Flour - Ancient Sicilian grain Flour - Set of2 - 2-2 Lbs each Maiorca- Timilia Flour

Maiora Whole flour of Mallorca soft wheat (Triticum vulgare var. Albidum), suitable for doughs with short rising times (4 h). Ideal for confectionery products and small dry pastries (shortbread, biscuits), crepes. The bran in the whole product increases the absorption of water (over 60%) and reduces the extensibility of the dough, compared to the tumbled product (without bran). The flour is obtained by milling with natural La Ferté stone - sousJouarre which allows to keep the germ and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensorial characteristics. Ideal for confectionery products, small dry pastries (shortbread, biscuits), crepes. Added to bread flour (10-30%), it gives greater softness and fragrance to the crumb. Timilia Timilia durum wheat flour suitable for doughs with short leavening times (6-8 hours) and maturation times up to 70 hours at a controlled temperature (3-4 ° C), with high hydration (over 60%). Ideal for the preparation of typical Sicilian breads, such as Castelvetrano type bread (about 20% mixed with durum wheat flour), leavened bakery products (pan pizza, focaccia) and unleavened (shortbread, bread sticks). The flour is obtained by milling with natural La Ferté stone - sousJouarre which allows to keep the germ and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensorial characteristics. Whole flour (single-body) of Timilia durum wheat, suitable for doughs with short leavening times (4-6 hours) and maturation times (8-12 hours at 3-4 ° C), highly hydrated (over 65% ). Ideal for the preparation of typical Sicilian breads, such as Castelvetrano type bread (about 20% mixed with durum wheat flour), leavened bakery products (pan pizza, focaccia) and unleavened (shortbread, bread sticks). The bran in the product increases the absorption of water (over 70%) and reduces the extensibility of the dough, compared to the tumbled produ