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.
Type 1 flour, ideal for bread, pizza and biscuits
Remilled semolina flour, ideal for pasta
Scialamba: Type 1 wheat flour
Ideal for bread, pizza and biscuits
Description: wheat flour, grown in the Sicily region, TYPE 1, milled in cylinders.
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 alone for the preparation of pastry doughs and mixing it with durum wheat flour, so our “Balata” flour, for bread and pizza dough, which will give you a more crunchy and fragrant dough.
Recommended blends:
For desserts: 100%
For bread and pizza: 70% + 30% regrinded Balata
Data sheet
Specific References
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.
Type 1 flour, ideal for bread, pizza and biscuits
Remilled semolina flour, ideal for pasta
