Dal chicco di grano al pane: la nostra filiera!

La Cooperativa El Tamiso arrichisce la propria offerta con prodotti da forno realizzati con le farine dei soci!

Objectives of the project

Production of baked goods with the control of all the steps of the supply chain: the cultivation of soft wheat in the members' fields, the milling at the “La Grande Ruota” mill, the production of baked goods with our flours, sourdough and cooking in a wood oven.

THE SCENARIO

Until fifteen years ago, the flours produced by the El Tamiso cooperative were a resource for many organic ovens in eastern Veneto. Progressively, this market for the wholesale sale of ovens has changed hands to conventional milling industries that have opened their line of organic flours, at certainly more competitive prices, also because they come from foreign markets with lower processing costs. From this scenario, the cooperative's need to directly enhance the work of the members by closing the supply chain with the production of bread.

THE SCENARIO

THE PATH OF THE COOPERATIVE WITH CEREALS

The seeds available to organic farmers are the same as those reserved for conventional markets, but not treated; these struggle to grow if not supported by inputs typical of conventional agriculture (abundant fertilization and micronutrient support). To evade this type of approach, the cooperative began, more than ten years ago, a research path identifying “ancient varieties”, types of seeds worthy of being recovered. These varieties (Gentil Rosso, Andriolo, Piave, Mentana, Canove, etc.) have in common that they were cultivated before the 1950s. In fact, in recent years, the selection driven by greater productivity and gluten content, has led farmers to abandon the old varieties in favor of the new ones that gave a more generous harvest but were less competitive against weeds with a consequent increase in the use of pesticides and herbicides. The “ancient” varieties are therefore varieties with a low productivity and with a medium-low gluten content.

THE PATH OF THE COOPERATIVE WITH CEREALS

EVOLUTIONARY MIXES

In recent years, there has been an increase in acquaintances with geneticists Salvatore Ceccarelli and Stefania Grando, who have paved the way in a cooperative way for “evolutionary mixes” of soft wheat. Evolutionary populations, the result of the study of geneticists in Syria, are a multiplicity of biotypes (a group of genetically homogeneous individuals) that express themselves differently depending on the different peculiarities of the territory and climatic conditions. Also in consideration of this last aspect (as a response to ongoing climate change), the cooperative has started with conviction the production of evolutionary soft wheat flours called Furat (Arabic name for the Euphrates River), which are already available in cooperatives and are processed in the oven.

EVOLUTIONARY MIXES

THE PLACE

Within the Rubano Ethnographic Park, (an example of the perseverance of a group of passionate environmentalists who have fought for the renaturalization of these lands, now a splendid example of biodiversity), El Tamiso has taken over the small wood oven, previously used for educational purposes. The idea that slowly made its way was to have a production of baked goods whose entire supply chain could be controlled: the members cultivate soft wheat, the La Grande Ruota di Sermide mill (formerly Molino Zapparoli), a historic partner, grinds it, the skilled hands of Peppino Fraghì and wood cooking do the rest!

THE PLACE

THE PROCESSING

All the baked goods produced in the park's small laboratory are the result of patient craftsmanship with the sole technological support of the mixer. The raw material is enhanced by a “gentle” process in which the baker's manual skill is of great importance as well as the slow leavening that the use of sourdough involves. And finally, cooking in a wood oven which, in addition to having an ancient charm, with the decreasing and not constant heat, gives a uniform cooking that guarantees great durability.

THE PROCESSING

THE FLOURS

They all come from the fields of our members in eastern Veneto. Due to the principle of crop rotations (plants with different needs do not impoverish the soil), the production of soft wheat changes... partner from year to year!

THE FLOURS

THE PRODUCTION

Below is a description of the types of breads produced and their flours.
They are all 1 kg in size and a distinction is made between boxed breads and loaves cooked directly on stone.

filone all'olio: filone in a box produced with type “0" soft wheat flour enriched with organic extra virgin olive oil.

spelt filone: filone in a box with spelt whole spelt flour.

pumpkin loaf: loaf cooked on stone and kneaded with type 0 flour, enriched with pumpkin puree, sunflower oil and toasted sunflower seeds.

loaf with ancient grains: a loaf kneaded with type “1" flour of Ancient Grains, the result of the mixture of four varieties of wheat typical of Veneto.

whole wheat bread: a loaf made with whole wheat flour.

whole wheat bread with seeds: always whole wheat with the addition of flaxseed, pumpkin and sunflower.

Furat: soft wheat loaf that uses flour from the evolutionary mixture recently introduced by the cooperative.

In addition to baked breads, pizzas, focaccia and cecine are also produced.