Sicilian Madonite flour, whole wheat flour, suitable for the preparation of whole grain products in pastry and baking. Sicilian Madonite flour is a soft flour, rich in aromatic notes characteristic of the region and natural stone milling. The traditional stone milling keeps the temperature low during processing, preserving the organoleptic characteristics of the raw material and giving this flour the right degree of roughness. Molini del Ponte and the recovery of ancient Sicilian grains, stone and technology, innovation and avant-garde, recovery of ancient grains from Sicily constitute the guiding principles that accompany the processing of wheat, the production of semolina and excellent flours, and all business projects. With the art of the miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic farming, not stripped of the germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and rubbing, this is how we obtain our wheat extracts. The most delicate operation on the millstones is the rabbling or grooving, which is the creation of rays whose size, shape, and number depend on the type of grain and grinding. The function of rabbling is to better break the grains and reduce friction of the working surface, avoiding overheating. This operation, together with numerous other precautions of which the miller is custodian, the result of his experience and knowledge of the raw material he works with, combined with the indispensable ingredient of authentic passion, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the modern optical grain selection and cleaning plant. In this way, each variety of wheat retains its aromas and flavors that characterize it. Sicilian Madonite flour is available for purchase online at our shop www.emporiosicilia.it
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Sicilian Madonite flour, whole wheat flour, suitable for the preparation of whole grain products in pastry and baking. Sicilian Madonite flour is a soft flour, rich in aromatic notes characteristic of the region and natural stone milling. The traditional stone milling keeps the temperature low during processing, preserving the organoleptic characteristics of the raw material and giving this flour the right degree of roughness. Molini del Ponte and the recovery of ancient Sicilian grains, stone and technology, innovation and avant-garde, recovery of ancient grains from Sicily constitute the guiding principles that accompany the processing of wheat, the production of semolina and excellent flours, and all business projects. With the art of the miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic farming, not stripped of the germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and rubbing, this is how we obtain our wheat extracts. The most delicate operation on the millstones is the rabbling or grooving, which is the creation of rays whose size, shape, and number depend on the type of grain and grinding. The function of rabbling is to better break the grains and reduce friction of the working surface, avoiding overheating. This operation, together with numerous other precautions of which the miller is custodian, the result of his experience and knowledge of the raw material he works with, combined with the indispensable ingredient of authentic passion, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the modern optical grain selection and cleaning plant. In this way, each variety of wheat retains its aromas and flavors that characterize it. Sicilian Madonite flour is available for purchase online at our shop www.emporiosicilia.it
