Our GOFIO


GRANADILLA GOFIO MILL:

Located in the ancient St. Peter's Square, this historic mill dating back to 1912 is one of the oldest companies on the island. Shared facilities with the power plant that gave birth to the towns of Granadilla and Arico, moving in 1970 to its present location.

The Chestnuts Mill Granadilla has been characterized by the craftsmanship of their gofio, maintaining its traditional production mechanism with grinding an exceptional product that also exports to other regions of Spain and as far afield as the United States.

Produce a variety of gofio, ranging from the traditional single cereal to the mix of seven different components. These are:

GOFIO TRADITIONAL WHEAT (soft):

Suitable for breakfast or dinner, to accompany meals, and even to produce pellets gofio.

 

GOFIO SPECIAL KIDS (very soft):

Good for breakfast or dinner the smallest (+8 months)

 

WHEAT AND MILLO GOFIO (soft):

Suitable to accompany any meal, for breakfast or dinner. It is used in a high percentage for escaldón (canary dish).

 WHEAT GOFIO SPECIAL REGIME WITHOUT SALT (slightly bitter):

Recommended for people who can not eat salt, toast also is double and is used only to mix with milk.

GOFIO BARLEY (extremely soft):

Recommended for people with delicate stomachs. This type of gofio does not produce acidity. Used mostly for breakfast or dinner.

GOFICAO (soft):

If hired with cold milk, its light cocoa flavor gives us the feeling of taking a beating. Recommended for children who do not like gofio.

3 GOFIO OF CEREALS AND CHICKPEAS (very soft):

It is a very general type of gofio it can accompany meals to escaldón, gofio pellets, breakfasts and dinners, and even used for baking.

MILLO GOFIO OF CANARY (soft):

Suitable for breakfast or dinner.

 

GOFIO OF SPECIAL REGIME WITHOUT SALT MILLO (slightly bitter):

Recommended for people who can not eat salt, toast also is double and is used only to mix with milk.

MILLO GOFIO OF IMPORT:

Suitable for breakfast or dinner.

 

SPECIAL GOFIO 7 (Very smooth):

Made with cereal, legumes and nuts. Certainly recommended for breakfast or dinner.

O MILLO GOFIO OF BARLEY (soft):

This mixture of cereals us an gofio flavored millet, but with a milder flavor, is recommended for breakfast or dinner.

Roasting intensity depends on two factors:
- The palate of consumers, as they like more or less toasted.
- The hardness of the grains, which may require more or less heat to the grinding process.
In the mixing gofio always at the same time are roasted beans similar hardness and, once they have cooled, the salt is added and the milling process begins.

FEATURES:

Its aroma, which is recognized for being dry, sharp and earthy.
Its color is yellow tones that more or less intense depending on the type of grain which has been used and the degree of browning at which it was subjected.
Its flavor, which will vary according to the grains, the degree of roast and salt it contains.
Its high nutritional value, as in fact has historically been a staple for the Canarian population, whatever their social status. Thanks to the properties that give the cereal coming, the food is GOFIO very energetic, rich in carbohydrates and fiber, contains vitamins B1, B2, B3 and C and iron, calcium, magnesium and sodium.

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