Sicilian wholemeal wheat flour "Maiorca"

Pure natural stone ground

EXPIRY 120 DAYS FROM THE ORDER

Sicilian soft wheat flour milled with natural stone in purity and grown in certain well-defined Sicilian areas

Excellent in purity, suitable for all uses, for all recipes with conventional soft wheat flours with direct dough

Blend of wholemeal flours of ancient Sicilian durum wheat: TUMMINIA, RUSSELLO, NERO MADONITA, PERCIASACCHI AND BIANCOLILLA "Strictly Moliti with Natural Stone"

EXPIRY 120 DAYS FROM THE ORDER

The rye-based dough is not very elastic and almost devoid of resistance, because it contains little gluten. The bread made from it is very dark, with a characteristic flavor. Rye flour can also be used for the preparation of sweets, biscuits or cakes, pasta, focaccia and fried food.

It is possible to cut this flour with a type 0 - 1 - 2, to maintain a low degree of refinement and improve the processing of the dough

At one time, rye bread was mainly intended for popular food and was also called "black bread" (due to the dark brown tone of the flour)

EXPIRY 120 DAYS FROM THE ORDER

5 Kg Bramata Corn Flour

EXPIRY 180 DAYS FROM THE ORDER

Russello ancient Sicilian durum wheat flour suitable for doughs with short rising times (4-6 h) and medium

maturation in the fridge (over 48 hours). Ideal for the preparation of homemade "hard" bread and baked goods both

sweets (biscuits, shortbreads) and savory (pan pizza, focaccia, savory pies), with a pleasant yellow color and typical notes

aromatic.

The flour is obtained from La Ferté stone milling which, thanks to the low processing temperatures, preserves the

nutritional and sensory characteristics of the final product.

EXPIRY 90 DAYS FROM THE ORDER

Flour obtained by grinding hemp seeds. Rich in fiber and omega 3 and omega 6, fatty acids important for our body for their antioxidant properties.

Sicilian "Maiorca" type 1 soft wheat flour

Pure Natural Stone Ground

12% Protein

W100

EXPIRY 120 DAYS FROM THE ORDER

Sicilian soft wheat flour milled with natural stone in purity and grown in certain well-defined Sicilian areas

In ancient recipes for desserts, the name Maiorca was synonymous with soft wheat flour par excellence.

Excellent in purity, suitable for all uses, for all recipes with conventional soft wheat flours with direct dough

Ancient Sicilian Durum Wheat Flour "Margherito or Bidì"

EXPIRY 90 DAYS FROM THE ORDER

Special flour that contains cells of the bran parts that line the endosperm. The bread is very digestible, tasty and can also be kept for several days. Alveographic W equal to 250

EXPIRY 120 DAYS FROM THE ORDER

Blend suitable for making the typical Pinsa of Rome.
The finished product will have a distinctive and decisive taste, with notes of traditional flavor, due to the presence of soy and rice and Tritordeum.

W300

EXPIRY 150 DAYS FROM THE ORDER

Sorghum flour, with a delicate flavor, can be used for the preparation of sweet and savory baked goods or in addition to other flours containing gluten. Or in combination with starches, to improve the final consistency of the product.

IS' ideal for mixing cakes, donuts, biscuits, pancakes, bread and savory products in general.

The Tritordeum® is a new natural cereal born from combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). THEl Tritordeum is one species grown in a natural way. Over 30 years of selection have produced a new one cereal crop that brings great health benefits and ensures a low environmental impact. The Tritordeum® it is an excellent basic ingredient for a wide range of cereal products .Tritordeum-based products ® they have an unmistakable taste and aroma and are characterized by a pleasant golden color.

USE:

Homemade bread, Fast leavened pizzas and focaccias, Shortcrust pastry, Sponge cake, Venetian, Fresh pasta

EXPIRY 180 DAYS FROM THE ORDER

This particular type of flour is obtained from grinding of pea seeds previously dried. It's a protein-rich flour, starch, fiber, mineral salts, vitamins, antioxidants.

