Mulino Angelica - Farina Russello di Grano Duro Bio 5Kg

Russello durum wheat flour is ideal for the preparation of traditional homemade "hard dough" bread and other baked goods, both sweet and savory: from cookies to shortcrust pastries, from pan pizza to focaccia.
This flour can be used on its own or mixed with other flours.

At the beginning of the twentieth century there were 52 varieties of native grains in Sicily, what we now commonly call ancient grains. The spread of grains for industrial use since the 1970s has overpowered these varieties, which have only made a comeback in recent years thanks to the development of new consumer awareness.

A field of ancient grains is easily recognized by its tall ears, a characteristic that makes them resistant to some pests and weed species. Consequently, this allows cultivation without artificial fertilizers and pesticides. In addition to height, the seed size of ancient grains is also ill-suited to mechanized harvesting, prompting the use of more artisanal yet sustainable harvesting methods.

The Sicilian ancient grains we chose to mill include Russello, Timilia, Perciasacchi, Maiorca, and Senatore Cappelli. Common characteristics are their low gluten quality and low glycemic index, making them highly digestible and also indicated in cases of intolerances.




Manufacturer: Mulino Angelica

Format : 5kg

Mulino Angelica - Starting from Wheat to Enhance Sicily 🌾
Mulino Angelica is located in one of the centers of wheat production in Italy, Sicily is in fact known as the granary of Italy. Indeed, soft and hard wheat has been grown here for millennia, not only the common varieties but also other typical ones such as Russello, Tumminia (or Timilia) and Majorca, recently known commercially as ancient grains. What these varieties represent, however, goes far beyond an economic purpose; in fact, they represent a heritage of biodiversity, flavors and culture unique to the island. There are several producers and artisans who have grasped this aspect and are committed to promoting their cultivation and dissemination. Mulino Angelica fits into this scenario with its headquarters in the City of Modica, famous for the local chocolate of the same name.The cultivation takes place partly in the first person and partly conferred by selected farmers in the surrounding area who follow the same principles, i.e., organic cultivation and respect for natural times and processes. The Wheat from the fields then passes to the Mill, the beating heart of the company, where after a rigorous control and a careful natural cleaning phase they ensure the genuineness of the product. The flour is obtained starting from milling by means of the natural French La Fertè stone, which is able to generate a flour in which the grains and bran are best blended, so as to obtain a flour rich in fiber and protein and with an intense aromaticity. Mulino Angelica's commitment is aimed at an all-round local development project, aimed at promoting working skills and local grains as a true expression of the territory while respecting the environment and total symbiosis between man and land.
Articolo - 06/06/2024 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Rusello Tumminia and Biancolilla Biologic ancient durum wheat varieties
The Russell durum wheat variety is a very ancient kind of wheat which was cultivated all over Sicily, now it is spread only in some circumscribed ares of the island. The Biancolilla wheat is an ancient variety that in the past was very diffused too until the so called "Green Revolution", during which all the ancient wheat were abandoned in favor of more performing wheat varieties, genetically improved, called modern. The Tumminia is a Sicilian native durum wheat variety, it is one of the most ancient Italian varieties. It is a few sieved whole wheat, it contains a lot of trace elements of the wheat germ and bran germ; it has high protein values and a low gluten index. Nowadays the biologic agriculture has resumed the cultivation of those ancient wheats which are considered finer than the modern ones, the bring with them uniques tastes, shades and aromas, they are more digestible, tolerable and rich of nutritive substances too. The ancient wheats are simply the varieties of the past that are remained authentic and original, that is to say they haven't received any change and alteration by the mankind to increase its performance. They are great for the preparation of bakery products both sweet and salty and for pasta too obtaining excellent result both on the visual and the tasting sides. The ancient wheat have uniques shades of tastes and aromas, they maintain a balanced relationship between the amid and gluten containing a fewer percentage of the last one. If you will make a home-made bread with a flour taken form an ancient wheat you will easily find the differences.
Articolo - 27/12/2018 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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