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Organic Durum Wheat Flour "TIMILIA"
Net weight: 1 kg
Description
Flour suitable for doughs requiring short rising times (approx. 4 hours) and a high moisture content of 55% to 70%.
Flour obtained by stone milling, which, due to its low processing temperatures, allows the germ to remain, preserving both the sensory and nutritional characteristics of this prized flour.
COD: FRN.0002.1000
EAN: 8034013290556
Nutritional values
Average values for 100 gr
Energy value
338 kcal - 1414 kJ
Fats
1,2 g
of which saturated
0,6 g
Carbohydrates
68 g
of which sugars
2,2 g
Protein
11,5 g
Fiber
4,5 g
Salt
0,03 g
Ingredients
Organic Timilia durum wheat flour.
Tips and curiosities of the tomolo
Timilia flour is an exceptional product obtained from ancient Sicilian organic durum grains. This flour can be derived either from the Triticum durum variety affine, characterised by its white rests, or from the Triticum durum variety reichenbachii, known for its black rests. Cultivated using traditional methods and milled using the natural stone of La Fertè in Sicily, Timilia flour is distinguished by its quality and authenticity. It is particularly suitable for the preparation of rustic bread, offering a crumb with an intense colour and an unmistakable aroma of dried fruit. In addition, it is ideal for creating tasty baked goods such as pan pizza, focaccia and breadsticks, always guaranteeing a genuine, traditional taste.
We recommend using our Criscente mother yeast
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The history of Timilia durum wheat flour
The history of Timilia durum wheat flour dates back to ancient times. This variety of wheat has been cultivated in Italy since the times of the ancient Greeks. Timilia, also known as Tumminia, was one of the first durum wheat varieties to be cultivated in Sicily, Apulia and Calabria. Thanks to its unique characteristics, Timilia durum wheat flour has become a fundamental ingredient in traditional Italian cuisine. Even today, it is still produced according to traditional methods, guaranteeing an authentic, high-quality product. The thousand-year history of this flour is an Italian culinary treasure that deserves to be discovered and appreciated.
Difference with Other Flours
Timilia durum wheat flour differs from other types of flour for several reasons. Firstly, its high protein content makes it a preferred option for the preparation of baked goods such as bread and cakes. This is especially beneficial for those seeking to increase the protein intake in their diet. In addition, Timilia durum wheat flour has a low gluten content compared to other durum wheat varieties, which makes it more digestible for those on a gluten-free diet or who have gluten sensitivity. This characteristic makes it an ideal choice for those seeking gluten-free alternatives that still maintain excellent texture and flavour. Timilia durum wheat flour is therefore a versatile and healthy choice for foodies looking for a nutritious and tasty alternative to traditional flours.
Technical specifications
| PROTEIN | 11,5 - 12 % |
| STRENGHT W | 140 ± 10 |
| P/L* | 1,5 |
| RISING TIME | 3 hours |
| RISING TIME WITH "CRISCENTE" | 5 hours |
| HYDRATION | min. 55% |
*P: Tenacity; L: extensibility
Organic durum wheat flour from Sicily Stone ground flour