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.
Blue cheese bovine raw milk, Appearance: covered in sweet grape mark, Aroma: fermented notes, Flavour: fruity, Consistency: very soft, Maturation: approx. 3 months in the refining cell and grape mark.
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The Sextner butter is one few which is produced of sour cream and is really requested around. Of course it is also produced of milk free of genetic engineering and without additives.
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.
Fresh butter sour cream. Full taste, spreadable. Mildly sourish and fragrantly, slightly agreeable and especially well strokeable.
