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5 kg Sicilian Black Bread Mix – Stone-Ground Wholemeal Semolina
€28.60
VAT included
mixner5kg
5 kg Sicilian Black Bread Mix – Stone-Ground Wholemeal Semolina. A carefully selected blend of Italian flours and grains, designed for bread, pizza and other baked goods. Suitable for home and professional use. Contains gluten; store in a cool, dry place.
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- Tumminia flourIt 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. Timilia's 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 Timilia 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.
- Hard wheat Variety Russello It is an ancient variety of grain cultivated once throughout the Sicily, now widespread limitedly in some circumscribed areas of the island. It is distinguished by the height of the priga higher than the other grains, about 180 cm, and for a high protein content (12% -14%.) With regard to bakery is used to produce "Dura Pasta" bread (having a very high toughness / elasticity assigned to the first), according to the traditionally widespread technique in the province of Ragusa, the results obtainable are exceptional: both on the organoleptic and visual level.
- Perciasacchi wheat o Flavo Lungo Siciliano is an ancient Sicilian native grain with superior organoleptic characteristics. The name derives from the particular acuminated form of the grain that percia (hole) the bags that contain it. Ancient grains were a very common time in Sicily, fifty variety of variety, thanks to the extraordinary heritage of biodiversity that distinguishes the island and depends on its physical characteristics. These were, however, abandoned during the cossidetta green revolution in favor of more powerful, genetically improved grain varieties, said modern, which led to greater productivity of the food industry, but also to the loss of local typicality. Today local agriculture has resumed the cultivation of the perfumed ancient grains. Among all the perciaasacchi is considered the most precious for its ancestral aroma, which releases the scents of the Mediterranean scrub.
- The wheat Biancolilla It is an ancient variety of grain widespread in Sicily up to the so-called green revolution, when all ancient grains were abandoned in favor of more powerful, genetically improved grain variety, said modern. For this reason, Sicilian agriculture has resumed the cultivation of ancient grains that are considered as greater than modern ones, which lead to unique flavors, shades and perfumes, and are more digestible, tolerable and rich in Nutritive substances. Like all antique grains, the Biancililla has a high, blonde and delicate ear, is characterized by other varieties for filaments with dark gray shades and amber beans. The traditional milling in ancient natural stone mills is a guarantee of efficiency and quality. In fact, with a rich-grinded grinding flour, which keeps the germ - the noble and tasty part of the seed - and preserves its organoleptic heritage.
- Madonite black wheat It is an ancient durum wheat, at low gluten index, a variety of the genuine and original past past that has not undermined any modification by man. A wheat against the "Gluten Sensitivity" developed gluten sensitivity that is increasingly frequently found in recent years, probably due to excessive consumption of modern grain rich in a huge manner of glutine.Molito stone produces a much less refined flour, a semi-integral product that maintains a more balanced relationship between the presence of starch and gluten making the flour lighter and more digestible.
Medium nutritional values
for 100 g of full products
for 100 g of full products
Energy362 kcal / 1521kj
Fat1.1 g
whose saturated0.0 g
Fat1.1 g
whose saturated0.0 g
Carbohydrates72.4 g
of sugars2.3 g
of sugars2.3 g
Fibers3.8 g
Proteins12 g
Salt0.02 g
Contains gluten
Can contain soja
-In 'contain mustard
Maximum humidity 15.50%
mixner5kg
428 Items
Data sheet
- Pack
- 1
- Net weight
- 5 kg
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5 kg Sicilian Black Bread Mix – Stone-Ground Wholemeal Semolina. A carefully selected blend of Italian flours and grains, designed for bread, pizza and other baked goods. Suitable for home and professional use. Contains gluten; store in a cool, dry place.