Sicilian flour Perciasacchi of 1 kg

1 kg Sicilian Perciasacchi flour

Perciasacchi flour is suitable for savory baked goods whose doughs require medium leavening times (8-12h), especially pizza, focaccia, savory pies and homemade bread.

From a nutritional point of view, it has the same beneficial characteristics of ancient grains, as it has not undergone genetic alterations.

Its glycemic index is lower than products derived from common wheat, which makes it possible to include it in low-calorie diets. gluten proteins are less elastic and to a lesser extent, making flour a good choice for those who prefer a diet low in gluten.

The warm climate of the island allows this plant to grow without being altered by mycotoxins, often present in high quantities in the flours on the market. Mycotoxins are heat-resistant molecules produced by fungi, which can cause damage to the human body in tissues such as the liver, kidneys and immune system.

For more than 20 years, the IARC (section of the World Health Organization that deals with tumors), the UN and the FAO have published reports on mycotoxins which highlight their high toxicity.

It is also particularly suitable for the production of dry pasta.

It should be stored in a cool, dry place, away from heat sources. In ideal conditions, it keeps all its organoleptic properties for about 1 year.