Wheat bran - Secret source of fiber
Stone ground wheat bran and bran produced in the artisan mill Su Mori, from 100% Sardinian grains.
Made in the artisan mill Su Mori as a residue from the slow stone milling of our grain grown in Campidano, it is a mixture of bran and germ, making it a concentrated source of dietary fiber, vitamins, vegetable proteins and mineral salts.
In fact, it is obtained by crushing the husk and germ of the wheat grains. It is therefore an ideal food to enrich yogurt and milk in our breakfasts.
Normally, it gives a feeling of satiety to those who want to lighten their daily diet. However, it is recommended not to consume more than 10 to 20 grams daily. When mixed with dough, it gives color, fragrance and rusticity. Combined with durum wheat flour or barley flour, it is ideal for making traditional Carasau bread
In the past, bran was considered a waste product, used mainly as cattle feed. Today, on the contrary, it is considered a healthy product, rich in nutrients.
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.
