In our Farm we produce exclusively type 2 flours and flours of Sicilian durum wheat Perciasacchi and Sicilian soft wheat Maiorca stone milled.

Flour 0: less refined than the previous one but which in any case has been deprived of most of its main nutrients.

Type 1 Flour: it is obtained through a step called sifting, i.e. a sieve operation; the flour is separated according to the size of the "granules" and contains lesser quantities of bran and wheat germ, the parts richer in nutrients.

Our Type 2 flour: also known as "semi-wholemeal" flour, it is characterized by large granules and a greater quantity of fiber and seed germ compared to the previous ones. It has excellent nutritional characteristics and is easier to process than whole wheat flour. A good compromise for a natural bakery.

Wholemeal Flour: it is the best nutritionally, especially if stone ground, since the millstones working at low speed do not overheat the flour, keeping all the nutritional principles. It contains the whole kernels in all its parts, starch, bran and wheat germ and is therefore a complete food.

Stone milling: the whole grain is ground through stone milling without removing any part. For this, stone-ground flours are more nutritious and balanced than industrial ones. Stone-ground flours contain the precious wheat germ and the external part of the grain, rich in fiber and nutrients that would inevitably be lost with the sieving process. The products obtained from stone-ground organic flours guarantee a healthier and balanced diet and preserve an authentic taste and a characteristic flavor.