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.
