Wheat flour - Whole grain wheat flour

Wheat flour - Whole grain wheat flour

Type 2 soft wheat flour (triticum aestivum) is created in the Su Mori mill by slow stone grinding and milling. It completes its maturing and drying in the Campidanese fields surrounding the estate.


It reveals itself silky and fragrant, after being released from the finest sieves of the tumbler. With its very fine grain size, Dorada soft wheat flour has a generous protein content of 11.5 (g/100g), fibre, vitamins and mineral salts. It naturally has a strength of 150W and a unique taste and aroma. It is the protagonist in the preparation of pizza, bread, fresh pasta, focaccia and cakes. Su Mori have decided to bet on a product cultivated mainly in the central and northern regions of Italy, but even here in Sardinia some varieties of this cereal grow luxuriantly and are rich in good grains suitable for milling.




There are many differences between soft wheat and durum wheat (triticum durum): the former is more suitable for leavened products, the latter has a higher protein and gluten content. If you have any doubts as to whether you are dealing with soft or hard wheat, the easiest thing to do is to try chewing a few grains. Soft wheat will crumble easily, releasing its floury interior, while hard wheat will not contradict its name: you will not be able to break it so easily.

  • Meet the producer - Su Mori

    Sometimes things are born even before they take shape.

    This is what happened with the Su Mori project, an agricultural and processing project founded in San Gavino Monreale, in the fertile plain of Medio Campidano in Sardinia.

    Su Mori was officially born in 2018, but took shape some time before, when the three of partners, then still children, played in the wheat fields and rice paddies of the family farm, surrounded by nature, the colours and scents of our beautiful island. Of course, they could not yet have guessed that this bond, this carefree time together, would lead to them joining forces to bring a dream into being: the Su Mori artisanal mill.

    Each of them initially took a different path: Francesco, after studying architecture, dedicated himself to the family farm; Marco took the path of business management in the world of tourism; Samuele used his knowledge of computer programming. They were joined by Georgia, a communications expert with a great passion for the products and traditions of the region. Together they returned to these fields determined to create a venture for processing wheat, rice and barley, the very same crops that are grown on their farm and for which the territory has always been suited.

    Thus, the cereals they produce are grown with respect for the best agricultural practices, tradition and with the right amount of innovation. In an handcraft process, the grains are hulled and ground into flours and semolina in the mill. These products are the soul of our Sardinian and Italian recipes, the substance of the country's great culinary tradition.

    "Su Mori" means just that in Sardinian Campidanese: the path, usually a country lane; for the people at Su Mori, it is the path that has led them here and that they have followed with their mill.

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