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Farina di Grano Tenero Siciliano Maiorca Tipo 1 Mulino Angelica - 1
  • Farina di Grano Tenero Siciliano Maiorca Tipo 1 Mulino Angelica - 1

Sicilian Type 1 Soft Wheat Flour

€3.70
Tax included
Quantity

1kg 

IDEAL FOR PREPARING DESSERTS AND COOKIES, WHITE BREAD, BREADSTICKS AND PIZZAS. IT IS SAID IT WOULD BE USED IN THE FIRST RECIPES OF CANNOLI.

MAJORCA WHEAT IS AN ANCIENT VARIETY OF SOFT WHEAT, WITH A HIGH NUTRITIONAL VALUE THAT GIVES ENERGY, AND A VERY LOW GLUTEN INDEX AND IS THEREFORE EASILY DIGESTIBLE. ITS FLOUR IS IMPALPABLE, PERFUMED AND OF HIGH QUALITY.

CLEANING

THE CLEANING OPERATIONS HAVE THE PURPOSE OF REMOVING THE POSSIBLE PRESENCE OF OTHER VEGETABLES (SEEDS OF OTHER SPECIES, WEEDS, ETC.) FROM THE WHEAT AND AT THE CONTEXT OF ELIMINATING EXTERNAL ELEMENTS OF OTHER NATURE (RESIDUES OF EARTH, STONES AND STONE ELEMENTS ) THANKS TO THE THREE DETERMINING PHASES THAT WE IMPLEMENT IN OUR MILL:

ACCEPTANCE AND PRE-CLEANING, CLEANING AND WASHING.

OUR CHOICE IS CLEAR: TO ENSURE OUR CUSTOMERS NATURAL AND ARTISAN PRODUCTS BUT THAT AT THE SAME TIME THEY COMPLY WITH THE HYGIENIC-SANITARY RULES, BECAUSE "CRAFTSMANSHIP" IS NOT ALWAYS SYNONYMOUS WITH GUARANTEE.

THE MILL

TO PRODUCE AN EXCELLENT FLOUR, NOT ONLY THE QUALITY OF THE CEREAL IS FUNDAMENTAL, BUT ALSO CAREFUL AND CAPABLE GRINDING.

WITH OUR METHOD, UNIQUE IN ITS KIND AS IT IS DESIGNED BY OUR MUGNAIO GIUSEPPE ANGELICA, WE GET THE BEST FROM THE GRINDING OF DURUM AND SOFT WHEAT.

IT ALL STARTS FROM OUR THREE MILLS, FRENCH NATURAL STONE LA FERTÈ (MOLAR STONES MADE WITH RAW MATERIALS EXTRACTED FROM THE CAVE BASIN THE FERTÈ SOUS JOUARRE IN FRANCE) WHICH ENTIRELY GRIND THE WHEAT BEANS TRANSFORMING THEM INTO FLOUR.

THE FLOUR IS RICH IN FIBERS, MINERALS, VITAMINS, PROTEINS AND FATS, THIS BECAUSE BY GRINDING THE WHOLE BEANS, THE GERM AND THE COATING (BRAN) MATCH PERFECTLY WITH THE FLOUR OBTAINING SUPERIOR TASTE AND NUTRITIONAL PROPERTIES.

SUBSEQUENTLY, THROUGH A PNEUMATIC TRANSPORT SYSTEM, THE FLOUR GOES TO THE CALIBRATION AND BURNING STAGE.

THANKS TO PLANSICHTERS, WHICH ARE REAL AND OWN SIEVES, WE ELIMINATE THE WOODY PART TO MAKE THE FINAL PRODUCT HEALTHY, DIGESTIBLE AND PLEASANT TO THE PALATE. FURTHERMORE, THE FORMER ALLOWS US TO PRODUCE VARIOUS TYPES OF PRODUCTS.

BY DOING THIS WE HAVE BEEN ABLE TO FIND THE RIGHT BALANCE BETWEEN CRAFTSMANSHIP AND INNOVATION.

THE LAB

THE LABORATORY IS A FUNDAMENTAL PART OF A MILL, WITHOUT WHICH ALL THE OTHER PHASES WOULD BE VERIFIED.

ANY PRODUCT INSIDE THE ANGELICA MILL HAS CONSTANTLY CONTROLLED THROUGH ANALYSIS CARRIED OUT WITH MODERN AND FUNCTIONAL INSTRUMENTS, WHICH THEREFORE ALLOWS US TO CHECK BOTH THE GRAINS AND THE FLOURS.

TO AN INCREASINGLY ATTENTIVE CUSTOMER WE CAN THEREFORE OFFER HIGH-QUALITY PRODUCTS THAT HAVE A CONSISTENCY OVER TIME.