Semolina 5kg Piano - Re-milled Semolina Flour with Wheat Germ
Vendor : https://agricolapiano.cibilia.com/
Re-milled Semolina 5kg
The company was founded by our father in 1966, however, it is from many generations that my family is involved with agriculture. Since when I was just a kid, I have been raised to continue the family tradition, probably they had a great expectation on me because I was the firstborn and the only boy.
Despite my young age, I realised pretty quickly that this job was very frustrating not only because of the unpredictability of weather conditions but also as a result of the food industry and its overwhelming power that did not allow us to have a fair return to our hard work.
Probably this was the main reason that has driven me away from the family business. So, after my studies, I started to do something completely different. However, destiny always finds its own way to reach you. In fact, after my father’s death, I had to restart looking after our small company.
Nowadays, I am proud to say that I am a successful farmer who processes and sells in a short supply chain everything he produces on the field.
Agricola Piano - Remilled Semolina 5kg
Mixture of about 700 varieties of ancient durum wheat coming from the mixture of prof. Salvatore Ceccarelli.
We have chosen to sow this mixture of prof. Salvatore Ceccarelli because it allows us to produce in a sustainable way.
Roller, without removing the wheat germ and without adding additives.
The roller technology allows us not to heat the wheat and to maintain all the nutritional characteristics.
The re-milled semolina of ancient durum wheat is a product designed for all types of homemade pasta; it is also used in leavened preparations, such as bread and focaccia or pizza, to which it gives a beautiful golden color and high digestibility. Being our natural flours and thanks to the presence of the VIVO wheat germ, the doughs need less salt (about 20 gr. Per kg) and less yeast (0.4%).
TYPES OF MIXTURES AND PROCESSING INDICATED Dough leavened with direct and indirect method, both with beer yeast and mother yeast. Thanks to the variety, quality and presence of fibers, enzymes and mineral salts naturally present in the grain of wheat, our flour adapts to any type of production process.
TYPES OF COOKING SUPPORTED
Electric oven, wood oven, gas oven. Frying. Boiling in water and steaming. A sweet (at not too high) and slow cooking is always preferable. Because it ensures the perfect drying of the product up to the center and ensures a uniform and golden color.
DURATION OF THE MIXTURE
Leavened doughs: up to 16 hours outside the refrigeration cell at 20 °; over 48 hours in a 4 ° cell. The mixing times vary according to the temperatures and humidity.
CONSERVABILITY OF THE FINISHED PRODUCT
Excellent and prolonged over time both at room temperature and in the freezer (in the case of pre-cooked and frozen products). The presence of wheat germ together with the greater presence of fibers (which retains moisture and slows down stagnation) allow the product to remain fresh longer.
odor: Characteristics of a fresh product, with the absence of unpleasant odors, mold, rancid or coming from the presence of poisonous seeds. CONSISTENCY Soft to the touch, it must not be packed and lumpy.
|Strength of Flour (W)||Weak (90 to 160)|
|Origin of raw materials||Self-produced|
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