EXPIRY 180 DAYS FROM THE ORDER

BREAD mix specifically formulated for gluten intolerant individuals.

INTENDED USE:

For the preparation of rustic bread or loaf of bread.

Expires approximately 180 days from order

Manitoba type 0 soft wheat flour suitable for strong doughs such as croissants, brioches, panettone, etc. Alveographic W equal to 400

It is a semi-hard wheat flour very rich in proteins and gluten that is excellent in the production of long-leavening cakes and bread.

EXPIRY 180 DAYS FROM THE ORDER

WHOLEMEAL DURUM WHEAT SEMOLINA

STONE-GROUND RUSSELLO WITH WHEAT GERM AND RICH IN FIBERS

EXPIRY 90 DAYS FROM THE ORDER

Wholemeal "Russello" flour is produced from an ancient Sicilian wheat grown without the use of phytosanitary, and milled by means of ancient stone millstones; production area: SICILY

SYNTHETIC FEATURES:

- REGULARIZES THE INTESTINE

- HIGHLY DIGESTIBLE

-CULTIVATED WITHOUT THE USE OF PLANT PROTECTION

- WITH WHEAT GERM

-RICH IN MINERAL SALTS, FIBERS AND VITAMINS

1 Kg re-milled semolina suitable for mainly home use in order to produce pizzas, homemade bread, pasta, etc.

Expiry 150 days from the order

Blend of wholemeal flours of ancient Sicilian durum wheat: TUMMINIA, RUSSELLO, NERO MADONITA, PERCIASACCHI AND BIANCOLILLA "Strictly Moliti with Natural Stone"

EXPIRY 120 DAYS FROM THE ORDER

Sicilian "Maiorca" type 1 soft wheat flour

Pure Natural Stone Ground

12% Protein

w100

EXPIRY 120 DAYS FROM THE ORDER

Sicilian soft wheat flour milled with natural stone in purity and grown in certain well-defined Sicilian areas

In ancient recipes for desserts, the name Maiorca was synonymous with soft wheat flour par excellence.

Excellent in purity, suitable for all uses, for all recipes with conventional soft wheat flours with direct dough

Wholemeal flour obtained from the simple breaking of durum wheat contains a higher level of fiber and protein than conventional flours; therefore it represents a low-calorie meal, rich in proteins and very healthy.

Expiry 150 days from the order

There Flour of pistachio It is a very versatile product with a strong flavour, which is suitable for both sweet and savoury recipes, to give each dish an unmistakable touch.

EXPIRES approximately 180 days from order

WHOLEMEAL DURUM WHEAT SEMOLINA

GROUND RUSSELLO STONE WITH WHEAT GERM AND RICH IN FIBERS

EXPIRY 90 DAYS FROM THE ORDER

Wholemeal "Russello" flour is produced from an ancient Sicilian wheat grown without the use of phytosanitary, and milled by means of ancient stone millstones; production area: SICILY

SYNTHETIC FEATURES:

- REGULARIZES THE INTESTINE

- HIGHLY DIGESTIBLE

-CULTIVATED WITHOUT THE USE OF PLANT PROTECTION

- WITH WHEAT GERM

-RICH IN MINERAL SALTS, FIBERS AND VITAMINS

Russello ancient Sicilian durum wheat flour suitable for doughs with short rising times (4-6 h) and medium

maturation in the fridge (over 48 hours). Ideal for the preparation of homemade "hard" bread and baked goods both

sweets (biscuits, shortbreads) and savory (pan pizza, focaccia, savory pies), with a pleasant yellow color and typical notes

aromatic.

The flour is obtained from La Ferté stone milling which, thanks to the low processing temperatures, preserves the

nutritional and sensory characteristics of the final product.

EXPIRY 90 DAYS FROM THE ORDER

Strong flour, but at the same time extensible and easy to work. It can be used as a support for basic flour, for the production of special and indirect dough loaves. Ideal for the biga or for the production of pan-brioches and "morbidoni" sandwiches, puff pastry and Pizza.

