Whole grain barley flour
Dorada barley flour, 100% Sardinian, milled in Su Mori's own mill.
Dorada whole grain barley flour is excellent for mixing with other flours for bread doughs, carasau, breadsticks and other dry baked goods.
After being grown in the fields, the barley lies to dry and then becomes wholemeal flour through slow processing on the millstones of the Su Mori mill. These artisanal steps result in a genuine flour that is rich in fibre, minerals and vitamins. Thanks to stone milling, wholemeal barley flour retains important nutritional properties from the germ of the grain. It also has a unique galactogenic property that promotes the production of breast milk. Finally, barley, along with oats, is the grain with the lowest glycaemic content; another healthy characteristic that makes Dorada barley flour a healthy and tasty product!
Curiosities
Barley is the cereal that has nourished mankind since the dawn of agriculture. It was the first widely cultivated crop 10,000 years before Christ. For the father of other more famous cereals like wheat, this is quite an achievement. The latter, in fact, proved more suitable for bread making and contributed to barley being relegated to the "poor man's grain". However, the barley family with its numerous varieties has not lost its importance. Barley is still the basic ingredient for making beer, whiskey and barley drinks, as well as the food base for soups, salads and cold dishes.
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.
