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