Thanks to these stone discs, the abrasive action and a superficial friction are exerted, removing the bran from the surface layers of the grain of wheat.
With the controlled use of decortication and with the subsequent steps of grinding and sieving, the separation of the heart of the grain from the germ and bran is obtained.
The wheat used in Molino Poiatti not only comes from selected Sicilian fields, as proudly reported on the packages, but in every processing step it is treated with care and attention.
The first, very important step in cleaning the grain is decortication.
It is an ancient milling technique, which occurs using cylindrical stone discs called grinders.
Thanks to these stone discs, an abrasive action and superficial friction are exerted, removing the bran from the superficial layers of the wheat grain.
With the controlled use of dehulling and the subsequent grinding and sieving steps, the separation of the heart of the grain from the germ and bran is achieved.
with a beautiful yellow color and excellent yield in terms of quality and taste. Our wholemeal semolina is also produced with stone-husked Sicilian durum wheat, as shown on our packaging