MAIORCA Sicilian Flour Maiorca wheat is an ancient variety of soft wheat that has been cultivated in Sicily for centuries, together with the ancient timilia wheat. It is a soft white wheat cultivated in organic and niche crops due to its low yield (about half that of modern varieties). It is a special wheat for several reasons: Majorca wheat, a soft yet robust wheat, has a high protein content, about 8.5 grams of protein per 100 grams of product, mineral salts and vitamins, and the flour has excellent breadmaking qualities and has therefore been used for dough for leavened and unleavened cakes since ancient times. It is also easily digestible and has a low gluten content, about 50% less than other commonly used grains. Majorca wheat has long been used in Sicily mainly in the form of flour, for basic cake recipes. It is said that, in addition to waffles, biscuits and typical cakes, even Sicilian cannoli are made using this wheat flour. It is also used for savoury pastries, tasty and highly flavoured white bread, pizza, focaccia, taralli or breadsticks. This flour is very useful for creating an excellent, long-lasting and very strong sourdough starter. The flour is obtained natural stone milling, which allows the germ to remain and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics. Cultivation without the use of chemical herbicides *May cause reactions in allergic or intolerant people
Khorasan Sicilian Flour
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What makes this latest release the Vitality Baker really special is its refined combination of the flavours of rye bread and bacon. Therefore, every consumer who likes things rustic is sure to relish our Family Happys with bits of bacon.
In our native country Italy, garlic is a key ingredient in most recipes. Whether fresh or processed, it surely gives a special flavour to a dish or a snack. Our Family Happys with garlic are therefore meant as a culinary bridge between the traditional South Tyrolean food and the Mediterranean flair of the Italian cuisine
This mixture of the best common wheat and durum wheat flours has been specially developed for the simple baking of pizza at home. Thanks to the natural ingredients, your pizza develops a unique taste. All types of pizza, thin or thick, soft or crispy, are possible with RIEPER pizza flour. For unmistakable enjoyment.
As a rule, our South Tyrolean Mini-Schüttelbrot is eaten between meals (during a so-called 'Jause' or 'Brotzeit') or rather during a light afternoon meal (the South Tyrolean 'Marende'). It makes of course a perfect accompaniment to wine and beer.
In order to permit even more distants clients to taste fresh Trenker bread, modern techniques of conservation are utilised. The bread prepared with all the original ingredients is pre-baked at the bakery and packaged with care in a modified atmosphere. In this manner, the bread maintains its natural freshness and is ready for export to nearby countries.
