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2022-09-07T11:45:17+00:00
WHEAT FLOUR TYPES
For our ancient Sicilian wheat varieties we adopted the traditional technique of natural-stone milling, at low rpm and
at room temperature, which preserves the seed germ intact.
As a result, we obtain a product of higher quality, which naturally enhances the organoleptic features of the different
varieties, keeping the nutritional profile undamaged.
From stone milling we obtain different types of product:
The whole-wheat flour (Russello)
The whole-wheat flour (Timilia)
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The whole-wheat flour: it is the whole flour that comes directly from the milling of the wheat, without separation of the bran.
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The semolina: it is the tumbled flour, which is obtained by sifting the whole flour, to remove part of the bran.
Type 2 soft wheat flour (Maiorca)
Type 1 soft wheat flour (Maiorca)
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Type 2 soft wheat flour: it is obtained from the grinding of Maiorca soft wheat, with a minimum removal of the bran and a high fiber content.
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Type 1 soft wheat flour: it is the tumbled Maiorca soft wheat flour, obtained by sieving type 2 flour, to remove up to 60% of bran; you get a flour less rich in fiber and lighter in color, but still quite rustic.
