Features:

Durum wheat remilled semolina

Indications for Use:

Product with good extensibility, absorption and held. Good results on the little bread and ciabatte

Features:

Special remilled durum wheat semolina produced with select grain, its stands out for its excellent elasticity, absorption and holding properties.

Indications for Use:

Ideal for small breads (ciabatta) and large breads (pugliese). Also works well with fermentation cells.

Features:

Remilled durum wheat semolina produced from selected wheat, features good elasticity, absorption and seal, for excellent results in small, large and regional breads and ciabatta.

Indications for Use:

Product that stands out for its excellent absorption and extensibility, as well as for holding and for its excellent results on small breads and ciabatte with the use of leavening cell

Features:

Produced from selected wheat, features good elasticity, absorption and seal, for excellent results in small, large and regional breads and ciabatta.

Indications for Use:

Features:

Durum wheat semolina

Indications for Use:

Fine particle size, for dry and fresh pasta

Features:

Indications for Use:

Features:

Fine grain semolina. Excellent extensibility

Indications for Use:

ideal for leavened products, fresh puff pastry and dry pasta.

Features:

Particle size semolina. Stiffer in working.

Indications for Use:

For fresh and dry extruded pasta, ideal for maintaining “al dente” texture.

Features:

Ideal for fresh durum wheat pasta. Good absorption with a corse particle size

Indications for Use:

It can be used pure or cut with Frumenta common wheat flour type 00 for fresh pasta/lump-free.