Timilia flour
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Timilia flour

The precious Timilia flour is a wholemeal flour which, during the phase of separation from the bran, sifting, is not very refined. It takes its name from the ancient Sicilian durum wheat Timilia or Tumminia (Triticum durum), from the stone grinding of which a nutritionally rich flour is obtained.

€3.30 Tax included

€3.17 Tax excluded

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Grain: Timilia or Tumminia (Triticum durum)

Grain type: hard

Grain characteristics: dark-colored kernels

Cultivation: Sicilian hinterland. It does not need special attention and resists drought

Production cycle: short. Sowing in March (also called marzuolo for this reason) and ripening in the following 3 months. It is in fact a summer wheat

Production yield: Low. It fails to meet the production needs of large retailers and for this reason it has become a very precious and rare grain

Derivatives: Timilia Wheat Flour, obtained by stone grinding of Timilia wheat

Characteristics Timilia flour: greyish color, high protein value, low gluten index. It is rich in trace elements of wheat germ and bran, vitamins, mineral salts and polyunsaturated fats that protect the cardiovascular system

Use Timilia flour: preparation of biscuits, pizza, pasta and bread. In fact, the black bread of Castelvetrano, in the Trapani area, is very famous. The doughs with Timilia flour are greyish in color, very fragrant on the nose and with excellent nutritional properties

Packaged by Società Agricola Feudi del Riccio Sas - plant in Monreale (PA) - Italy


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