What is Perciasacchi wheat
The perciaasacchi is a variety of Sicilian durum wheat linked to the island's cereal tradition. Its characteristic name is commonly associated with the pointed form of the charter, which according to tradition could reach the bags used for the transport of wheat.
Today the Perciasacchi is particularly appreciated by those looking for Sicilian flours obtained from traditional varieties and products suitable for the artisan preparation of bread, pizza, pasta and other baked goods.
How to use the Perciasacchi flour
Perciasacchi flour and semolina can be used in numerous preparations. They are particularly interesting for bread, focaccia, pizza, fresh pasta and baked products from the Sicilian tradition.
The choice of product and size depends on the type of processing and the necessary quantity. For this Molino Zappalà offers several packs, suitable for both home cooking and the needs of pizzerias, bakeries, restaurants and artisan workshops.
Peckling flour and wheat processing
The processing of wheat is a fundamental step to obtain flour and semolina capable of preserving the characteristics of the raw material. Molino Zappalà offers different types of products derived from perciasacchi wheat, allowing you to choose the one that best suits your preparation.
In individual product sheets you can find specific information about the type of processing, on the characteristics of the flour or semolina and recommended uses.
Which format choose
For domestic use, smaller and practical packages are available, while for those who use larger quantities there are formats designed also for professional activities.
See the products in this category to compare the different flour sizes and semollaids and choose the one that best suits your needs.
Molino Zappalà and Sicilian grains
Molino Zappalà carries out his experience in the processing of cereals and in the production of flour and semolina, also enhancing varieties of wheat related to the Sicilian tradition.
In addition to the perciaasacchi, in our catalog you can discover other flours obtained from Sicilian varieties such as Timilia, Russello and Mallorca, choosing the most suitable product for bread, pizza, pasta and other preparations.