Perciasacchi wheat or 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.
EXPIRY 120 DAYS FROM THE ORDER
Average nutritional content 100g of product:
ENERGY VALUE 1486 KJoule - 355 Kcal
PROTEIN 12gr
CARBOHYDRATES 70.80 gr
of which sugars 1.80 gr
FATS 2.50 gr
of which saturated 0.40 gr
FOOD FIBER 9 gr
SALT 0.07gr
No customer reviews for the moment.
50 other products in the same category:
1 Kg "Maiorca" flour type 1...
Sicilian "Maiorca" type 1 soft wheat flour
Pure Natural Stone Ground
12% Protein
w100
EXPIRY 120 DAYS FROM THE ORDER
Sicilian soft wheat flour milled with natural stone in purity and grown in certain well-defined Sicilian areas
In ancient recipes for desserts, the name Maiorca was synonymous with soft wheat flour par excellence.
Excellent in purity, suitable for all uses, for all recipes with conventional soft wheat flours with direct dough
5Kg Semolina from TUMMINIA...
Timilia durum wheat flour suitable for doughs with short leavening times (4-6 h) and maturation times up to 48 hours at
controlled temperature (3-4 ° C) and with high hydration (over 60%). Ideal for the preparation of typical breads
Sicilian, such as Castelvetrano type bread (about 20% mixed with durum wheat flour), leavened bakery products
(pan pizza, focaccia) and unleavened (shortcrust pastry, breadsticks).
The flour is obtained by stone milling La Ferté which allows to keep the germ and, thanks to the low
processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics
EXPIRY 90 DAYS FROM THE ORDER
5 Kg Quinoa Flour
Quinoa predominantly contains low glycemic index carbohydrates, fats and minerals (in descending order): potassium, phosphorus, magnesium, football, selenium, iron, zinc and copper.
EXPIRY 180 DAYS FROM THE ORDER
1Kg "Pizza Napoli" flour...
There Flour 0 Type "Pizza Napoli" is produced from a blend of EU and North American foreign grains with a higher protein content, a fundamental characteristic for the production of Pizza with medium / long maturation. It's a flour balanced which, despite being a "strong" flour, makes it easy to process the loaves.
EXPIRY 120 DAYS FROM THE ORDER
5kg Mix Pack Ancient...
- MIX PACK ANCIENT FLAVORS : 5 kg total of selection of flours produced from ancient and local grains to enhance the smells and tastes of the past.
25 kg Type 2 soft wheat...
Special flour that contains cells of the bran parts that line the endosperm. The bread is very digestible, tasty and can also be kept for several days. Alveographic W equal to 250
EXPIRY 120 DAYS FROM THE ORDER
25Kg "Molino Zappala '"...
The rye-based dough is not very elastic and almost devoid of resistance, because it contains little gluten. The bread made from it is very dark, with a characteristic flavor. Rye flour can also be used for the preparation of sweets, biscuits or cakes, pasta, focaccia and fried food.
It is possible to cut this flour with a type 0 - 1 - 2, to maintain a low degree of refinement and improve the processing of the dough
At one time, rye bread was mainly intended for popular food and was also called "black bread" (due to the dark brown tone of the flour)
EXPIRY 120 DAYS FROM THE ORDER
25 Kg Molino Zappalà...
Blend suitable for making the typical Pinsa of Rome.
The finished product will have a distinctive and decisive taste, with notes of traditional flavor, due to the presence of soy and rice and Tritordeum.
W300
EXPIRY 150 DAYS FROM THE ORDER
5 Kg Whole wheat Saragolla...
There Saragolla flour a durum wheat of this kind is obtained by grinding on the stone of the ancient Saragolla Triticum Turgidum Durum, which was cultivated in the past in Abruzzo, Sannio and Lucania.
Excellent base for the preparation of bread, pizza and traditional local pasta.
EXPIRY 180 DAYS FROM THE ORDER
5 Kg Amaranth flour
- Amaranth is a food that provides the same energy as whole grains. For its part, it contains excellent doses of fibers, a greater amount of lipids (up to 7 times higher than the equivalent of whole wheat), surprising portions of football (5 times as much) and di iron (twice).
-
Ideal for alternative baked goods. Rich in iron and calcium.
