Catalogo Fiere Parma

Timila wheat of ancient durum wheat brown caryopsis, cultivated in Sicily, its flour is used to produce the black bread of Castelvetrano, Slow Food presidium. The aroma is very characteristic with toasted notes of almond and malt. This wholemeal semolina is rich in fiber they increase the hydration of the doughs and they enhance the sensations on the palate.
Ideal for: typical bread, focaccia and breadsticks