Organic Whole Grain Timilia Flour

A 100% organic Timilia flour, the product of an entirely Sicilian supply chain that follows the wheat from cultivation through to milling, which is carried out directly in the company's own mill. Timilia, also known as Tumminia, is an ancient short-cycle durum wheat variety already present in Sicily during the Greek era. It is a whole-wheat, minimally sifted flour that therefore retains many of the trace elements of the wheat germ and bran: it has a high protein content and a low gluten index, contains B-group vitamins, and is rich in minerals such as sodium, potassium, iron, calcium, phosphorus, and zinc. Thanks to its polyunsaturated fat content, it helps protect the integrity of the cardiovascular system and cells, making it a valuable choice for those seeking a healthy and functional diet.

Wholemeal Timilia* (Tumminia) ancient durum wheat flour, stone-ground 100%.
*from organic farming – Antichi Granai supply chain, Sicily
Product free from preservatives, colourings, additives, and GMOs.
Allergens: Contains gluten.

Average nutritional values per 100g: | Energy value: 346 kcal / 1447 kJ | Fat: 2.36 g | of which saturates: 0.4 g | Carbohydrates: 66.7 g | of which sugars: 2.58 g | Dietary fiber: 8.5 g | Protein: 13.5 g | Salt: 0.013 g | Moisture: 14.5%

Timilia whole wheat flour performs best in long-fermentation doughs. Use it for Castelvetrano black bread or homemade sourdough loaves, where it develops intense aromas and a crumb with a characteristic dark, amber color. For pan pizza, it creates rustic and digestible doughs, while for Sicilian focaccias like the Messinese or the Palermitano sfincione, it is the traditional choice due to its bold flavor. It is excellent for fresh homemade pasta (busiate, cavatelli, Sicilian gnocchetti) and rustic baked goods like breadsticks, whole wheat crackers, and taralli. In baked desserts, it imparts nutty notes to whole wheat tarts, rustic cookies, and honey plum cakes. Since it is a lightly sifted whole wheat flour with delicate gluten, it absorbs more liquid: increase hydration, and for doughs requiring greater strength, it can be blended with more tenacious flours like Russello.