1 kg of durum wheat Antico Siciliano Type Timilia Durum wheat flour (Triticum durum Tumminia) or black bread, the so-called wheat of the poor; every farmer had a "turn" to knead the bread; over time ostracized precisely because "poor", oblivious to an era of misery and sacrifices. It is rough on the palate, raw, "feel", does not slip away without leaving the full-bodied and satiating...

1kg of ancient Sicilian durum wheat flour Type Perciasacchi PERCIASACCHI or STRAZZAVISAZZI (tear sacks) or FARRO LUNGO Durum wheat flour (Triticum durum Perciasacchi). Flour suitable for the preparation of homemade bread and savory baked products (pizza in baking pan, focaccias, savory pies), whose dough requires medium leavening times (8-12h) and good hydration (65%). Compared to...

1kg of ancient Sicilian durum wheat flour Type Perciasacchi PERCIASACCHI or STRAZZAVISAZZI (tear sacks) or FARRO LUNGO Durum wheat flour (Triticum durum Perciasacchi). Exceptional product, now well known and appreciated for bread making, but also for pasta and pizza. Average leavening times (8h) and 60% hydration. Low glycemic index. It has a long shelf life of up to one year.

Majorca soft wheat flour (Triticum aestivum Maiorca) is suitable for the preparation of dough with short leavening times (4 h). Its use is ideal for confectionery products, small dry pastries, crêpe, buccellati, pasta, cannoli, sfince, cartocci, rotisserie, white bread, breadsticks, etc. The bran in the whole product increases the absorption of water (over 60%) and reduces the extensibility of...

Triticum turanicum, the scientific name of the plant, like spelled, is an ancestor of today's wheat. Since it has not undergone the crossings and alterations of modern grains, it is regaining the place it deserves in the modern diet. Its origins are traced back to the Middle Eastern area. AVERAGE NUTRITIONAL VALUES (Per 100 g of product) Energy: 1430 kJ / 342 kcal | Total...

1 kg of durum wheat Antico Siciliano Type Timilia Durum wheat flour (Triticum durum Tumminia) or black bread, the so-called wheat of the poor; every farmer had a "turn" to knead the bread; over time ostracized precisely because "poor", oblivious to an era of misery and sacrifices. It is rough on the palate, raw, "feel", does not slip away without leaving the full-bodied and satiating...

Majorca soft wheat flour (Triticum aestivum Maiorca) is suitable for the preparation of dough with short leavening times (4 h). Its use is ideal for confectionery products, small dry pastries, crêpe, buccellati, pasta, cannoli, sfince, cartocci, rotisserie, white bread, breadsticks, etc. The bran in the whole product increases the absorption of water (over 60%) and reduces the extensibility of...

Majorca soft wheat flour (Triticum aestivum Maiorca) is suitable for the preparation of dough with short leavening times (4 h). Its use is ideal for confectionery products, small dry pastries, crêpe, buccellati, pasta, cannoli, sfince, cartocci, rotisserie, white bread, breadsticks, etc. The bran in the whole product increases the absorption of water (over 60%) and reduces the extensibility of...

100% Sicilian  wholemeal flour of durum wheat  Russello. It is  rich in fibers and proteins.  Ideal for the preparation of "hard" homemade bread and baked products both sweet (biscuits, frolle) and savory (pizza in baking pan, focaccias, savory pies). The flour can be used in purity or mixed with other flour.