Wholewheat Flour - Cultivar Majorca
The whole wheat flour Sicilian durum, cultivar Majorca, is produced following the ancient traditions, using untreated organic stone-ground flour. It is the synthesis of a process that begins with the sowing of a certified Sicilian wheat.
The whole wheat Sicilian durum, cultivar Majorca, is produced following the ancient traditions, using untreated organic stone-ground flour. It is the synthesis of a process that begins with the sowing of a certified Sicilian wheat.
This wheat is grown with care and passion exclusively in Sicily, where the principles of organic farming are applied without the use of chemical products.
The flour is rich in fiber, minerals, B vitamins, tocopherols (vitamin E), proteins and fats (polyunsaturated and monounsaturated) present in bran and germ. Moisture: 15.5%.
The secret of this whole wheat flour is the flour obtained by stone grinding, rich in fibre, which totally preserves the wheat germ. Thanks to this ancient method the flour is healthy and very taste because it used the noblest part of the grain.
Important: the Giorlando farm uses only certified seeds coming from organic farming. In this way it guarantees the highest quality of the seeds with high purity and absence of serious pathogens.
Ancient Sicilian grains naturally have a low gluten index and maintain their age-old integrity.
The stone grinding has a high hardness and is periodically hammered by hand to revitalize the cut and obtain the right degree of roughness of the flour.
In addition, the low speed of rotation of the millstone allows to work at low temperatures the raw material that does not lose the precious nutritional principles of the cereal.