Bio flour - Timilia

Reference: fp3

€4.33

(€4.32 Per chilo)

Timilia durum wheat flour is a lowly tumbled whole wheat flour. It contains many trace elements of wheat germ and bran; has a high protein value and a low gluten index.

Quantity

The minimum purchase order quantity for the product is 3.

Origins

The wheat Timilia, whose scientific name is Triticum durum, is a wheat with dark caryopsis that resists drought well. Its plant has a very strong root system, an elongated spike, a resistant and thin stem that reaches over one meter in height and a small dark amber colored seed.

It does not require great cultivation techniques and special care, so it is also suitable for organic crops. It is considered an endangered durum wheat in spite of its easy productivity, since in recent decades, little demanded by large retailers, it has now become a rare and valuable product.

Known in Apulia, Sicily, but also in the rest of Italy with the names of dialectals: tumminia, timminia, trimminia. The Timilia wheat is an ancient variety of short-cycle durum wheat, the sowing period is March in the hilly areas (can be anticipated in January in the maritime areas) for this reason it is also called marzuolo wheat.

The Timilia Flour is produced by ancient stone mills in the area of ​​Trapani, following the ancient traditions and after the milling it has a grayish color.

Property

Timilia durum wheat flour is a lowly tumbled whole wheat flour. It contains many trace elements of wheat germ and bran; has a high protein value and a low gluten index.

B vitamins are present and among the minerals are sodium, potassium, iron, calcium phosphorus and zinc. Thanks to its polyunsaturated fat content it protects the integrity of the cardiovascular system and cells.

This flour is very suitable for bread making, in addition with other Sicilian semolina, but must be consumed relatively quickly (about 4 months) in order not to lose its organoleptic qualities.

Uses

The food products that derive from the use of this flour are wholemeal breads or dark breads so called because of the characteristic dark color of the dough and breadcrumbs.

Timilia flour bread is very fragrant, with a good nutritional contribution and thanks to the use of sourdough (natural yeast) has a long shelf life, it is kept for a few days soft and fragrant. With the Timilia flour you can prepare natural leavened bread or homemade pasta.

fp3
100 Items
2018-09-05

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