Good flour and makes great pastry (feedback from the best pastry person I know - mum) Worth trying especially if you’re not familiar with these grains.
*Mainland UK only* (Max 2)
Medieval Cannoli Flour Maiorca Tipo 1 (Triticum vulgare Host. var. albidum Koer)
Origin: Sicily but widely used in Puglia
Characteristics: A soft white flour which is easily digestible. This is the king of pastry flours.
Use: Cannoli, cakes and biscuits! Unbeatable for pastry. Image of flat breads (Piadine) made with this flour by Michelle at Planet Leicester Bakers.
Pesticides, preservatives and insecticides are not used in the production of the grains or flours so shelf lives are shorter than modern flours.