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TIMILIA DURUM WHEAT FLOUR

Farina saragolla
The final step in the cultivation process of Timilia durum wheat is stone milling, which allows all the nutritional properties of the wheat to be kept intact and produces a wholegrain flour. Suitable for the preparation of rustic home-made sweets, pasta and brown bread.

INGREDIENTS

Timilia durum wheat

SHELF LIFE

6 months

FORMATS AVAILABLE

6 packs of 500 g
12 packs of 500 g
Farina saragolla
Farina saragolla
Slow milled to maintain all the flavour and aroma of the grains, Timilia durum wheat is an ancient and quality cereal. Its fragrance contains hints of almond and malt. Its slightly bronze colour is due to the small dark kernel at the tip of the tall slim wheat stem.

TIMILIA DURUM WHEAT FLOUR

A precious product that has been cultivated since ancient Greek times, Timilia durum wheat is to be found throughout the Mediterranean, particularly in Sicily. It is mainly used for rustic sweets and both brown and wholegrain bread. As it is not refined during the milling process, Timilia durum wheat flour is easy to digest, with a lower glycaemic index than industrial white flours. Rich in micronutrients from the wheatgerm and bran, it is a grain with a high protein content.

NUTRITIONAL VALUES

With a protein content of as much as 10.8 g, mineral salts and B-group vitamins, Timilia durum wheat flour is suitable for people who are attentive to the nutritional properties of food and want to use the best quality flours. This grain is easy to digest because of its glycaemic index, which is lower than classic white flours. A product that is easy to digest and 100% natural, but not suitable for sufferers of coeliac disease.

NUTRITIONAL VALUES per 100 g
ENERGY VALUES

344 Kcal

1439 Kj

FATS

of which saturates

1,9 g

0,2 g

CARBOHYDRATES

of which sugars

63 g

2,2 g

FIBRE   9,8 g
PROTEIN  11,9 g

TIMILIA DURUM WHEAT FLOUR: AN ANCIENT SICILIAN GRAIN

The tumminia or timilia is a grass, a durum wheat (Triticum Durum) of Sicilian origin, high-quality and ancient. Agrigal has chosen to cultivate this precious wheat in the north of Italy, considering that Timilia’s natural resistance against parasites makes it an easy crop. This means that it does not require parasiticidal treatments or fertilisers, and in fact the flour obtained from the slow stone milling of Timilia durum wheat is cultivated entirely by natural methods.
Farina saragolla dolci

TIMILIA FLOUR: BENEFICIAL PROPERTIES

Its beneficial properties were proven scientifically by a study that was concluded about five years ago by the Centre for studies for integrated medicine (CeSMI), Legambiente, the national Council of Chemists, the Palermo Board of Physicians and the Palermo-based Locorotondo Group. The results of the study showed how 30 volunteers with gastrointestinal problems benefited greatly by substituting classic wheat with products made with Timilia durum wheat for a period of 30 days, either drastically reducing or completely eliminating their symptoms. Despite not having statistical significance, this study demonstrates how choosing easy to digest ancient grains with low sugar content as part of our diet can be a source of well-being for us and beneficial for biodiversity!

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Azienda Agricola Adriano Galizzi
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24026
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