- EXPIRY 180 DAYS FROM THE ORDER
5 Kg Remilled Sicilian...
Remilled durum wheat semolina (Special Quality) 5 kg suitable for both home and professional use for greater browning and elasticity of the dough
Expiry 150 days from the order
"Gluten Free" Dessert Mix
Mixture prepared for DESSERTS specifically formulated for gluten-intolerant individuals.
INTENDED USE:
For the preparation of cakes and desserts.
Expires approximately 180 days from order
1kg Sicilian durum wheat...
Durum wheat semolina is a less refined product than re-milled semolina, with a more intense yellow color and coarser graininess, it is ideal for the production of homemade pasta, which unlike that produced with re-milled semolina is more compact and calloused and retains great flavor and aromas.
Expiry 150 days from the order
5 kg KAMUT® flour khorasan...
The great notoriety that KAMUT® khorasan has gained over time is mainly due to the increasing spread of food allergies; after long studies conducted in the USA it has been shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume KAMUT® khorasan.
Expiration 120 days from the order
1Kg Remilled Sicilian durum...
1 Kg re-milled semolina suitable for mainly home use in order to produce pizzas, homemade bread, pasta, etc.
Expiry 150 days from the order
25 Kg Wholemeal Pea Flour
This particular type of flour is obtained from grinding of pea seeds previously dried. It's a protein-rich flour, starch, fiber, mineral salts, vitamins, antioxidants.
EXPIRY 180 DAYS FROM THE ORDER
1Kg WHOLEMEAL semolina from...
WHOLEMEAL DURUM WHEAT SEMOLINA
STONE MILLED TUMMINIA WITH WHEAT GERM AND RICH IN FIBERS
EXPIRY 90 DAYS FROM THE ORDER
The wholemeal flour of "Tumminia" is produced from an ancient Sicilian wheat cultivated without the use of phytosanitary, and milled by means of ancient stone millstones; production area: SICILY
SYNTHETIC FEATURES:
- REGULARIZES THE INTESTINE
- HIGHLY DIGESTIBLE
-CULTIVATED WITHOUT THE USE OF PLANT PROTECTION
- WITH WHEAT GERM
-RICH IN MINERAL SALTS, FIBERS AND VITAMINS
5kg Semolina "GRANA GROSSA"...
Durum wheat semolina is a less refined product than re-milled semolina, with a more intense yellow color and coarser graininess, it is ideal for the production of POLENTA, SEMOLINO, or for COUS COUS (after mixing) , which unlike that produced with re-milled semolina is more compact and callused and retains great flavor and aromas.
Expiry 150 days from the order
25 Kg Spelled Flour Spelled...
Suitable for the production of bread and bakery products, such as:
crackers, rusks, breadsticks, flatbreads, tigelle, wraps, biscuits, sweet and savory, baked pastries in general, snacks, pizza.
EXPIRY 120 DAYS FROM THE ORDER
1 kg Khorasan WHOLEMEAL...
Whole flour obtained from the "whole body" grinding of Khorasan durum wheat (Triticum turanicum
Jakubz.). Suitable for doughs that require short rising times (4 hours) and medium maturation times in the fridge
(12-48 hours), with good hydration (about 65%), as the bran increases water absorption and reduces
the extensibility of the dough. Ideal for baking and preparing leavened bakery products.
The flour is obtained with stone milling which, thanks to the low processing temperatures, preserves the
nutritional and sensory characteristics of the final product.
EXPIRY 120 DAYS FROM THE ORDER
5 kg Type 00 soft wheat...
Type 00 soft wheat flour suitable for the production of bread, pizzas, biscuits, sponge cake, excellent for direct doughs. Alveographic W equal to 220
Expiry 180 days from the order
5x5 kg KAMUT® flour...
The great notoriety that KAMUT® khorasan has gained over time is mainly due to the increasing spread of food allergies; after long studies conducted in the USA it has been shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume KAMUT® khorasan.
Expiration 120 days from the order
1kg Type 1 soft wheat flour...
Type 1 flour, darker in color than type "0", contains a higher percentage of flour coming from the outside of the grain. It is therefore richer in minerals, starch and proteins. Alveographic W equal to 250
25kg Type 00 soft wheat...
