Sicilian flours for bread-making in restaurants, from table bread to focaccia. Around twenty references, from strong flours to rustic grinds.
A range of Sicilian flours for making table bread, focaccia and bakery bases in the kitchen. The references make it possible to adjust volume, crumb and crust according to the bread and the length of fermentation.
There are strong flours, more rustic grinds and references named after their wheat, such as Senatore Cappelli, Timilia, Russello, Perciasacchi or Khorasan. The range also includes semolinas and a flour for Sicilian black bread.
A strong flour stands up to long fermentations. A rustic grind gives a bread with a chewier texture.
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Sicilian flours for bread-making in restaurants, from table bread to focaccia. Around twenty references, from strong flours to rustic grinds.
