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5 kg Stone-Ground Tumminia (Timilia) Semolina – Molino Zappalà
€33.50
VAT included
tim5kgb
Timilia durum wheat flour suitable for dough with short leavening times (4-6 h) and ripening up to 48 hours a
Controlled temperature (3- 4 ° C) and with high hydration (over 60%). Ideal for preparing typical breads
Sicilian, like the Castelvetrano type bread (about 20% in mixture with durum wheat flour), leavened baked products
(pizza in baking sheet, focaccia) and not leavened (frolle, breadsticks).
The flour is obtained from stone milling the ferté that allows you to keep the germ and, thanks to the low
processing temperatures, do not overheat the product, preserving its nutritional and sensory characteristics
Deadline for 9 days from the order
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The tummy grain, whose scientific name is Triticum Durum DESF. VAR. Affine Kern, it is unfold with dark charter that resists well to drought considered a durum wheat due to extinction despite its easy productivity, as it has become a rare and valuable product in the last few decades. Known in Sicily, but also in the rest of Italy with dialect names: Tumminia, Timminia, Trimminia.
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.
Nutritional values Average for 100 g of product
Energy 1469 KJ 351 kcal
Total fat 1.7 g
of which saturated 0.3 g
Carbohydrates 70 g
of which sugars 2 g
Fiber 4 g
Protein 12 g
Salt 0.02 g
Contiene Glutine Può contenere Soja e SenapeUmidità massima 15.50%
tim5kgb
162 Items
Data sheet
- Pack
- 1
- Net weight
- 5 kg
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Timilia durum wheat flour suitable for dough with short leavening times (4-6 h) and ripening up to 48 hours a
Controlled temperature (3- 4 ° C) and with high hydration (over 60%). Ideal for preparing typical breads
Sicilian, like the Castelvetrano type bread (about 20% in mixture with durum wheat flour), leavened baked products
(pizza in baking sheet, focaccia) and not leavened (frolle, breadsticks).
The flour is obtained from stone milling the ferté that allows you to keep the germ and, thanks to the low
processing temperatures, do not overheat the product, preserving its nutritional and sensory characteristics
Deadline for 9 days from the order