Sicilian flour MARGHERITO
Margherito flour of ancient Sicilian durum wheat suitable for doughs with short leavening times (about 4-6 h) and medium maturation times (about 48 h, at controlled temperature, 3-4°C). Ideal for the preparation of homemade "hard" bread and baked goods both sweet (biscuits, shortbreads) and savoury (baking pan pizza, focaccia, savoury pies).
The bran increases the water absorption of the floured product and reduces the extensibility of the dough, compared to the tumbled product (without bran).
The flour is obtained by natural stone milling which allows the germ to be maintained and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensorial characteristics.
Cultivations without the use of chemical herbicides.
Ingredients: Russello durum wheat wholemeal flour, milling to natural stone.
*It can cause reactions in allergic or intolerant subjects.