There Flour 00 "La Brava" it is an extraction product, it is designed to ensure easy use in all mechanical processes where extensibility and laminability are required, allowing the creation of products that are always uniform and constant in thickness.
It is suitable for the production of biscuits, breadsticks, crackers, snacks, waffles, Sicilian cannoli, shortcrust pastry, etc.
Expiry 180 days from the order
1kg Type 00 soft wheat...
Type 00 soft wheat flour suitable for the production of bread, pizzas, biscuits, sponge cake, excellent for direct doughs. Alveographic W equal to 220
Expiry 180 days from the order
5 kg Khorasan flour Stone...
The great notoriety that khorasan has gained over time is mainly due to the increasing spread of food allergies; after long studies conducted in the USA it has been shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume khorasan.
EXPIRY 120 DAYS FROM THE ORDER
1Kg Whole flour...
Pure natural stone ground.
It is suitable for all uses, from bread to pizza, from biscuits to pasta.
EXPIRY 120 DAYS FROM THE ORDER
1Kg Granulated Wheat...
Hats, ancient and excellent variety of durum wheat. Its flour is perfect for making excellent sourdough bread using sourdough.
Senatore Cappelli durum wheat is free from any contamination by x- and y-ray induced mutagenesis of radioactive cobalt, unlike irradiated GMO durum wheat varieties, today used in agriculture.
EXPIRY 120 DAYS FROM THE ORDER
1Kg Semolina from TUMMINIA...
Timilia durum wheat flour suitable for doughs with short leavening times (4-6 h) and maturation times up to 48 hours at
controlled temperature (3-4 ° C) and with high hydration (over 60%). Ideal for the preparation of typical breads
Sicilian, such as Castelvetrano type bread (about 20% mixed with durum wheat flour), leavened bakery products
(pan pizza, focaccia) and unleavened (shortcrust pastry, breadsticks).
The flour is obtained by stone milling La Ferté which allows to keep the germ and, thanks to the low
processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics
EXPIRY 90 DAYS FROM THE ORDER
25 kg Type 1 soft wheat...
Type 1 flour, darker in color than type "0", contains a higher percentage of flour coming from the outside of the grain. It is therefore richer in minerals, starch and proteins. Alveographic W equal to 250
25 Kg "MIX BLACK BREAD"...
Blend of wholemeal flours of ancient Sicilian durum wheat: TUMMINIA, RUSSELLO, NERO MADONITA, PERCIASACCHI AND BIANCOLILLA "Strictly Moliti with Natural Stone"
EXPIRY 120 DAYS FROM THE ORDER
5Kg Rustica Multigrain...
The richness and diversity of the ingredients of which it is composed constitutes a bread rich in fiber, healthy and extremely digestible; the seeds contained do not undergo any grinding process, being perceptible both to taste and to sight
EXPIRY 120 DAYS FROM THE ORDER
"Gluten Free" Bread Mix
BREAD mix specifically formulated for gluten intolerant individuals.
INTENDED USE:
For the preparation of rustic bread or loaf of bread.
Expires approximately 180 days from order
25Kg "Pizza Napoli" flour...
There Flour 0 Type "Pizza Napoli" is produced from a blend of EU and North American foreign grains with a higher protein content, a fundamental characteristic for the production of Pizza with medium / long maturation. It's a flour balanced which, despite being a "strong" flour, makes it easy to process the loaves.
EXPIRY 120 DAYS FROM THE ORDER
5 kg Type 0 soft wheat...
Type "0" SUPER-PROTEIN soft wheat flour (11.50%) for the production of bread, pizzas, biscuits Alveographic W equal to 220
Type 0 flour makes the dough more elastic and consistent and is therefore the best flour to use in bread making.
ORIGIN ITALY
EXPIRY 120 DAYS FROM THE ORDER
1 Kg Quinoa Flour
Quinoa predominantly contains low glycemic index carbohydrates, fats and minerals (in descending order): potassium, phosphorus, magnesium, football, selenium, iron, zinc and copper.
EXPIRY 180 DAYS FROM THE ORDER
1Kg RUSSELLO flour (stone...
