25 Kg "MIX BLACK BREAD" from Sicily (stone milled) Whole wheat semolina-MOLINO ZAPPALA '

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Blend of wholemeal flours of ancient Sicilian durum wheat: TUMMINIA, RUSSELLO, NERO MADONITA, PERCIASACCHI AND BIANCOLILLA "Strictly Moliti with Natural Stone"



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  • The Flour of Tumminia it is produced by means of ancient stone millstones, following the ancient traditions; it is a lightly tumbled wholemeal flour, it contains many trace elements of wheat germ and bran; it has a high protein value and a low gluten index. This flour is very suitable for baking, and must be consumed relatively quickly (about 4 months) in order not to lose its organoleptic qualities. Timilia flour, after milling, has a greyish color, different from the commercial flours we are usually used to; the food products deriving from the use of this flour are wholemeal breads or dark breads so called because of the characteristic dark color of the dough and the crumb. The typical bread produced with this particular flour is called "Castelvetrano black bread", originally from a small town of the same name in the province of Trapani. Timilia flour bread is very fragrant, with a good nutritional contribution and thanks to the use of sourdoughs (natural yeast) it has a long shelf life, it can be kept soft and fragrant for a few days.
  • Durum wheat variety Russello is an ancient variety of wheat once cultivated throughout the Sicily, now spread to a limited extent in some limited areas of the island. It is distinguished by the height of the ear higher than the other grains, about 180 cm, and by a high protein content (12% -14%.) As for the bread making it is used to produce "hard dough" bread (having a very high toughness / elasticity ratio attributed to the former), according to the traditionally widespread technique in the province of Ragusa, the achievable results are exceptional: both on the organoleptic and on the visual level.
  • Perciasacchi wheat o Sicilian long spelled is an ancient Sicilian native wheat with superior organoleptic characteristics. The name derives from the particular sharp shape of the grain that percia (hole) the bags that contain it. Ancient grains were once very widespread in Sicily, there were about fifty varieties, thanks to the extraordinary heritage of biodiversity that distinguishes the island and which depends on its physical characteristics. These were, however, abandoned during the so-called green revolution in favor of more performing, genetically improved, so-called modern wheat varieties, which led to greater productivity in the food industry, but also to the loss of local typicality. Today local agriculture has resumed the cultivation of fragrant ancient grains. Among all the Perciasacchi is considered the most valuable for its ancestral aroma, which releases the scents of the Mediterranean scrub.

  • Biancolilla wheat it is an ancient variety of wheat that was very widespread in Sicily until the so-called green revolution, when all ancient grains were abandoned in favor of more performing, genetically improved, called modern wheat varieties. For this reason, today Sicilian agriculture has resumed the cultivation of ancient grains which are considered of greater value than modern ones, which bring with them unique flavors, nuances and aromas, and are more digestible, tolerable and rich in nutrients. Like all ancient grains, Biancolilla has a high, blond and delicate ear, it is distinguished from other varieties by the filaments with dark gray shades and amber grains. The traditional milling in ancient natural stone mills is a guarantee of efficiency and quality. In fact, from stone grinding, a flour with irregular grains is obtained, very rich in bran, which keeps the germ - the noblest and tastiest part of the seed - intact and preserves its organoleptic heritage.

  • The Nero Madonita wheat it is an ancient durum wheat, with a low gluten index, a variety of the past that has remained authentic and original and has not undergone any modification by man. A wheat against "gluten sensitivity" the developed sensitivity to gluten that is found more and more frequently in recent years, probably due to the excessive consumption of modern wheat rich in gluten immeasurably. Molito a pietra produces a much less refined flour, a product semi-wholemeal which however maintains a more balanced relationship between the presence of starch and gluten, making the flour lighter and more digestible.

Average nutritional values
per 100 g of wholemeal products

Power 362 kcal / 1521kJ
Fat 1.1 g
of which saturated 0.0 g
Carbohydrates 72.4 g
of which sugars 2.3 g
Fibers 3.8 g
Proteins 12 g
salt 0.02 g

Contains gluten

May contain Soja


Data sheet

Net weight
30 kg

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