and the recovery of ancient Sicilian grains, stone and technology, innovation and avant-garde, are the guiding principles that accompany the grain processing activity, producing semolina and flours of excellence and all company projects. With the art of the miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not deprived of the germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and rubbing, thus obtaining our wheat juices. The most delicate operation on the millstones is the dressing or grooving, namely the realization of rays whose size, shape, and number depend on the type of grain and milling. The function of the dressing is to better break the grains, reduce the friction of the working surface avoiding overheating. This operation, along with numerous other precautions of which the miller is custodian, the fruit of his experience and knowledge of the raw material he is working on, along with the indispensable ingredient of genuine passion, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the very modern optical control system for selection and cleaning of the wheat. In this way, each variety of whole wheat retains its aromas and the flavors that characterize it.
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