Sicilian Madonita Flour, whole wheat flour, suitable for the preparation of whole grain products in pastry and baking. Sicilian Madonita Flour is a soft flour, rich in aromatic notes characteristic of the territory and 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, recovery of ancient grains from Sicily, constitute the guiding principles that accompany the processing of wheat, production of semolina and excellent flours, and all company projects. With the art of a miller, Filippo Drago produces whole flour 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, thus obtaining our wheat extracts. The most delicate operation on the grindstones is the rabbigliatura or grooving, which is the creation of radii whose size, shape, and number depend on the type of wheat and milling. The purpose of the rabbigliatura is to better break the cereals, to reduce the friction of the working surface, avoiding overheating. This operation, together with numerous other precautions of which the miller is custodian, are the fruit of his experience and knowledge of the raw material he works with, along 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 control plant for selection and cleaning of wheat. In this way, each variety of wheat preserves its scents and flavors that characterize it. Sicilian Madonita Flour is available for purchase online at our shop www.emporiosicilia.it.
Sicilian Madonita Flour, whole wheat flour, suitable for the preparation of whole grain products in pastry and baking. Sicilian Madonita Flour is a soft flour, rich in aromatic notes characteristic of the territory and 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, recovery of ancient grains from Sicily, constitute the guiding principles that accompany the processing of wheat, production of semolina and excellent flours, and all company projects. With the art of a miller, Filippo Drago produces whole flour 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, thus obtaining our wheat extracts. The most delicate operation on the grindstones is the rabbigliatura or grooving, which is the creation of radii whose size, shape, and number depend on the type of wheat and milling. The purpose of the rabbigliatura is to better break the cereals, to reduce the friction of the working surface, avoiding overheating. This operation, together with numerous other precautions of which the miller is custodian, are the fruit of his experience and knowledge of the raw material he works with, along 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 control plant for selection and cleaning of wheat. In this way, each variety of wheat preserves its scents and flavors that characterize it. Sicilian Madonita Flour is available for purchase online at our shop www.emporiosicilia.it.
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