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Majorca wheat is an ancient soft white soft grained wheat which ripens quickly and has been cultivated for centuries in Sicily, above all in arid and marginal lands. Majorca wheat flour has always been considered as synonymous for sweets due to its characteristic white colour. The flour is soft, of high quality and with high protein content and has excellent bread and sweet making characteristics. It contains weak gluten, is highly digestible and has an unmistakeable and intense aroma.
In Sicilian sweet making recipes Majorca wheat flour was used to make communion hosts, white breads, bread sticks and marzipan.
According to some researchers the parry tubes of Sicilian cannoli were born from this very flour.
1 kg, 5 kg, 10 kg