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 the aromatic notes typical of the region 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 guidelines that accompany the processing of wheat, production of semolina and high-quality flours, and all company projects. With the craftsmanship of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not stripped of their germ thanks to stone milling. The wheat is milled through pressure and rubbing; thus, we obtain our wheat juices. The most delicate operation on the mills is the rabbigliatura or grooving, that is the creation of rays whose size, shape, and number depend on the type of grain and milling. The function of the rabbigliatura is to better break the cereals, reduce the friction of the working surface, preventing overheating. This operation, along with numerous other precautions of which the miller is the custodian, are the result of his experience and knowledge of the raw material he is working with, along with the indispensable ingredient of authentic passion, contribute to the excellence and uniqueness of our flours. Serving the ancient stone mills is the modern optical control system for the selection and cleaning of the wheat. Thus, each variety of wheat retains its aromas and flavors that characterize it. Sicilian Madonite flour available online in our shop www.emporiosicilia.it.
Price VAT included
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 the aromatic notes typical of the region 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 guidelines that accompany the processing of wheat, production of semolina and high-quality flours, and all company projects. With the craftsmanship of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not stripped of their germ thanks to stone milling. The wheat is milled through pressure and rubbing; thus, we obtain our wheat juices. The most delicate operation on the mills is the rabbigliatura or grooving, that is the creation of rays whose size, shape, and number depend on the type of grain and milling. The function of the rabbigliatura is to better break the cereals, reduce the friction of the working surface, preventing overheating. This operation, along with numerous other precautions of which the miller is the custodian, are the result of his experience and knowledge of the raw material he is working with, along with the indispensable ingredient of authentic passion, contribute to the excellence and uniqueness of our flours. Serving the ancient stone mills is the modern optical control system for the selection and cleaning of the wheat. Thus, each variety of wheat retains its aromas and flavors that characterize it. Sicilian Madonite flour available online in our shop www.emporiosicilia.it.
