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

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

- INTEGRAL MIX PACK : 5 kg overall of selection of our wholemeal flours produced from various types of grains (RUSSELLO, TUMMINIA, SARACENO, WHOLEMEAL DURUM WHEAT, RYE)

EXPIRY FROM 60 TO 120 DAYS FROM THE ORDER

Whole flour obtained from the "whole body" grinding of Khorasan durum wheat (Triticum turanicum

Jakubz.). Suitable for doughs that require short rising times (4 hours) and medium maturation times in the fridge

(12-48 hours), with good hydration (about 65%), as the bran increases water absorption and reduces

the extensibility of the dough. Ideal for baking and preparing leavened bakery products.

The flour is obtained with stone milling which, thanks to the low processing temperatures, preserves the

nutritional and sensory characteristics of the final product.

EXPIRY 120 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 homemade pasta, which unlike that produced with re-milled semolina is more compact and calloused and retains great flavor and aromas.

Expiry 150 days from the order

There Flour 0 Type "Pizza Napoli" is produced from a blend of EU and North American foreign grains with a higher protein content, a fundamental characteristic for the production of Pizza with medium / long maturation. It's a flour balanced which, despite being a "strong" flour, makes it easy to process the loaves.

EXPIRY 120 DAYS 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

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)

Type "0" SUPER-PROTEIN soft wheat flour (11.50%) for the production of bread, pizzas, biscuits Alveographic W equal to 220

Type 0 flour makes the dough more elastic and consistent and is therefore the best flour to use in bread making.

ORIGIN ITALY

EXPIRY 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 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

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 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

Whole wheat flour of ancient Sicilian wheat variety Perciasacchi

EXPIRY 120 DAYS FROM THE ORDER

Natural stone ground in purity - It is suitable for all uses, both for bread, for pizzas, for biscuits or pasta

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.

There Flour 00 "La Brava" it is an extraction product, it is designed to ensure easy use in all mechanical processes where extensibility and laminability are required, allowing the creation of products that are always uniform and constant in thickness.

It is suitable for the production of biscuits, breadsticks, crackers, snacks, waffles, Sicilian cannoli, shortcrust pastry, etc.

Expiry 180 days from the order

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

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

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

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.

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

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

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

W360

EXPIRY 160 DAYS FROM THE ORDER

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

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)

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

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

W360

EXPIRY 160 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

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 homemade pasta, which unlike that produced with re-milled semolina is more compact and calloused and retains great flavor and aromas.

Expiry 150 days from the order

Type 00 soft wheat flour suitable for the production of bread, pizzas, biscuits, sponge cake, excellent for direct doughs. Alveographic W equal to 220

Expiry 180 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

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

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

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

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

• Amaranth is a food that provides the same energy as whole grains. For its part, it contains excellent doses of fibers, a greater amount of lipids (up to 7 times higher than the equivalent of whole wheat), surprising portions of football (5 times as much) and di iron (twice).

• Ideal for alternative baked goods. Rich in iron and calcium.

• EXPIRY 180 DAYS FROM THE ORDER

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

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

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

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

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

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

There rice flour it's a product rich in starch, from very fine consistency, which is obtained by grinding the white rice grain. It is a great ingredient to add to your diet, given its own beneficial properties, in fact it is the basis of many traditional dishes of the Chinese and Japanese cuisine as it is ideal to replace common flour in case of intolerances (NO GLUTEN FREE PRODUCT)

EXPIRY 120 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

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

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

Type 00 soft wheat flour suitable for the production of bread, pizzas, biscuits, sponge cake, excellent for direct doughs. Alveographic W equal to 220

Expiry 180 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.