Mallorcan flour
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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.

  • kg 1
€3.50 (tax incl.) €3.37 (tax excl.)
Tax included
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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

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