THE FLOURMILL
THE FLOUR MILL
Grinding with natural white granite stone for slow, low-temperature processing that does not stress the grain while preserving the nutritional properties of the germ.
WE BELIEVE IN A SHORT SUPPLY CHAIN AS A GUARANTEE OF QUALITY. WE GROW OUR SOFT AND HARD GRAINS ORGANICALLY AND CAREFULLY CHOOSE THE SEEDS TO OBTAIN A HEALTHY, FLAVORFUL PRODUCT. WE MILL THE GRAINS WITH SPECIAL ATTENTION, RESULTING IN NATURAL FLOURS THAT ARE RICH IN FIBER AND HAVE OLD-FASHIONED AROMAS.
Our mill plant is a blend of tradition and technology which ensures authenticity and quality. Along with natural stone and age-old processing systems, we also use innovations such as the optical sorter for further control of impurities and a careful selection of only the healthiest grains. ATM packaging ensures more and better preservation, and metal detectors perform multi-step product inspections.
The care we take in farming and processing enables us to obtain products that are organic and naturally healthy. They are a sincere expression of a territory that is rich in biodiversity: Umbria. Besides being purely milled, our flours are also free of additives (ascorbic acid, amylase, vitamins, preservatives, malt, etc.).
Grains are harvested in June-July and the flour is available in 1kg and 5kg bags.
RECOMMENDED USE
The choice of organic and farm grown grains determines the strength of the flour, which varies between W 180-W 250. For maximum texture and softness, it is useful to have a moisture content of up to 60-65% and a leavening time from between 10-12 hours. It is recommended to let the dough rest for 40-60 minutes in order to allow the moisture to become evenly distributed throughout the various components of the flour. A starter yeasts aids both the kneading and leavening phases, as well as enhances the organoleptic characteristics of the flour.
THE PASTA
A small production of artisanal durum wheat semolina pasta that is stone milled from our organically grown ancient grains. The "full-body" of the grain is milled, with care taken to leave the natural proportions of bran and middlings unaltered and to preserve the wheat germ in the whole wheat semolina. Semolina is typically obtained by stone milling durum wheat and yields a pasta which is rich in fiber, wheat germ and vitamins and has a delicate and unmistakable taste.
CM Centumbrie pasta is then bronze drawn and dried slowly at low temperatures.
TYPE I FLOUR
Centumbrie type 1 flour is ideal for making cakes, breads, pastas and pizzas with an old-fashioned flavor and fragrance that are easy to digest. Particularly suitable for the indirect dough method with medium to long rising times..
TYPE 2 FLOUR
Centumbrie type 2 flour gives a unique rustic flavor to all doughs, from bread to pizza, from flatbreads to crackers and even breadsticks. It is characterized by medium to large grains, with a higher amount of wheat germ and fiber.
WHOLEWHEAT FLOUR
Centumbrie wholewheat flour provides higher amounts of fiber, protein, fatty acids and minerals due to the greater presence of bran and the whole wheat germ. A full-body flour suitable for the preparation of both sweet and savory baked goods.
