Organic Tumminia Sicilian Flour, whole flour of organic durum wheat tumminia suitable for the preparation of whole products in baking. The Organic Tumminia Sicilian Flour is a soft flour, rich in aromatic notes of coffee and roasted hazelnuts. It is an ancient Sicilian durum wheat characterized by a low gluten index. The natural 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, constitute the guidelines that accompany the activity of grain processing, the production of semolina and high-quality flours, and all corporate projects. With the art of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not deprived of the germ thanks to stone milling. The grain is milled by pressure and rubbing, thus obtaining our grain extracts. The most delicate operation on the millstones is the sharpening or grooving, that is, the realization of rays whose size, shape, and number depend on the type of grain and milling. The purpose of the sharpening is to better break the cereals, reducing the friction of the working surface and avoiding overheating. This operation, together with many other precautions of which the miller is custodian, resulting from his experience and knowledge of the raw material he is working with, along with the indispensable ingredient of passion, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the state-of-the-art optical control system for selection and cleaning of the grain. In this way, each variety of grain maintains its aromas and flavors that characterize it.
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Organic Tumminia Sicilian Flour, whole flour of organic durum wheat tumminia suitable for the preparation of whole products in baking. The Organic Tumminia Sicilian Flour is a soft flour, rich in aromatic notes of coffee and roasted hazelnuts. It is an ancient Sicilian durum wheat characterized by a low gluten index. The natural 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, constitute the guidelines that accompany the activity of grain processing, the production of semolina and high-quality flours, and all corporate projects. With the art of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not deprived of the germ thanks to stone milling. The grain is milled by pressure and rubbing, thus obtaining our grain extracts. The most delicate operation on the millstones is the sharpening or grooving, that is, the realization of rays whose size, shape, and number depend on the type of grain and milling. The purpose of the sharpening is to better break the cereals, reducing the friction of the working surface and avoiding overheating. This operation, together with many other precautions of which the miller is custodian, resulting from his experience and knowledge of the raw material he is working with, along with the indispensable ingredient of passion, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the state-of-the-art optical control system for selection and cleaning of the grain. In this way, each variety of grain maintains its aromas and flavors that characterize it.
