30Kg MIX "BLACK BREAD" of Sicily (ground stone) Semolina integral-MOLINO ZAPPALA'

VAT included

The mixture of whole grain flours ancient grains hard sicilian: TUMMINIA, RUSSELLO, BLACK MADONIE, PERCIASACCHI AND BIANCOLILLA "Strictly Moliti Natural Stone"


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  • The Flour Tumminia is produced by means of ancient millstones in stone, following the ancient traditions; it is a wholemeal flour with a little burattata, it contains many oligo elements, wheat germ and bran; has a high protein value and a low gluten index. This flour is suitable for bread-making,and must be consumed in a relatively short time (about 4 months) not to lose its qualities. The flour of Timilia, after milling, has a grayish color, different from the flour trade, which is usually what we are accustomed to; the food products that arise from the use of this flour are breads whole loaves of dark, so called for the characteristic dark colour of the dough and crumb. The typical bread produced with this particular type of flour is called “black Bread of Castelvetrano”, original a small village of the same name in the province of trapani. The bread flour Timilia is very fragrant, with a good nutritional intake, and thanks to the use of the paste with the acid (natural yeast) has a long shelf life, is preserved for some days soft and fragrant.
  • 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.
  • The grain Perciasacchi or spelt along the sicilian is an ancient grain native to the sicilian from the superior organoleptic characteristics. The name derives from the particular shape of the sharp edges of the grain that persia (pit) in the bags which contain it. The ancient grains were once very popular in Sicily, there were about fifty varieties, thanks to the extraordinary heritage of biodiversity that characterizes the island, and that depends on its physical characteristics. These were, however, abandoned during the so-called green revolution for wheat variety performance, genetically improved, such as modern, that have led to higher productivity of the food industry, but also to the loss of local specialties. Today, local agriculture has resumed the cultivation of the fragrant ancient grains. Among all the Perciasacchi is considered to be the most prized for its aroma ancestral, which releases the scents of the maquis.


  • The grain Biancolilla is an ancient variety of wheat was widespread in Sicily until the so-called green revolution, when all the ancient grains were abandoned in favor of wheat variety performance, genetically improved, these modern. For this today, the sicilian agriculture has resumed the cultivation of ancient grains that are considered of greater value than modern ones, which bring with them the flavors, nuances, and unique scents, and are more digestible, tolerable, and rich in nutrients. As all the ancient grains, the Biancolilla has a spiga tall, blond, and delicate, it distinguishes itself from other varieties by the strands in shades of dark grey, and the grains of amber. The traditional grinding in ancient stone mills is the natural guarantee of efficiency and quality. From a grinding stone you get, in fact, a flour, grain irregular rich bran, which keeps intact the germ - the most noble and tasty seed - and preserves the organoleptic and.


  • The wheat Black Madonie , an ancient wheat, to index, low gluten, a variety of the past remained authentic and original that has not undergone any modification on the part of man. A grain of wheat, against the “gluten sensitivity” developed sensitivity to gluten, which is found more and more frequently in recent years, probably due to the over-consumption of modern wheat is rich in a huge gluten-free.Ground stone produces a flour which is much less refined, a product of the semi-integral, however, maintains a relationship more balanced between the presence of starch and gluten, making the flour lighter and more digestible.


Average nutritional values
for 100 g of product integral

Energy 362 kcal/1521kJ
Fat 1.1 g
of which saturated 0,0 g
Carbohydrates to 72.4 g
of which sugars 2.3 g
Fibre 3.8 g
Protein 12 g
Salt 0.02 g

Contains Gluten

May contain Soy


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