Mallorcan flour
Obtained with the stone milling of the ancient Sicilian Majorca wheat, the Majorcan flour is a soft wheat flour formerly used in our island for the production of sweets, in particular for the Sicilian cannoli rind, and recently rediscovered for its quality. and digestibility.
Grain: Majorca (Triticum aestivum albidum)
Grain type: soft
Grain characteristics: white grain and very long ear without streaks
Cultivation: organic, on arid and dry soils
Production yield: Poor. It is unable to satisfy the production needs of the market and for this reason it is a very precious and rare grain
Derivatives: Mallorca flour, obtained from the stone milling of Majorcan wheat
Characteristics Mallorca flour: high protein value, high digestibility and low gluten index. It is rich in vitamins and minerals
Use Mallorcan flour: for its excellent baking qualities it is ideal for the preparation of breadsticks, biscuits and very tasty white bread
Packaged by Società Agricola Feudi del Riccio Sas - plant in Monreale (PA) - Italy
