Great for bread, pizza (deep pan and thin crust), bakery products, both sweet (short pastry)
and savoury (breadsticks).
Suitable for doughs with short proofing times (6 hrs) and maturation times of approx.
48 hrs (at 3-4°C), with good hydration (approx. 60%). Ideal for Sicilian-style artisan breads
and bakery products, both sweet (biscuits, short pastry) and savoury (deep pan pizza,
Russello flour can be used on its own or in combination with other flours, with quantities ranging from 10 to 50% of the mixture based on recipes and personal tastes.
Straw-yellow ancient Sicilian durum wheat flour with dark spots due to the presence of the
germ, with a distinctive smell of wheat.
Its irregular particle size is typical of natural stone-milled flours.
This product must be stored in a cool and ventilated area at a temperature below 20 ° C, preferably away from heat sources. The minimum storage period is 6 months.