Sicilian Tumminia Bio Flour, wholemeal flour from organic durum wheat tumminia, suitable for the preparation of whole grain products in baking. Sicilian Tumminia Bio Flour is a soft flour, rich in aromatic notes of coffee and toasted hazelnuts. It is an ancient Sicilian durum wheat characterized by a low gluten index. The natural 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 is dedicated to recovering ancient Sicilian grains. Stone and technology, innovation and avant-garde, constitute the guiding principles that accompany the processing of wheat, the production of semolina and superior flours, and all corporate projects. With the artistry of miller Filippo Drago, whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, are produced, not stripped of their germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and friction, thus obtaining our grain extrusions. The most delicate operation on the mills is rabiglatura or grooving, meaning the creation of rays whose size, shape, and number depend on the type of wheat and milling. The function of the rabiglatura is to better crush the cereals, reducing the friction of the working surface and avoiding overheating. This operation, along with many other precautions of which the miller is the custodian, resulting from his experience and knowledge of the raw material he works with, contributes to the excellence and uniqueness of our flours. At the service of the ancient stone mills, there is a modern optical control system for the selection and cleaning of wheat. In this way, each variety of whole grain retains its aromas and flavors. Sicilian Tumminia Bio Flour is available online in our shop www.emporiosicilia.it.
Sicilian Tumminia Bio Flour, wholemeal flour from organic durum wheat tumminia, suitable for the preparation of whole grain products in baking. Sicilian Tumminia Bio Flour is a soft flour, rich in aromatic notes of coffee and toasted hazelnuts. It is an ancient Sicilian durum wheat characterized by a low gluten index. The natural 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 is dedicated to recovering ancient Sicilian grains. Stone and technology, innovation and avant-garde, constitute the guiding principles that accompany the processing of wheat, the production of semolina and superior flours, and all corporate projects. With the artistry of miller Filippo Drago, whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, are produced, not stripped of their germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and friction, thus obtaining our grain extrusions. The most delicate operation on the mills is rabiglatura or grooving, meaning the creation of rays whose size, shape, and number depend on the type of wheat and milling. The function of the rabiglatura is to better crush the cereals, reducing the friction of the working surface and avoiding overheating. This operation, along with many other precautions of which the miller is the custodian, resulting from his experience and knowledge of the raw material he works with, contributes to the excellence and uniqueness of our flours. At the service of the ancient stone mills, there is a modern optical control system for the selection and cleaning of wheat. In this way, each variety of whole grain retains its aromas and flavors. Sicilian Tumminia Bio Flour is available online in our shop www.emporiosicilia.it.
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