Bio Sicilian Perciasacchi Flour, whole grain organic durum wheat flour Perciasacchi, is suitable for the preparation of whole leavened products. Bio Sicilian Perciasacchi Flour is a soft flour rich in aromatic notes with a pleasant fragrance. Choosing Bio Sicilian Perciasacchi Flour means opting for a biological and sustainable product, which respects the environment and enhances the Sicilian territory. By purchasing this flour, you will help support local farming and preserve the culinary traditions of Sicily. The semolina from the ancient Perciasacchi wheat is stone milled to keep all the nutritional properties of the wheat intact, such as vitamins, trace elements, and all other active principles present in the wheat germ. Bio Sicilian Perciasacchi Flour is a typical Sicilian wheat, of ancient origins, similar to Khorasan: it gets its name from the pointed shape that pierced the jute sacks in which it was stored. It has not undergone genetic manipulation, thus maintaining its main characteristic: it has a low gluten content, of the more fragile type. Bio Sicilian Perciasacchi Flour is ideal for both bread-making and pasta-making, allowing you to create bread, pasta, sweets, and other delicacies with an authentic and unmistakable taste. Moreover, it can be blended with other less refined flours, to offer you a variety of options in preparing your favorite recipes. Stone and technology, innovation and cutting-edge, recovery of ancient grains from Sicily constitute the guiding principles that accompany the processing of wheat, the production of semolinas and quality flours, and all business projects. With the art of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic farming, not stripped of the germ thanks to stone milling. The wheat is milled by pressure and rubbing, thus obtaining our wheat squeezes. The most delicate operation on the stones is the rabbigliatura or grooving, that is the creation of rays whose size, shape, and number depend on the type of wheat and milling. The function of the rabbigliatura is to better break the cereals, to reduce the friction of the working surface thus avoiding overheating. This operation, along with numerous other precautions, which the miller is custodian of and which are the result of their experience and knowledge of the raw material, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the modern optical control system for selection and cleaning of the wheat. In this way, each variety of wheat preserves its aromas and flavors that characterize it.
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Bio Sicilian Perciasacchi Flour, whole grain organic durum wheat flour Perciasacchi, is suitable for the preparation of whole leavened products. Bio Sicilian Perciasacchi Flour is a soft flour rich in aromatic notes with a pleasant fragrance. Choosing Bio Sicilian Perciasacchi Flour means opting for a biological and sustainable product, which respects the environment and enhances the Sicilian territory. By purchasing this flour, you will help support local farming and preserve the culinary traditions of Sicily. The semolina from the ancient Perciasacchi wheat is stone milled to keep all the nutritional properties of the wheat intact, such as vitamins, trace elements, and all other active principles present in the wheat germ. Bio Sicilian Perciasacchi Flour is a typical Sicilian wheat, of ancient origins, similar to Khorasan: it gets its name from the pointed shape that pierced the jute sacks in which it was stored. It has not undergone genetic manipulation, thus maintaining its main characteristic: it has a low gluten content, of the more fragile type. Bio Sicilian Perciasacchi Flour is ideal for both bread-making and pasta-making, allowing you to create bread, pasta, sweets, and other delicacies with an authentic and unmistakable taste. Moreover, it can be blended with other less refined flours, to offer you a variety of options in preparing your favorite recipes. Stone and technology, innovation and cutting-edge, recovery of ancient grains from Sicily constitute the guiding principles that accompany the processing of wheat, the production of semolinas and quality flours, and all business projects. With the art of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic farming, not stripped of the germ thanks to stone milling. The wheat is milled by pressure and rubbing, thus obtaining our wheat squeezes. The most delicate operation on the stones is the rabbigliatura or grooving, that is the creation of rays whose size, shape, and number depend on the type of wheat and milling. The function of the rabbigliatura is to better break the cereals, to reduce the friction of the working surface thus avoiding overheating. This operation, along with numerous other precautions, which the miller is custodian of and which are the result of their experience and knowledge of the raw material, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the modern optical control system for selection and cleaning of the wheat. In this way, each variety of wheat preserves its aromas and flavors that characterize it.
