GLI ULTIMI POST

More and more people are coming back to dedicate themselves to the home made production of bread, focaccia and pizza. We of OIP want to help you to reach the best possible result, both on the taste and in the genuineness of the final product. The flours that can be find on the supermarket shelves aren’t always good quality raw materials, so they alter the tastes and the organoleptic qualities of bakery products in a negative way. Within our catalogue you will be able to find different kind of flours, from the most common varieties to the ones derived from ancient wheats. All of them rigorously Made in Italy all over the production processes: from the wheat cultivation without dangerous chemical fertilizers, to the stone milling. Why using Italian flour? The flour leader countries producers (Canada, Rumania), due to the lack of sun and warm needed for the most part of the year, are obliged to dry the wheat using the glyphosate, an herbicide that avoid the wheat to go bad within few days, but it surely hasn’t a good effect on health, so that it is under observation as a possible cancerous substance. In Italy, on the contrary, particularly in the Southern regions, is endowed with a warmer and sunny weather, so the producers are able to dry wheat naturally under the sunbeams. To give your dough an unique aroma try the flours by Fastuchera Agricultural Company, a small company that invest in the production of flours deriving from Sicilian ancient wheats, towards a eco sustainable agriculture protecting the biodiversity and the genuineness of the final product. Maiorca Flour Soft wheat Bio Molita in Pietra - Fastuchera Farm, Russulidda Durum Wheat Semolina Sicilian biologic stone ground - Fastuchera Farm, Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera.