Sicilian flour TIMILIA
Timilia durum wheat flour suitable for doughs with short rising times (6-8 h) and maturation up to 70 hours at controlled temperature (3- 4°C), with high hydration (over 60%).
Ideal for the preparation of typical Sicilian breads, such as Castelvetrano bread (about 20% in a mixture with durum wheat flour), leavened baked goods (pizza in a baking pan, focaccia) and unleavened (shortbread, breadsticks).
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 sensory characteristics.
Cultivations without the use of chemical herbicides Ingredients: Timilia (or Tumminia) durum wheat flour, milling to natural stone.
*May cause reactions in allergic or intolerant people.
eatable noble mould bark, white dough with little punching; he becomes creamier with increasing maturity, aromatic taste with light hircine marks. The Goat Camembert is OGM-free and carries the quality sign for South Tirol.
Made like Viennese Würstel, in a little bit bigger format, is asked a Servelade very much as insert for salads. Furthermore Servelade is often grilled or used as a soup insert. The mild and typical good taste of the beechwood smoke is estimated experts very much.
RIEPER flour type 00 yellow is ground carefully selected wheat varieties of the best quality. In the gentle first grinding cycle, this light and protein-richest flour of the wheat grain is obtained. It is ideal for exquisite cuisine with fine pastries such as yeast dough, cakes, puff pastry and strudel dough, as well as pizza dough.
Artichokes cream 150 gr. - Luciano Reina