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In this period of crisis, to meet the numerous requests for flour suitable for baking and pizza, we want to offer you this special package that includes:
10 kg of 100% Sicilian PERCIASACCHI durum wheat wholemeal semolina stone
10 Kg of 100% Sicilian MAJORCA soft wheat wholemeal semolina
THE PRODUCT IS DISCOUNTED BY 15%
Below we indicate how to mix the two types of flour according to use.
For pizza: 50% Majorca, 50% perciasacchi;
For bread: 100% perciasacchi; (for a softer bread: 3/4 perciasacchi, 1/4 Maiorca);
Our flour produced with grains from the Alia (PA) area, both Maiorca and Perciasacchi, is Type 2 also known as "semi-wholemeal" flour and is characterized by large granules and a greater quantity of fiber and germ . It has excellent nutritional characteristics and is easier to process than whole wheat flour. A good compromise for a natural bakery.