Flour Perciasacchi of 1 kg

Sicilian flour Percia 1 kg sacks

Perciasacchi flour is suitable for savory baked products whose dough requires medium leavening times (8-12h), in particular pizza, focaccia, savory pies and homemade bread.

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

Its glycemic index is lower than products derived from soft 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 low-gluten diet.

The warm climate of the island allows this plant to grow without being altered by mycotoxins, often present in high quantities in commercial flours. Mycotoxins are heat-resistant molecules produced by fungi, which can cause damage to the human body on 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 been publishing 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 maintains all its organoleptic properties for approximately 1 year.

REGULATION (EU) No. 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL

For each individual product you can view the detailed list of products. To obtain further and more detailed information relating to substances or products that cause allergies or intolerances as established by REGULATION (EU) No. 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL, refer to the following link: https://eur-lex.europa.eu/legal-content/IT /TXT/?uri=celex%3A32011R1169

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