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 cookies. Sicily Mediterranean Flour Type 1 is soft, rich in aromatic notes, with pleasant taste and fragrance typical of Sicilian wheat. Choosing Sicily Mediterranean Flour Type 1 means opting for a biological and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will contribute to supporting local farms and preserving the culinary traditions of Sicily. 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 from 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 taste and tradition of Sicilian grains directly to 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 flavor. Moreover, it can be mixed with other less refined flours to offer you a variety of options in preparing your favorite recipes. Molini del Ponte and the recovery of ancient Sicilian grains: Stone and technology, innovation and cutting-edge, recovery of ancient grains from Sicily are the guiding principles that accompany the processing of wheat, production of semolina, and excellence flours along with all corporate projects. With the art of miller Filippo Drago, it produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not deprived of 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 mills is the edging or trenching, that is, the creation of grooves whose size, shape, and number depend on the type of grain and milling. The function of edging is to better break down the cereals, reduce the friction of the working surface, avoiding overheating. This operation, along with numerous other precautions of which the miller is custodian, stemming from his experience and knowledge of the raw material he is working with, contributes to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the modern optical selection and grain cleaning control plant. In this way, each variety of wheat retains its perfumes and flavors that characterize it.
KDV dahil fiyat
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 cookies. Sicily Mediterranean Flour Type 1 is soft, rich in aromatic notes, with pleasant taste and fragrance typical of Sicilian wheat. Choosing Sicily Mediterranean Flour Type 1 means opting for a biological and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will contribute to supporting local farms and preserving the culinary traditions of Sicily. 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 from 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 taste and tradition of Sicilian grains directly to 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 flavor. Moreover, it can be mixed with other less refined flours to offer you a variety of options in preparing your favorite recipes. Molini del Ponte and the recovery of ancient Sicilian grains: Stone and technology, innovation and cutting-edge, recovery of ancient grains from Sicily are the guiding principles that accompany the processing of wheat, production of semolina, and excellence flours along with all corporate projects. With the art of miller Filippo Drago, it produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not deprived of 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 mills is the edging or trenching, that is, the creation of grooves whose size, shape, and number depend on the type of grain and milling. The function of edging is to better break down the cereals, reduce the friction of the working surface, avoiding overheating. This operation, along with numerous other precautions of which the miller is custodian, stemming from his experience and knowledge of the raw material he is working with, contributes to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the modern optical selection and grain cleaning control plant. In this way, each variety of wheat retains its perfumes and flavors that characterize it.
