- -10%
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 the mixture, compared to the tumbled product (ie milled without bran).
The flour is obtained from slow grinding with natural stone and therefore preserves the germ and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensorial characteristics. The etymology of the name derives from its candied color like majolica.
Like all ancient grains, it has a high protein content and a low gluten index. Mixed with 50% of Gioia durum wheat flour, it is excellent for preparing sfincione, focaccia and pizza.
NRDR/maiorcabio/1k
Antique Sicilian wheat flour type Maiorca 1KG
€3.75
€3.38
Save 10%
Maiorca soft wheat flour
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 flour is obtained from slow grinding with natural stone and therefore preserves the germ and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensorial characteristics. The etymology of the name derives from its candied color like majolica.
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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 the mixture, compared to the tumbled product (ie milled without bran).
The flour is obtained from slow grinding with natural stone and therefore preserves the germ and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensorial characteristics. The etymology of the name derives from its candied color like majolica.
Like all ancient grains, it has a high protein content and a low gluten index. Mixed with 50% of Gioia durum wheat flour, it is excellent for preparing sfincione, focaccia and pizza.
NRDR/maiorcabio/1k
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Maiorca soft wheat flour
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.
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