This flour comes from Sicily. The wheat is named Majorca ( Triticum aestivum albidum)and it is one of the old wheats that Sicily brought back to life. It is white, soft and rich of nutrients. It cooks faster if compared to others.
8.5 gr of proteins in 100g / low gluten percentage
Usage: great for cakes and tasty breads. Easy to digest.
IMPORTANT: We highly recommend to extend the rising phase and, if possible, to use a starter. This is the perfect combination to make the 'old wheat' do its best job.