RUSSELLO

TIMILIA

€ 4,20

Ancient Sicilian durum wheat flour Stone ground Great for bread, pizza (deep pan and thin crust), bakery products, both sweet (short pastry) and savoury (bread sticks). ​​​​​​​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 artisan breads like Italian Castelvetrano bread (use 20% Timila flour) and leavened bakery products (deep pan and short crust pizza, focaccia). Timila flour can be used on its own or in combination with other flours, with quantities ranging from 10 to 50% of the flour mixture basedon recipes and personal tastes. Cereals used 100% Italian durum wheat.

PERCIASACCHI

€ 5,40

Ancient Sicilian durum wheat flour Stone ground Great for bread, pizza (deep pan and thin crust), and savoury bakery products (breadsticks, savoury pies, etc.). Ideal for artisan bread and savoury bakery products (deep pan pizza, focaccia, savoury pies) whose dough requires medium proofing times (8-12 hrs) and good hydration (65%). Compared to other flours from ancient grains, this is easier to work also when used on its own, especially if it has undergone sifting. ​​​​​​​Cereals used 100% Italian durum wheat.

MAIORCA

€ 4,80

Ancient Sicilia durum wheat flour Stone ground Great for bread, dry pastries and biscuits (short pastry).  Suitable for doughs with short proofing times (4 hrs) and low hydration (approx. 50%): ideal for sweet bakery products and dry pastries (cakes, short pastry, biscuits), crêpes, batters and sweet fritters. Blended with stronger flours it can be used for breadmaking, as it makes the bread much softer inside. ​​​​​​​Cereali impiegati 100% Italian durum wheat.