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Ancient Sicilian flour
Sicilian flour of ancient grains is the historical excellence of wheat, having been produced since ancient times in Sicily without any help (today) of chemical agents, or genetic modifications, and rigorously stone-ground to maintain all the original characteristics. The native Sicilian wheat is divided into 4 types, all with a high nutritional value, but with a low glycemic index and a less elastic gluten structure which determines a lower level of gluten than genetically modified commercial flours. Furthermore, as it is not subject to transport from other continents, such as Kamut from America, it does not develop mycotoxins specific to wheat, as for imported flour.
The production of these historic Sicilian flours is today entrusted to some Sicilian companies that have strongly felt the mission of this product, although with a much lower yield, but extremely genuine and free of any form of contamination. Health, genuineness and safety also for the feeding of children during weaning, at a higher cost.
Let's see specifically, what are the types of Sicilian flour sold online on Italicum.it:
TUMMINIA FLOUR: Whole durum wheat. By far the most ancient indigenous Sicilian wheat, known and used already by the ancient Greeks, is stone milled and slightly tumbled, preserving all the properties of the grain and also leaving intact the wonderful internal germ which is then milled together with the grain.
RUSSELLO FLOUR: Durum wheat. Originating in the areas of Agrigento, Caltanissetta, Palermo, Ragusa and Trapani. Molito stone, has tapered and red beans, hence the name. Particularly suitable for the production of bread, which will be darker in color as if it were whole, very fragrant, and with only 10% gluten.
MAJORCA FLOUR: Soft wheat. Spike about 180 cm high, with a beautiful light golden color, it is resistant to drought and is always ground with natural stone. High protein value, rich in minerals and vitamins, with a presence of gluten about 50% lower than normal imported wheat. Used with great satisfaction for bread-making, desserts, crackers or the like, and in some pastry shops in the Palermo area, also for the production of cannoli.
PERCIASACCHI FLOUR: Soft wheat. The oldest Sicilian wheat, after the Tumminia, with a pointed and resistant shape, so as to pierce the Jute bags used for transport (hence the name: "hole bags"), the perciasacchi flour has a beautiful yellow color, thanks to the presence of carotenoids, and is particularly used for the production of pasta, both sweet and savory baked goods. Among the main features, the absence of mocotoxins, a low glycemic index and a molecule of gluten that is not very tenacious and elastic. Molito with natural stone.
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