Semolina Flour Wholemeal Saragolla Zilletta - 10x1kg
Semolina Flour - Wholemeal, Organic & Stoneground
Zilletta di Brancia: Stoneground Flours & Organic Flours
The stone mill:
- respect nature and its cycles
- produces healthier flours, rich in fibre, essential elements and minerals, with a lower gluten rate and therefore greater digestibility
- promotes agricultural practices and ancient crafts that have now disappeared
increases agricultural biodiversity through the use of local varieties
Our family makes a small flour production thanks to our own stone mill, which was purchased in 2018 from Germany. The company produces about 40 quintals of Bianchetta soft wheat and 70 quintals of Senatore Cappelli durum wheat. The semolina is also used for pasta, which is bronze-drawn by slow drying from Casa Principe in the Monte Sant’Angelo (FG) plant. All the company's products are on sale in quality gastronomy, pizzerias and Apulian Bakeries.
Semolina Flour 10x 1kg Wholemeal
Saragolla Durum Wheat by Zilletta di Brancia
Medium-low size early-cycle durum wheat, with excellent resistance to fungal diseases, in particular brown rust. It’s a variety of wheat very appreciated among growers because it guarantees a very high and constant production potential in all areas of central and southern Italy.
Saragolla is hard and amber and has a stem up to 180 cm high. Its caryopsis (the seed envelope) naked and elongated more than that of any other wheat. Compared to other types of wheat, it is much more resistant to pests and therefore lends itself very well to organic cultivation.
The colour of its semolina flour is an intense yellow. The characteristics of the semolina flour are excellent in terms of quality:
- Very good protein content
- The exceptional quality of gluten and
- A high yellow index allows obtaining an excellent quality pasta
The term Saragolla, in fact, derives from ancient Bulgarian, where it meant "yellow grain". The decline of Saragolla wheat begins at the end of the 18th Century when colonial conquests and population growth led to the importation of very productive durum wheat from North Africa and the Middle East and this variety remained the most cultivated only in the Adriatic side of central Italy: the hybridisation of the spikes, carried out at the beginning of the twentieth century, has accentuated its marginalisation. Currently, the Saragolla survives only in certain areas of centre-south of Italy such as in Abruzzo, Molise, Puglia and Basilicata.
Thanks to the work of small farms, such as Zilletta di Brancia, who have rediscovered it and resumed sowing it. The one found on the market is the version patented in the 1960s.
We cultivate our land according to strict canons of the organic method, producing the ancient cereals that were once sown in this area: Cappelli, Saragolla, Gentil Rosso, Frassineto, Maiorca, Risciola, Monococco spelt and Agostinello corn.
Cereals, naturally self-produced, are milled in the company's stone mill, thus producing 0 km Semolina Flours, wholemeal Flours, and semi-wholemeal flours
|Strength of Flour (W)||Weak (90 to 160)|
|Origin of raw materials||Self-produced|
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