Senatore Cappelli wheat flour
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Product of organic farming
€ 4.00 – € 35.00
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Towards the end of the 1800s agronomist Strampelli selected and hybridised a number of grains to obtain a robust and valuable ear, with an exceptional wheat grain. The name comes from the man who financed the selection, Senatore Cappelli. It is excellent for pasta production but also for breadmaking. The grains are wetted and left 24 hours to moisten in a special tank called “cupboard” before milling. Timpa uses its own completely renovated old water mill with grinding stone, in the valley of Santa Domenica in Ragusa. The flour produced is wholemeal and cold milling maintains its wheat germ active, which is ideal for breadmaking and for the production of traditional Ragusa products such as cakes and cookies.
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| Weight | kg |
|---|---|
| Weight | 5 Kg, 10 Kg |
| Humidity | 10,8% |
| Dry residual | 89,2% |
| Raw proteins | 12,8% |
| Raw proteins on dry matter | 14,3% |
| Fat | 1,7% |
| Fat over dry matter | 1,9% |
| Raw fibre | 19,7% |
| Raw fibre over dry matter | 22,1% |
| Ashes | 0,9% |
| Ashes over dry matter | 1,1% |
| Starch | 52,0% |
| Gluten | 33 |
| Force W | 160/180 |
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