Organic Perciasacchi Whole Wheat Flour

A 100% organic Perciasacchi flour, the result of an entirely Sicilian supply chain that follows the grain from cultivation through to milling, performed directly in the company's own mill. Perciasacchi, also known as "long spelt," is an ancient variety of native Sicilian durum wheat that has kept its flavor, aromas, and nutritional content intact over time. Stone grinding maintains the endosperm, bran, and germ in their natural proportions: a method that preserves the content of essential microelements such as manganese, iron, copper, zinc, and selenium. Three characteristics make this flour particularly valuable: a low level of mycotoxins, a less elastic and tenacious gluten that makes it potentially more tolerable for people sensitive to gluten, and a lower glycemic index compared to products derived from common wheat.

Whole Perciasacchi* ancient durum wheat flour, stone-ground 100%.
*from organic farming – Antichi Granai supply chain, Sicily
Product free of preservatives, colorants, additives, and GMOs.
Allergens: Contains gluten.

Average nutritional values per 100g: | Energy value: 368 kcal / 1501 kJ | Fat: 2.56 g | of which saturates: 0.4 g | Carbohydrates: 69 g | of which sugars: 2.8 g | Dietary fiber: 8.5 g | Protein: 13.5 g | Salt: 0.01 g | Moisture: 14.5%

Perciasacchi whole wheat flour performs best in long-fermentation doughs. Use it for homemade sourdough bread, where it develops enveloping aromas and a crumb with a characteristic golden-yellow color; for pan or Neapolitan-style pizza; and for Sicilian focaccias such as focaccia messinese or sfincione palermitano. It is excellent for homemade fresh pasta (busiate, cavatelli, gnocchetti siciliani, tagliatelle) with an amber hue. It is perfectly suited for baked sweet treats like whole wheat tarts, rustic cookies, plumcakes, and homemade cakes featuring honey, nuts, and citrus. It is also excellent for whole wheat shortcrust pastry, rustic piadinas, and savory pies. Since it is a whole wheat flour with delicate gluten, it absorbs more liquid: slightly increase the hydration and extend the leavening times.