Stone-milled flour preserves the cereal organoleptic qualities intacts, as well as its nutritional benefits, the fiber, the mineral salts, vitamins and the vital germ.
Sima stone uniformly alive, porous, hard and durable, works at low speed, low operating temperature, customer guarantee. Sima stone is certified for the food industry, for human food.
All grains, before going to milling, undergo three stages of cleaning: Having performed all the above stages, the grain is perfect, ready for milling with the Sima stone.
Pre-cleaning: which occurs when the farmers deliver the grain to the mill, exactly before the grain is stored in the cells.
First cleaning: very thorough, tends to exclude from the grains themselves any foreign bodies, straw, soil, stones. This is done through a classical cleaning and a passage in an infrared optical sorter. Unsuitable parts, such as diseased or mismatched grains, are excluded.
Second cleaning: the last stage is that of surface decortication of the caryopsis. This very important stage tends to remove the outermost layer of the grain, allowing customers to come into contact with a product that is ideal from a microbiological point of view.
Soft Wholewheat
Soft wheat flour is the most used in the production of bread and bakery products, both sweet and savory. Stone grinding preserves all the organoleptic characteristics of the grain of wheat.
Durum Wholewheat
Flour particularly suitable for the production of pasta. Stone grinding preserves all the organoleptic characteristics of the grain of wheat.
Kamut Khorasan Wholewheat
Stone ground flour rich in proteins, vitamins, minerals and trace elements, suitable for all uses in cooking, baking, pastry and pizzeria
Durum Cappelli Wholewheat
Stone-milled flour for a tasty alternative preparation of all baked goods, especially bread, pasta and pizza. Stone grinding preserves all the organoleptic characteristics of the grain of wheat.
Wholewheat Spelt
Flour rich in mineral salts, fibers and vitamins, suitable for all uses in the oven and pastry. Stone grinding preserves all the organoleptic characteristics of the spelled grain.
Wholewheat Barley
Stone ground flour, ideal for the preparation of pasta, biscuits and focaccia. For bread making it is advisable to mix it 50% with flour type 00 to obtain a well-blistered dough.
Wholewheat Rye
Flour rich in fiber and protein and low in gluten, stone-worked, it is ideal for dark bread, biscuits and sweets. It can be mixed 50% with 00 flour to obtain a well-formed dough.
Wholewheat Chickpea
Stone ground flour, ideal for the preparation of pasta, and focaccia. For bread making it is advisable to mix it 50% with flour type 00 to obtain a well-blistered dough.