{"id":19361,"date":"2026-02-06T14:19:35","date_gmt":"2026-02-06T12:19:35","guid":{"rendered":"https:\/\/farineracoromina.com\/?p=19361"},"modified":"2026-02-06T15:02:05","modified_gmt":"2026-02-06T13:02:05","slug":"technical-demo-at-can-trull-with-the-flours-from-the-es-farina-de-girona-project","status":"publish","type":"post","link":"https:\/\/farineracoromina.com\/en\/2026\/02\/06\/technical-demo-at-can-trull-with-the-flours-from-the-es-farina-de-girona-project\/","title":{"rendered":"Technical Demo at Can Trull with the flours from the “\u00c9s Farina de Girona” project"},"content":{"rendered":"

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Technical Demo at Can Trull with the flours from the \u00c9s Farina de Girona project<\/h1><\/div><\/div><\/div><\/div><\/div>

This Tuesday, a technical artisan baking demonstration<\/strong> was held at our Can Trull workshop<\/strong>, jointly organized with the Guild of Artisan Bakers of the Girona counties<\/strong><\/a> and IRTA<\/a> (Institute of Agrifood Research and Technology)<\/strong>. The session was led by our R&D Director, J\u00e9r\u00f4me Foulquier<\/strong>, and brought together several industry professionals who already work with these flours.<\/p>\n

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The session provided a space for exchange and learning<\/strong>, where different preparations were carried out to gain deeper insight into the behavior and potential of the flours from the \u00c9s Farina de Girona<\/em> project.<\/p>\n<\/div>\n<\/div>\n<\/div>

The flours used during the demonstration<\/p>\n

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During the session, two emblematic flours of the \u00c9s Farina de Girona<\/em> project were worked with. On the one hand, Farina de Girona<\/strong>, made from wheat grown in the Girona region, specifically the Basilio<\/strong> variety from the Pla de l\u2019Estany<\/strong>, and Mikelino<\/strong> and Ancia<\/strong>, grown in the Empord\u00e0<\/strong>. This flour reflects the agronomic diversity of the region.<\/p>\n

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On the other hand, Farina Tramuntana<\/strong> was used, made exclusively from the Florence Aurora<\/strong> and Nogal<\/strong> varieties, wheat grown within the Aiguamolls de l\u2019Empord\u00e0 Natural Park<\/strong>, an area of high natural value. This flour is the basis of the renowned Pa de la Tramuntana<\/strong>, a product that connects artisan baking, landscape, and biodiversity, and exemplifies the essence of the project.<\/p>\n<\/div>\n<\/div><\/div><\/div>