Majorca Flour

DESCRIPTION: This is a variety once cultivated throughout Sicily. It is distinguished by a high protein content. Extremely digestible, even for those with gluten sensitivity, due to its low gluten content.
PRODUCTION AREA: Sicily
CHARACTERISTICS: From its grain, characteristically white, a soft white flour of great quality is obtained, with excellent baking characteristics, especially for desserts.
PACKAGING: Manual
USE: Mainly suitable for SWEETS. Used in mixture with durum wheat, for a better yield of baked products.