SimaBio Flours

We are proud to present our range of flours, the result of experience, hard work and the pursuit of excellence.

Among the foods we consume most – and which are the symbol of Italian cuisine – there are cereals.

Bread, pasta, pizza and baked goods (sweet and savory) represent the heart of Italian cuisine, and deserve particular attention as regards the origin and production methods of the raw material used: flour. It is easy to understand how much difference the use of guaranteed, organic flours, produced with respect for the environment and the people who live there, can make.

Concepts such as environmental sustainability, biodiversity or organic agriculture are today necessary principles to guarantee the quality of what we eat, the health of the planet and the future of generations.

For this reason, the production of organic cereals at the base of our flours takes place according to the regulations provided for by current legislation on organic farming and all stages of the production process are tracked and certified by the CCPB Consortium for the Control of Organic Products.

The organic production and the cereal preservation process using the cold technique also make it possible to have flours free from residues of chemical products.

Stone grinding is optional: thanks to the naturalness of the process, we are able to guarantee the integrity of the nutrients.

Among the lines of our production you can find: soft wheat flour, durum wheat flour, spelt/dinkel flour, Dicoccum/Emmer flour, Cappelli durum wheat flour, Kamut® flour and special flours.

The Wheat 100% Italian origin

Soft wheat flours are obtained by grinding wheat grown exclusively in Italy and processed in a more or less refined way according to the product we want to obtain. During the “sifting” process, that is during the separation of the bran from the flour, we can in fact obtain different degrees of refining, from the most complete necessary to produce 00 flour to the less “invasive” necessary for wholemeal flours, which maintain most of the outermost layers of wheat grains.
Soft wheat flours are the most used in the production of bread and bakery products, both sweet and savory.

Soft Wheat Flour

For Fresh Pasta

Soft Wheat Flour

For Fresh Pasta

Characterized by a controlled particle size and other characteristics that allow to obtain a sheet with an intense and lasting color, ideal for making fresh pasta.

Soft Wheat Flour

For Biscuits

Soft Wheat Flour

For Biscuits

Characterized by low absorption and a low level of strength, it has excellent friability even without the addition of starches. Suitable for the production of biscuits and pies.

Soft Wheat Flour

Type 0

Soft Wheat Flour

Type 0

White and refined flour, low in mineral salts. Suitable for all recipes and baked goods, in particular for bread, fresh pasta, homemade pizza, breadsticks, biscuits, pastries.

Soft Wheat Flour

Type 0 Reinforced

Soft Wheat Flour

Type 0 Reinforced

Ideal for medium and long leavening preparations. Thanks to a well-balanced protein content and high stability, they make it possible to obtain golden and tasty products.

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The Spelt

Spelt/Dinkel and Dicoccum/Emmer

Spelt/Dinkel and Dicoccum/Emmer flours have already been employed in each type of bakery product and pasta production.

MOLINO SIMA, using different grinding techniques, offers to the clients an ample choice range, able to satisfy every necessity and every type of manufacturing.

The mill employs a decortications system, exclusively dedicated to organic cereals, from the spelt decortications and its subsequent milling, we obtain high quality flours, rich in fibres, proteins, with a law calorie rate.

Botanically spelt is a high nutritive cereal.

It distinguishes itself from the other types of wheat because of the seed capsule which tents to stick to the grain so that it has to be decorticated before it is used.

It was considered “sacred” for the ancient Italian inhabitant: Latin, Umbrian, and Sabine.

The flat spelt made with this cereal (the “Spelta”) was the ritual wedding dish in the Roman wedding.

It grows on poor soils, it does not need many treatments, it resists to law temperature and it produces a rustic grain which can be used in innumerable ways after it has been wisely transformed in flour.

Spelt Flour

Type 0

Spelt Flour

Type 0

Suitable for bread production and other bread-like products like: crackers, flat bread, crispy toast-like bread, bread sticks, unleavened bread (typical of Romagna), sweet and salty biscuits-like products, pastry products in general, snacks, pizza.

Wholewheat Spelt

Wholewheat Spelt

This flour is rich of mineral salts, fibres and vitamins, suitable for every pastry and bakery product. To the products this flour gives a strong determined flavour, a captivating colour and aspect.

Half-Wholewheat
Semolato Dicoccum

Half-Wholewheat
Semolato Dicoccum

Suitable for every type of dry, fresh, frozen pasta production and for the various pastry and bakery production.

Wholewheat Dicoccum

Wholewheat Dicoccum

This flour is rich of mineral salts, fibres and vitamins. Preferable in each case when you look for a strong flavour and aspect of the products.

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Ancient Grains

Kamut® Khorasan

MOLINO SIMA mill has been the first European enterprise which imported this precious cereal.

From the productive process of this ancient wheat, Kamut® Khorasan, we obtain flours rich in proteins, vitamins, mineral salts, and oligoelements, like Selenium, indispensable for human life.

Unlike the most diffused wheat type, Kamut® Khorasan has never been submitted to genetic manipulations, selections and breeding so that its chromosome complement, its special nutritive characteristics and its ancestral flavour is kept unaltered.

