- Sardo Sole Flour and Semolina -
UNIQUE PRODUCTS
FROM HEALTHY WHEAT
Trigu de Oro
whole wheat
Obtained with 100% stone grinding of the grain, it guarantees a supply of fiber, mineral salts and vitamins, for a healthy and tasty diet. Ideal for bread, fresh pasta, rustic desserts.
Trigu de Oro regrinded
Obtained with an extra step in the stone milling phase, it is of finer graininess, lighter in color than semolina. Ideal for pizzas, focaccia and other leavened products.
Ancient variety Khorasan
Stone ground Khorasan semolina gives flavor, aroma And superior nutritional properties. It has a low gluten content of wheat.
Trigu de Oro
Produced from the “trigu de oro” selection thanks to stone decortication, the product is purified from the bacterial load, grinding the whole heart of the grain. Ideal for bread, pizza, desserts and pasta.
Khorasan whole wheat
Stone ground, it crushes, breaks and processes the whole grain in this way wheat germ and bran blend together with semolina. Suitable for producing countless baked goods, in addition to pasta.
Senatore Cappelli
A very valuable variety that is obtained from an aristato wheat, through genealogical selection. The stone grinding allows to obtain a semolina with irregular granulometry that gives flavor, aroma And ancient nutritional properties.
T1 flour
of Sardinian soft wheat
In addition to the starchy central part, it contains bran and variable percentages of wheat germ. Ideal for all cooking uses, both for sweet and savory recipes.
Flour
of Khorasan wheat
Khorasan wheat is considered one of the most complete cereals from a nutritional point of view. Khorasan flour also has a low glycemic index.
Multigrain
with wheat germ
Mixture of 3 flours, (soft wheat, durum wheat, barley). Ideal for leavening with sourdough yeast. Suitable for the preparation of bread, biscuits, pies and pizza.
Trigu de Oro
whole wheat
Obtained with 100% stone grinding of the grain, it guarantees a supply of fiber, mineral salts and vitamins, for a healthy and tasty diet. Ideal for bread, fresh pasta, rustic desserts.
Ancient variety Khorasan
Stone ground Khorasan semolina gives flavor, aroma And superior nutritional properties. It has a low gluten content of wheat.
Trigu de Oro
Produced from the “trigu de oro” selection thanks to stone decortication, the product is purified from the bacterial load, grinding the whole heart of the grain. Ideal for bread, pizza, desserts and pasta.
Khorasan whole wheat
Stone ground, it crushes, breaks and processes the whole grain in this way wheat germ and bran blend together with semolina. Suitable for producing countless baked goods, in addition to pasta.
Flour
of Sardinian soft wheat
In addition to the starchy central part, it contains bran and variable percentages of wheat germ. Ideal for all cooking uses, both for sweet and savory recipes.
Flour
of Khorasan wheat
Khorasan wheat is considered one of the most complete cereals from a nutritional point of view. Khorasan flour also has a low glycemic index.
Multigrain
with wheat germ
Mixture of 3 flours, (soft wheat, durum wheat, barley). Ideal for leavening with sourdough yeast. Suitable for the preparation of bread, biscuits, pies and pizza.
Flour
of chickpeas
Stone ground chickpea flour is the powder obtained by processing dried chickpeas. Ideal for farinata, panissa, polenta and crepes.
Mix
special pizza
Ideal for homemade pizzas. These flours are appreciated especially due to the irregularity of their granulometry and the presence of wheat germ.
Mix
special sweets
Ideal for leavened cakes. "Stone ground" flours of local wholemeal or semi-wholemeal grains retain, in addition to the germ, all the nutritional properties, vitamins and mineral salts of the grain.
Semolina
durum wheat
Produced with a selection of the best variety of Sardinian Trigu de Oro grains. Particularly suitable for the production of pasta, bread, pizza and desserts.
Granulated regrind
durum wheat
Produced with a selection of the best variety of Sardinian Trigu de Oro grains. Particularly suitable for the production of pasta, bread, pizza and desserts.
Whole wheat semolina
durum wheat
Produced with a selection of the best variety of Sardinian Trigu de Oro grains. Particularly suitable for the production of pasta, bread, pizza and desserts.
Whole wheat flour
(flower)
It contains more proteins and gluten than soft wheat flour and has a greater water absorption capacity, having a greater crushing of starch granules. Products prepared with durum wheat flour have better conservation and a lower glycemic index.