Alveographic W equal to 300

(product with added gluten)

Expiry 180 days from the order

Sicilian "Maiorca" type 1 soft wheat flour

Pure Natural Stone Ground

12% Protein

W100

EXPIRY 120 DAYS FROM THE ORDER

Sicilian soft wheat flour milled with natural stone in purity and grown in certain well-defined Sicilian areas

In ancient recipes for desserts, the name Maiorca was synonymous with soft wheat flour par excellence.

Excellent in purity, suitable for all uses, for all recipes with conventional soft wheat flours with direct dough

Durum wheat semolina is a less refined product than re-milled semolina, with a more intense yellow color and coarser graininess, it is ideal for the production of POLENTA, SEMOLINO, or for COUS COUS (after mixing) which unlike that produced with re-milled semolina is more compact and callused and retains great flavor and aromas.

Expiry 150 days from the order

There Wholemeal soft wheat flour it keeps intact all the original characteristics of the grain. It is rich in all the nutrients present in the cereal, such as vitamins, minerals and fibers, which are perfectly associated with a correct, healthy and balanced diet..

EXPIRY APPROX. 150 DAYS FROM THE ORDER

Wholemeal Buckwheat Flour (not for celiacs)

EXPIRY 120 DAYS FROM THE ORDER

Buckwheat flour is the basic ingredient for preparing savory dishes such as crepes,

pizzoccheri, polenta taragna, bread, pizzas, a delicious cake or simple biscuits.

The Tritordeum® is a new natural cereal born from combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). THEl Tritordeum is one species grown in a natural way. Over 30 years of selection have produced a new one cereal crop that brings great health benefits and ensures a low environmental impact. The Tritordeum® it is an excellent basic ingredient for a wide range of cereal products .Tritordeum-based products ® they have an unmistakable taste and aroma and are characterized by a pleasant golden color.

USE:

Homemade bread, Fast leavened pizzas and focaccias, Shortcrust pastry, Sponge cake, Venetian, Fresh pasta

EXPIRY 180 DAYS FROM THE ORDER

The richness and diversity of the ingredients of which it is composed constitutes a bread rich in fiber, healthy and extremely digestible; the seeds contained do not undergo any grinding process, being perceptible both to taste and to sight

EXPIRY 120 DAYS FROM THE ORDER

Quinoa predominantly contains low glycemic index carbohydrates, fats and minerals (in descending order): potassium, phosphorus, magnesium, football, selenium, iron, zinc and copper.

EXPIRY 180 DAYS FROM THE ORDER

Sorghum flour, with a delicate flavor, can be used for the preparation of sweet and savory baked goods or in addition to other flours containing gluten. Or in combination with starches, to improve the final consistency of the product.

IS' ideal for mixing cakes, donuts, biscuits, pancakes, bread and savory products in general.

There Wholemeal soft wheat flour it keeps intact all the original characteristics of the grain. It is rich in all the nutrients present in the cereal, such as vitamins, minerals and fibers, which are perfectly associated with a correct, healthy and balanced diet..

EXPIRY APPROX. 150 DAYS FROM THE ORDER

Soft Wheat Flour type 00 mixture READY PANETTONE ideal for Panettone, Pandoro, Colombe and leavened desserts

W360

EXPIRY 160 DAYS FROM THE ORDER

Durum wheat semolina is a less refined product than re-milled semolina, with a more intense yellow color and coarser graininess, it is ideal for the production of POLENTA, SEMOLINO, or for COUS COUS (after mixing) , which unlike that produced with re-milled semolina is more compact and callused and retains great flavor and aromas.

Expiry 150 days from the order

Type 1 flour, darker in color than type "0", contains a higher percentage of flour coming from the outside of the grain. It is therefore richer in minerals, starch and proteins. Alveographic W equal to 250

Timilia durum wheat flour suitable for doughs with short leavening times (4-6 h) and maturation times up to 48 hours at

controlled temperature (3-4 ° C) and with high hydration (over 60%). Ideal for the preparation of typical breads

Sicilian, such as Castelvetrano type bread (about 20% mixed with durum wheat flour), leavened bakery products

(pan pizza, focaccia) and unleavened (shortcrust pastry, breadsticks).

