WHOLEMEAL SCIALAMBA - Ideal for sweets

We carefully choose the varieties of wheat that best adapt, in a completely natural way, to the different types of soil, to give the best result in aromas and organoleptic qualities.

Our flours are named after the production lots within the property.

The milling process, entrusted to “Molini del Ponte”, enhances all the qualities of our grains in flour.

Flour type 00, ideal for desserts

Remilled semolina flour, ideal for pasta


Adopt wheat field flour


Scialamba: wholemeal flour 

Ideal for bread, pizza and biscuits 

Description: Wholemeal wheat flour, grown in the Sicily region, milled with natural stone. 

Milled and packaged by hand by Molini del Ponte. 

Recommendations: This flour, being a strong flour, is ideal for all doughs. 

We recommend using it in purity for the preparation of biscuits and mixing it with durum wholemeal flour, so our “Balata” flour, for bread and pizza dough, which will give you a more crunchy and fragrant dough. 

Recommended blends: 

For biscuits: 100% 

For bread and whole wheat pizza: 70% + 30% wholemeal Balata 

Data sheet

Ideal for

Specific References


Whole milk biscuits (it)

Whole milk biscuits (italian)

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Whole milk biscuits (en)

Whole milk biscuits (english)

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