Scientific researches showed the exceptional digestibility and the easy assimilation of the products which have been made with the flours obtained from this cereal. They result tolerable even in those people which show high sensitivity to wheat.

Recent studies showed Kamut® Khorasan wheat contains a high quantity of selenium. This mineral naturally protects cells, red corpuscles and cell membranes by the free radical attacks.

During this last years the products made with Kamut® Khorasan flour registered a significant growth. They have been used in hypoallergenic diets, from sportsmen, against obesity, for a healthy and correct alimentation.

Kamut® Khorasan Wheat Flour

Type 0

Kamut® Khorasan Wheat Flour

Type 0

Specific for every bakery product: fresh and frozen bread, pizza, bread sticks, crispy toast like bread, crackers, unleavened bread. Sweet and salted pastry, fresh and frozen. Cookies, puff pastry and leavened pastry.

Half-Wholewheat
Semolato Kamut® Khorasan

Half-Wholewheat
Semolato Kamut® Khorasan

For the production of dry pastry, fresh or frozen, and for different uses in bread making and confectionery

Kamut® Khorasan
Wholegrain Flour

Kamut® Khorasan
Wholegrain Flour

Old tradition to discover in the cooking customs, bread making, confectionery and pizza making.

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Ancient Grains 100 % Italian origin

Cappelli Durum Wheat

Cappelli Durum wheat grains is an ancient relative of modern durum wheat.

Today, this grain is important for contemporary diets, nutritionally superior, Cappelli wheat has a rich buttery flavor, with a 20 to 40 percent more protein, a higher profile of aminoacids, lipids, vitamins and minerals and is easily digestible. Cappelli Durum wheat grains can be considered an excellent alternative for the production of all traditional durum wheat-by-products.

Durum Cappelli Durum wheat grains has never been submitted to genetic manipulations, selections and breeding so that its chromosome complement, nutritional values and ancestral flavor are kept unaltered.

Cappelli Durum Half-Wholewheat

For Bakery / Pizza / Pasta

Cappelli Durum Half-Wholewheat

For Bakery / Pizza / Pasta

Durum half-wholewheat is suitable for every type of dry pasta, fresh, frozen pasta production and for the various pastry and bakery production.

Cappelli Durum Wholegrain

For Bakery / Pizza / Pasta

Cappelli Durum Wholegrain

For Bakery / Pizza / Pasta

Wholegrain flour is suitable for every type of dry pasta, fresh, frozen pasta production and for the various pastry and bakery production.

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The Durum Wheat 100% Italian Origin

Durum Wheat obtained from the selection of the best Italian durum wheat

The processing of durum wheat allows us to produce durum wheat semola of different consistency/half whole-wholewheat too.

For this reason durum wheat-by products are particularly suitable for pasta production .

Durum Wheat Flour
Semola

Durum Wheat Flour
Semola

For dry pasta and fresh pasta production, bread making.

Half-Whole Durum Wheat
Semolato

Half-Whole Durum Wheat
Semolato

Dry pasta, specialities, bread making.

Durum Wholewheat Semolina
Semola integrale

Durum Wholewheat Semolina
Semola integrale

Pasta production rich in fiber.

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Our Stone-milled Flours

Stone-milled flour preserves the cereal organoleptic qualities intacts, as well as its nutritional benefits, the fiber, the mineral salts, vitamins and the vital germ.

Stone-milled
Soft Wholewheat

Stone-milled
Soft Wholewheat

Soft wheat flour is the most used in the production of bread and bakery products, both sweet and savory. Stone grinding preserves all the organoleptic characteristics of the grain of wheat.

Stone-milled
Durum Wholewheat

Stone-milled
Durum Wholewheat

Flour particularly suitable for the production of pasta. Stone grinding preserves all the organoleptic characteristics of the grain of wheat.

Stone-milled
Kamut Khorasan Wholewheat

Stone-milled
Kamut Khorasan Wholewheat

Stone ground flour rich in proteins, vitamins, minerals and trace elements, suitable for all uses in cooking, baking, pastry and pizzeria.

Stone-milled
Durum Cappelli Wholewheat

Stone-milled
Durum Cappelli Wholewheat

Stone-milled flour for a tasty alternative preparation of all baked goods, especially bread, pasta and pizza. Stone grinding preserves all the organoleptic characteristics of the grain of wheat.

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Special Flours & Organic Gluten

Wholemeal Oat Flour

Wholemeal Oat Flour

Rich in fiber, it is suitable for many types of preparations, especially bread, biscuits and desserts. It is generally mixed with other flours.

White Rice Flour

White Rice Flour

Used mainly for preparation of biscuits, cakes and sprinkle for frying in tempura.

Wholemeal Rice Flour

Wholemeal Rice Flour

Rich in fiber and protein and low in gluten, it is ideal for cakes, biscuits and sweets. It can be mixed 50% with 00 flour to obtain a well-formed dough.

Wholemeal Buckwheat Flour

Wholemeal Buckwheat Flour

Ideal flour for the preparation of fresh pasta and focaccia. For bread making it is advisable to mix it 50% with flour type 00 in order to obtain a well-rounded and tasty dough.

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Are you a Professional in the bakery sector or a Distributor and want to know our world and our range of flours?
Contact us now and find out what we can do for you