The flour is obtained by stone milling La Ferté which allows to keep the germ and, thanks to the low

processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics

EXPIRY 90 DAYS FROM THE ORDER

Ancient Sicilian Durum Wheat Flour "Margherito or Bidì"

EXPIRY 90 DAYS FROM THE ORDER

Blend suitable for making the typical Pinsa of Rome.
The finished product will have a distinctive and decisive taste, with notes of traditional flavor, due to the presence of soy and rice and Tritordeum.

W300

EXPIRY 150 DAYS FROM THE ORDER

WHOLEMEAL DURUM WHEAT SEMOLINA

STONE MILLED TUMMINIA WITH WHEAT GERM AND RICH IN FIBERS

EXPIRY 90 DAYS FROM THE ORDER

The wholemeal flour of "Tumminia" is produced from an ancient Sicilian wheat cultivated without the use of phytosanitary, and milled by means of ancient stone millstones; production area: SICILY

SYNTHETIC FEATURES:

- REGULARIZES THE INTESTINE

- HIGHLY DIGESTIBLE

-CULTIVATED WITHOUT THE USE OF PLANT PROTECTION

- WITH WHEAT GERM

-RICH IN MINERAL SALTS, FIBERS AND VITAMINS

Soft Wheat Flour type 00 mixture READY PANETTONE ideal for Panettone, Pandoro, Colombe and leavened desserts

W360

EXPIRY 160 DAYS FROM THE ORDER

Hats, ancient and excellent variety of durum wheat. Its flour is perfect for making excellent sourdough bread using sourdough.

Senatore Cappelli durum wheat is free from any contamination by x- and y-ray induced mutagenesis of radioactive cobalt, unlike irradiated GMO durum wheat varieties, today used in agriculture.

EXPIRY 120 DAYS FROM THE ORDER

Dried sourdough ideal for the preparation of homemade pizzas, focaccia and bread (even with the bread machine). The mother yeast improves the taste of the finished product and increases the workability of the dough, while the addition of brewer's yeast, which acts as a starter, allows the dough to rise in 2-4 hours, according to the recipe and the type of flour used.

200g pack, in a protective atmosphere

EXPIRY 1 YEAR FROM THE ORDER (unopened package)

Wholemeal Buckwheat Flour (not for celiacs)

EXPIRY 120 DAYS FROM THE ORDER

Buckwheat flour is the basic ingredient for preparing savory dishes such as crepes,

pizzoccheri, polenta taragna, bread, pizzas, a delicious cake or simple biscuits.

Suitable for the production of bread and bakery products, such as:
crackers, rusks, breadsticks, flatbreads, tigelle, wraps, biscuits, sweet and savory, baked pastries in general, snacks, pizza.

EXPIRY 120 DAYS FROM THE ORDER

Sorghum flour, with a delicate flavor, can be used for the preparation of sweet and savory baked goods or in addition to other flours containing gluten. Or in combination with starches, to improve the final consistency of the product.

IS' ideal for mixing cakes, donuts, biscuits, pancakes, bread and savory products in general.

The great notoriety that KAMUT® khorasan has gained over time is mainly due to the increasing spread of food allergies; after long studies conducted in the USA it has been shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume KAMUT® khorasan.

Expiration 120 days from the order

It is used as it is for the preparation of baked goods or in combination with sugar for the preparation of almond paste. Also excellent for the preparation of Soft amaretti and for the preparation of creams.

LOW CONTENT OF CARBOHYDRATES

EXPIRY 10 MONTHS FROM THE ORDER

Wholemeal flour obtained from the simple breaking of durum wheat contains a higher level of fiber and protein than conventional flours; therefore it represents a low-calorie meal, rich in proteins and very healthy.

Expiry 150 days from the order