Russello ancient Sicilian durum wheat flour suitable for doughs with short rising times (4-6 h) and medium
maturation in the fridge (over 48 hours). Ideal for the preparation of homemade "hard" bread and baked goods both
sweets (biscuits, shortbreads) and savory (pan pizza, focaccia, savory pies), with a pleasant yellow color and typical notes
aromatic.
The flour is obtained from La Ferté stone milling which, thanks to the low processing temperatures, preserves the
nutritional and sensory characteristics of the final product.
EXPIRY 90 DAYS FROM THE ORDER
5kg Tritordeum ® flour
The Tritordeum® is a new natural cereal born from combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). THEl Tritordeum is one species grown in a natural way. Over 30 years of selection have produced a new one cereal crop that brings great health benefits and ensures a low environmental impact. The Tritordeum® it is an excellent basic ingredient for a wide range of cereal products .Tritordeum-based products ® they have an unmistakable taste and aroma and are characterized by a pleasant golden color.
USE:
Homemade bread, Fast leavened pizzas and focaccias, Shortcrust pastry, Sponge cake, Venetian, Fresh pasta
EXPIRY 180 DAYS FROM THE ORDER
5 kg Reinforced wheat flour...
Strong flour, but at the same time extensible and easy to work. It can be used as a support for basic flour, for the production of special and indirect dough loaves. Ideal for the biga or for the production of pan-brioches and "morbidoni" sandwiches, puff pastry and Pizza.
Alveographic W equal to 300
(product with added gluten)
Expiry 180 days from the order
1Kg Wholemeal flour of...
Sicilian wholemeal wheat flour "Maiorca"
Pure natural stone ground
EXPIRY 120 DAYS FROM THE ORDER
Sicilian soft wheat flour milled with natural stone in purity and grown in certain well-defined Sicilian areas
Excellent in purity, suitable for all uses, for all recipes with conventional soft wheat flours with direct dough
25 Kg READY PANETTONE Soft...
Soft Wheat Flour type 00 mixture READY PANETTONE ideal for Panettone, Pandoro, Colombe and leavened desserts
W360
EXPIRY 160 DAYS FROM THE ORDER
5 kg Sicilian whole wheat...
Wholemeal flour obtained from the simple breaking of durum wheat contains a higher level of fiber and protein than conventional flours; therefore it represents a low-calorie meal, rich in proteins and very healthy.
Expiry 150 days from the order
1kg Semolina "GRANA GROSSA"...
Durum wheat semolina is a less refined product than re-milled semolina, with a more intense yellow color and coarser graininess, it is ideal for the production of POLENTA, SEMOLINO, or for COUS COUS (after mixing) , which unlike that produced with re-milled semolina is more compact and callused and retains great flavor and aromas.
Expiry 150 days from the order
25 Kg Margherito / Bidì...
Ancient Sicilian Durum Wheat Flour "Margherito or Bidì"
EXPIRY 90 DAYS FROM THE ORDER
5 Kg Whole Wheat Flour of...
Sicilian wholemeal wheat flour "Maiorca"
Pure natural stone ground
EXPIRY 120 DAYS FROM THE ORDER
Sicilian soft wheat flour milled with natural stone in purity and grown in certain well-defined Sicilian areas
Excellent in purity, suitable for all uses, for all recipes with conventional soft wheat flours with direct dough
5Kg "BLACK BREAD MIX" from...
Blend of wholemeal flours of ancient Sicilian durum wheat: TUMMINIA, RUSSELLO, NERO MADONITA, PERCIASACCHI AND BIANCOLILLA "Strictly Moliti with Natural Stone"
EXPIRY 120 DAYS FROM THE ORDER
1 kg KAMUT® flour "type 0"...
The great notoriety that KAMUT® khorasan has gained over time is mainly due to the increasing spread of food allergies; after long studies conducted in the USA it has been shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume KAMUT® khorasan.
Expiration 120 days from the order
5kg Rice Flour - MOLINO...
There rice flour it's a product rich in starch, from very fine consistency, which is obtained by grinding the white rice grain. It is a great ingredient to add to your diet, given its own beneficial properties, in fact it is the basis of many traditional dishes of the Chinese and Japanese cuisine as it is ideal to replace common flour in case of intolerances (NO GLUTEN FREE PRODUCT)
EXPIRY 120 DAYS FROM THE ORDER
There are no reviews