1 kg Wholemeal Tumminia Semolina – Stone-Ground – Molino Zappalà

Tumminia flour is produced by means of ancient stone millstones, following ancient traditions; It is a little bureated whole flour, it contains many oligo elements of the grain and bran germ; It has a high protein value and a low gluten index. This flour is very suitable for bakery, and must be consumed in a relatively short time (about 4 months) so as not to lose its organoleptic qualities.

Tumminia flour, after milling, has a grayish color, different from the commercial flours to which we are usually used to; Food products deriving from the use of this flour are integral breads or dark breads called so precisely for the characteristic dark color of the dizzy and the crumbs.
The typical bread produced with this particular flour is called "Castelvetrano's black bread", a native to a small town of the province of Trapani. The flour bread tumminia is very fragrant, with a good nutritional intake and thanks to the use of acid pasta (natural yeast) has a long life, it is kept for a few days soft and fragrant.