Bread; pizza (in pan or on the plate); bakery products (sweet) and savory (breadsticks).
Flour of ancient Sicilian durum wheat, with an intense beige color, with dark spots that can be traced back to the presence of the germ; hints of dried fruit, also found in finished cooked products; irregular granulometry, typical of flour
100% Italian durum wheat.
Flour suitable for dough with short leavening times (6 h) and maturation of about 48 h (at 3-4 ° C), with good hydration (about 60%). Ideal for the preparation of homemade bread, such as bread type Castelvetrano (in 20% doses on flour mixture), and leavened baking products (pizza dish or pan, focaccia). The flour can be used in purity or mixed with other flour: in the case of mixtures, the Timilia flour can be used, depending on the recipes and tastes, in doses from 10 to 50%.