Tumminia flour

Tumminia, also called timilia or triminia, is an ancient Sicilian grain rediscovered in recent years. Stone milled, it is a grain with precious characteristics. Sown after rainy autumns, when other grains could not be sown, it is characterized by its resistance to drought.

PRODUCTION AREA: 

Sicily

FEATURES: 

Tumminia flour contains many trace elements of wheat germ and bran. It has a high protein value and a low gluten index. With the addition of a little water, dark colored hard dough breads are produced which are highly digestible.

USE: 

Suitable for BREAD, PASTA and other bakery products.