Sicily Mediterranean Flour Type 1 made from Sicily soft wheat. Our Sicily Mediterranean Flour Type 1 is suitable for the preparation of leavened products, desserts and biscuits. Sicily Mediterranean Flour Type 1 is soft, rich in aromatic notes, with a pleasant taste and smell typical of Sicilian wheat. Choosing Sicily Mediterranean Flour Type 1 means opting for an organic and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will help support local crops and preserve the culinary traditions of Sicily. The Properties of Type 1 Flour: Sicily Mediterranean Flour Type 1 contains a higher percentage of bran and germ, which are the parts richest in nutrients of the wheat grain. In fact, the bran is rich in fiber and the wheat germ is rich in vitamins, minerals, and amino acids. Discover Sicily Mediterranean Flour Type 1 milled in cylinders, a high-quality product that brings the flavor and tradition of Sicilian grains directly into your kitchen. Thanks to its composition rich in bran and wheat germ, this flour offers exceptional nutritional value and optimal digestibility, even for those who are gluten intolerant. Uses: Sicily Mediterranean Flour Type 1 is ideal for both baking and pasta making, allowing you to create bread, pasta, desserts, and other delicacies with an authentic and unmistakable taste. In addition, it can be mixed with other less refined flours, providing you with a variety of options in preparing your favorite recipes. Molini del Ponte and the recovery of ancient Sicilian grains: Stone and technology, innovation and avant-garde, recovery of the ancient grains of Sicily are the guiding lines that accompany the processing of wheat, the production of semolina and excellent flours, and all business projects. With the art of milling, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not stripped of the germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and friction, thus obtaining our wheat extracts. The most delicate operation on the stones is the rabbigliatura or grooving, i.e., the creation of grooves whose size, shape, and number depend on the type of wheat and milling. The function of the rabbigliatura is to break the cereals better, reducing the friction of the working surface and avoiding overheating. This operation, together with many other precautions of which the miller is custodian, which 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. Serving the ancient stone mills is the state-of-the-art optical control plant for the selection and cleaning of wheat. In this way, each variety of wheat retains its fragrances and flavors that characterize it.
Sicily Mediterranean Flour Type 1 made from Sicily soft wheat. Our Sicily Mediterranean Flour Type 1 is suitable for the preparation of leavened products, desserts and biscuits. Sicily Mediterranean Flour Type 1 is soft, rich in aromatic notes, with a pleasant taste and smell typical of Sicilian wheat. Choosing Sicily Mediterranean Flour Type 1 means opting for an organic and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will help support local crops and preserve the culinary traditions of Sicily. The Properties of Type 1 Flour: Sicily Mediterranean Flour Type 1 contains a higher percentage of bran and germ, which are the parts richest in nutrients of the wheat grain. In fact, the bran is rich in fiber and the wheat germ is rich in vitamins, minerals, and amino acids. Discover Sicily Mediterranean Flour Type 1 milled in cylinders, a high-quality product that brings the flavor and tradition of Sicilian grains directly into your kitchen. Thanks to its composition rich in bran and wheat germ, this flour offers exceptional nutritional value and optimal digestibility, even for those who are gluten intolerant. Uses: Sicily Mediterranean Flour Type 1 is ideal for both baking and pasta making, allowing you to create bread, pasta, desserts, and other delicacies with an authentic and unmistakable taste. In addition, it can be mixed with other less refined flours, providing you with a variety of options in preparing your favorite recipes. Molini del Ponte and the recovery of ancient Sicilian grains: Stone and technology, innovation and avant-garde, recovery of the ancient grains of Sicily are the guiding lines that accompany the processing of wheat, the production of semolina and excellent flours, and all business projects. With the art of milling, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not stripped of the germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and friction, thus obtaining our wheat extracts. The most delicate operation on the stones is the rabbigliatura or grooving, i.e., the creation of grooves whose size, shape, and number depend on the type of wheat and milling. The function of the rabbigliatura is to break the cereals better, reducing the friction of the working surface and avoiding overheating. This operation, together with many other precautions of which the miller is custodian, which 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. Serving the ancient stone mills is the state-of-the-art optical control plant for the selection and cleaning of wheat. In this way, each variety of wheat retains its fragrances and flavors that characterize it.
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