Organic Maiorca flour is produced on our farm and stone-ground by our own mill.

suitable for bread making and baked goods.

The main advantage of stone milling, in semolina, is the preservation of the endosperm, bran, and germ in their natural proportions. In a symbiosis that is effectively perceived as 'natural'. And it expresses a better endowment of all the most important nutritional/nutraceutical compounds contained in the germ and in the outer layer of the bran. In stone-ground semolina and flours, the content of trace elements (manganese, iron, copper, zinc, and selenium) remains unaltered. And the content of macroelements (sodium, magnesium, potassium, calcium, and phosphorus) is reduced to a minimum extent.

To the point that flour and semolina obtained with stone mills are considered to have a high nutritional value. Stone-ground organic Perciasacchi whole wheat flour is very digestible thanks to the quality of its gluten, which is less tenacious and less elastic.

Nutritional values per 100g

Energy value: Kcal/Kj 347/1473
Fats: 1.30g of which saturated 0.25g
Carbohydrates: 73.6g of which sugars 1.12g
Dietary fiber: 3.6g
Proteins: 8.52g
Salt: 0.004
Moisture: 14.5%