La farina di grano duro Timilia è una farina integrale poco burattata. Essa contiene molti oligoelementi del germe di grano e della crusca, presenta un alto valore proteico e un basso indice di glutine.
Bio flour - Majorca Rossa
Majorca Rossa organic flour
Majorca wheat is an ancient variety of soft wheat, scientifically known as Triticum aestivum albidum, which for centuries has been cultivated in Puglia and Sicily, together with the ancient wheat timilia.
It is a white, very high quality wheat - the ears can reach even 180 cm! - it is grown in dry and arid land, now mostly in organic and niche crops, given the poor yield, about half compared to modern varieties.
It is a special grain for various reasons: taste, nutritive properties, versatility of use and relatively low cooking times.
It is one of those foods found precious and nutritious: the Majorca wheat, soft wheat and at the same time robust, has in fact a high protein content, about 8.5 grams of protein per 100 grams of product, minerals and vitamins and the flour has excellent baking quality.
It is an easily digestible food, with a low gluten content, of about 50% less than other commonly used grains.
Majorcan wheat has long been used in Puglia and Sicily especially in the form of flour, for basic recipes of desserts. It is said that, in addition to waffles, biscuits and cakes, even the same Sicilian cannoli were born using the flour of this wheat.
It is also used for savory dough, tasty and very fragrant white bread, pizza, focaccia, taralli or breadsticks.