Technical Demo at Can Trull with the flours from the És Farina de Girona project
This Tuesday, a technical artisan baking demonstration was held at our Can Trull workshop, jointly organized with the Guild of Artisan Bakers of the Girona counties and IRTA (Institute of Agrifood Research and Technology). The session was led by our R&D Director, Jérôme Foulquier, and brought together several industry professionals who already work with these flours.
The session provided a space for exchange and learning, where different preparations were carried out to gain deeper insight into the behavior and potential of the flours from the És Farina de Girona project.
The flours used during the demonstration
During the session, two emblematic flours of the És Farina de Girona project were worked with. On the one hand, Farina de Girona, made from wheat grown in the Girona region, specifically the Basilio variety from the Pla de l’Estany, and Mikelino and Ancia, grown in the Empordà. This flour reflects the agronomic diversity of the region.
On the other hand, Farina Tramuntana was used, made exclusively from the Florence Aurora and Nogal varieties, wheat grown within the Aiguamolls de l’Empordà Natural Park, an area of high natural value. This flour is the basis of the renowned Pa de la Tramuntana, a product that connects artisan baking, landscape, and biodiversity, and exemplifies the essence of the project.
A project with more than 12 years of history
És Farina de Girona project, launched over 12 years ago by the Guild of Artisan Bakers of the Girona counties and IRTA, promotes a sustainable model based on wheat varieties grown in the Girona region and environmentally respectful agronomic practices.
At Farinera Coromina, we transform this certified wheat into regular and stable flours, thanks to our unique classification and milling system, designed to preserve the natural properties of the grain. In addition, we strengthen the project through technical workshops and continuous training, helping bakers and industry professionals get the most out of these flours rooted in the territory.
