5Kg Flour RUSSELLO (ground stone)MOLINO ZAPPALA'

€24.20
VAT included
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Flour old wheat sicilian durum Russello suitable for dough with short leavening (4-6 h) and the average

ripening in the fridge (over 48 h). Ideal for preparing home-made bread "hard cheese" and oven-baked products is

sweets (biscuits, puff) and savory (pizza pan, breads, pies), by the pleasant yellow colour and typical notes

aromatic.

The flour is obtained by grinding stone of La Ferté, who, thanks to the low processing temperatures, preserving the

nutritional and sensory of the final product.

EXPIRES APPROXIMATELY 90 DAYS FROM THE ORDER

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The durum wheat variety Russello is a variety ancient wheat cultivated for a time in the whole of Sicily, now spread to a limited extent in some circumscribed areas of the island.
Stands for the height of the ear higher than the other grains, about 180 cm, and a high protein content ( 12% -14%.)
With regard to the bakery is used to produce bread - “pasta dura” (having a ratio toughness/elasticity very high, attributed to the first), according to the technique traditionally widespread in the province of Ragusa, the results obtained are exceptional: both the sensory and the visual.
It seems that the Black Bread of Castelvetrano, was originally obtained by mixing appropriately the variety TUMMINIA with the variety Russello .

Excellent for the preparation of baked products sweet and savoury, and the pasta

 

Average nutritional values for 100 g of product

Energy 1470 kJ /346 kcal

Total fat 1.5 g

of which saturates 0.5 g

Carbohydrates 70 g

of which sugars 2 g

Fibre 3.5 g

Protein 11,5 g

Salt 0.03 g
Contains Gluten

May contain Soy

 

russellB5kg

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Feedaty Reviews (1)

Il pane è morbido ed il profumo dell'impasto ha pervaso la casa