Tumminia, also called timilia or triminia, is an ancient Sicilian grain with valuable characteristics. Sown after rainy autumns, when other grains could not be sown, it is distinguished by its resistance to drought. It is stone-milled, contains many trace elements of wheat germ and bran. It has a high protein value and a low gluten index. By adding a little water, hard, dark-colored breads are produced that are highly digestible.
TECHNICAL DATA SHEET
Harvest : Sicily
Mill : With “whole” natural stone. 100 revolutions per minute
Ingredients : Tumminia variety durum wheat. Contains GLUTEN
Humidity : max 15.5% Use: Suitable for bread, pasta and other baked goods
