Sicilian flour PERCIASACCHI
Flour of ancient Sicilian durum wheat Perciasacchi or Farro Lungo suitable for the preparation of homemade bread and savoury baked goods (baking pan pizza, focaccia, savoury pies), whose doughs require average leavening times (about 8h) and good hydration (60%).
The flour is obtained by natural stone milling, which maintains the germ and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics.
Cultivations without the use of chemical herbicides.
*Can cause reactions in allergic or intolerant people.
Fresh butter sour cream. Full taste, spreadable. Mildly sourish and fragrantly, slightly agreeable and especially well strokeable.
Bright Wheat Flour biological - Feichter Bernhard 1 kg