Sicilian Flour Perciasacchi Bio, whole grain flour of organic durum wheat Perciasacchi, suitable for the preparation of wholemeal leavened breads. The Sicilian Flour Perciasacchi Bio is a soft flour rich in aromatic notes with a pleasant scent. Choosing Sicilian Flour Perciasacchi Bio 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-ground to maintain all the nutritional properties of the grain, such as vitamins, trace elements, and all other active principles present in the wheat germ. The Sicilian Flour Perciasacchi Bio is a typical Sicilian grain, of ancient origins, similar to khorasan; it gets its name from the pointed shape that pierced the jute sacks where 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. Sicilian Flour Perciasacchi Bio is ideal for both baking and pasta-making, allowing you to create bread, pasta, pastries, and other delicacies with an authentic and unmistakable taste. Moreover, it can be mixed with other less refined flours, to offer you a variety of options in preparing your favorite recipes. Stone and technology, innovation and avant-garde, recovery of ancient grains from Sicily constitute the guiding principles that accompany the activity of grain processing, production of semolina and flour of excellence, and all corporate projects. With the art of milling, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic farming, not deprived of the germ thanks to stone milling. The grain is milled by pressure and friction; thus, we obtain our grain juices. The most delicate operation on the millstones is the rebigging or grooving, that is, the creation of radii whose size, shape, and number depend on the type of grain and milling. The function of rebigging is to better break the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with numerous other precautions of which the miller is custodian, the result of his experience and knowledge of the raw material he processes, 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 pristine grain retains its aromas and flavors that characterize it.
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Sicilian Flour Perciasacchi Bio, whole grain flour of organic durum wheat Perciasacchi, suitable for the preparation of wholemeal leavened breads. The Sicilian Flour Perciasacchi Bio is a soft flour rich in aromatic notes with a pleasant scent. Choosing Sicilian Flour Perciasacchi Bio 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-ground to maintain all the nutritional properties of the grain, such as vitamins, trace elements, and all other active principles present in the wheat germ. The Sicilian Flour Perciasacchi Bio is a typical Sicilian grain, of ancient origins, similar to khorasan; it gets its name from the pointed shape that pierced the jute sacks where 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. Sicilian Flour Perciasacchi Bio is ideal for both baking and pasta-making, allowing you to create bread, pasta, pastries, and other delicacies with an authentic and unmistakable taste. Moreover, it can be mixed with other less refined flours, to offer you a variety of options in preparing your favorite recipes. Stone and technology, innovation and avant-garde, recovery of ancient grains from Sicily constitute the guiding principles that accompany the activity of grain processing, production of semolina and flour of excellence, and all corporate projects. With the art of milling, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic farming, not deprived of the germ thanks to stone milling. The grain is milled by pressure and friction; thus, we obtain our grain juices. The most delicate operation on the millstones is the rebigging or grooving, that is, the creation of radii whose size, shape, and number depend on the type of grain and milling. The function of rebigging is to better break the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with numerous other precautions of which the miller is custodian, the result of his experience and knowledge of the raw material he processes, 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 pristine grain retains its aromas and flavors that characterize it.
