-
Organic Russello wholemeal flour obtained from 'full-body' milling of ancient Sicilian Russello durum wheat, ideal for direct doughs that require fast processing (2-4 hours of leavening at T.A.) and high hydration (60-75%).Ideal for the preparation of homemade bread and baked goods, both sweet (e.g.: shortbread and biscuits) and savory (e.g.: pizza in a pan, focaccia, breadsticks, etc.).The bran present in the product increases the absorption of water and reduces the extensibility of doughs, compared to the tumbled product (without bran).Our flour is obtained by grinding with La Ferté stone, so as to maintain the germ and, thanks to the low processing temperatures, to preserve the nutritional and sensory characteristics of the raw material. -
Our Pane Nero di Sicilia is a blend of ancient organic Sicilian durum wheats, such as Russello, Timilia and/or Perciasacchi , whose technological performance is enhanced by modern varieties of durum wheat with excellent technological performance.Our blend is ideal for bread making: the ancient grains impart unique aromas and flavors to bread and baked goods, both sweet and savory.The grains in our blend are all stone ground La Ferté, so as to maintain the germ and, thanks to the low processing temperatures, preserve the nutritional and sensory characteristics of the raw materials used. -
Sfarinato integrale biologico ottenuto da macinazione "a tutto corpo" di antico grano duro siciliano Perciasacchi. Adatto per impasti diretti che richiedono lievitazioni veloci (2-4 ore) ed elevata idratazione (oltre il 70%).Ideale per preparare pani integrali rustici e prodotti da forno saporiti pizza in teglia, focacce, grissini, biscotti, etc.).Il prodotto è ottenuto con macinazione a pietra che consente di mantenere il germe e, grazie alle basse di lavorazione, preservare le caratteristiche nutrizionali e sensoriali della materia prima. -
Semolato biologico di antico grano duro siciliano Perciasacchi, adatto per pastificazione artigianale.Ideale per la realizzazione di pasta fresca o secca, con o senza uova.Il prodotto è ottenuto con macinazione a pietra che, consente di mantenere il germe e, grazie alle basse temperature di lavorazione, preserva le caratteristiche nutrizionali e sensoriali della materia prima. -
Organic whole wheat flour obtained by "full body" milling of ancient Sicilian Perciasacchi durum wheat. Suitable for direct doughs that require fast leavening (2-4 hours) and high hydration (more than 70%).Ideal for preparing rustic whole grain breads and savory baked goods pizza in a pan, focaccia, breadsticks, cookies, etc.).The product is obtained by stone milling, which allows the germ to be retained and, thanks to the low processing rates, preserves the nutritional and sensory characteristics of the raw material.
-
Organic semolina of ancient Sicilian durum wheat Perciasacchi, suitable for artisanal pasta making.Ideal for making fresh or dry pasta, with or without eggs.The product is obtained by stone milling which, allows the germ to be maintained and, thanks to the low processing temperatures, preserves the nutritional and sensory characteristics of the raw material.
-
Maiorca Sfarinato biologico di antico grano tenero siciliano tipo 1 macinato a pietraSpecifiche di utilizzo
✔ Impasto diretto
✔ Lievitazione: ~2 ore
✔ Forza (W): 80–100
✔ Proteine: 10–11%
✔ Assorbimento: 50%👉 Ideale per pasticceria secca e prodotti dolci poco lievitati
-
Farina di grano tenero tipo 0 ad alta forza W 270–300, ideale per pizza napoletana e ruota di carro.
Perfetta per impasti diretti e indiretti con lievitazioni fino a 8 ore a temperatura ambiente o 48 ore in refrigerazione.
Ottima resa con idratazioni elevate fino al 75%. -
Maiorca Organic flour of ancient Sicilian soft wheat type 1 stone-ground
Usage specifications
✔ Direct dough
✔ Leavening: ~2 hours
✔ Strength (W): 80-100
✔ Protein: 10-11%
✔ Absorption: 50%👉 Ideal for dry pastries and poorly leavened sweet products
-
High strength type 0 wheat flour W 270-300, ideal for Neapolitan pizza and wagon wheel.
Perfect for direct and indirect doughs with leavening up to 8 hours at room temperature or 48 hours in refrigeration.
Excellent yield with high hydrations up to 75%. -
Selection of flaked cereals (oats, rye, barley, corn and soft wheat) to be used for making shortbread or crépe.In leavened doughs, it is recommended to mix the product in percentages from 10 to 30 percent (depending on the recipe) with durum wheat flour or soft wheat flour or flour from minor cereals (e.g., wheat flour, spelt).Modest and prolonged temperatures will ensure homogeneous baking. spelt).Modest and prolonged temperatures will ensure even baking of the product, from the center of the product to the surface.Because of its special organoleptic characteristics, products made with these mixtures are rich in taste and nutrients due to the presence of bran and wheat germ. -
Manitoba wheat flour, of Canadian and North American origin.
Type 0 strength flour ideal for indirect doughs, from long rising (up to 12 hours at T.A.) or with refrigerated control up to 48. High hydrations (up to 80 percent) are recommended.
Suitable for the preparation of leavened baked goods (croissants, panettone, pandoro, etc.), used in doses of 10 to 30 percent can be used to make "Neapolitan-style" flat pizzas.
In blends with hard and soft grains, it increases the absorption of water by the doughs, increasing the yield in breadmaking, as well as prolonging the processing time (ripening and/or leavening) and increasing the volume of the final product.
Sede Legale e Commerciale
Via Borremans, 116
C.da Busiti – 93100 Caltanissetta (CL)
+39 3480924805
Social
Copyright 2021 © Riggi M.& A. Fratelli srl All rights reserved P.IVA 01817890856
