Bread-making
Durum wheat semolina - REGROUND
This remilled semolina retains the aromatic notes of durum wheat and has a gluten composition that makes it suitable for blending
with soft wheat flour to create bread products with large pores. It is useful both during kneading and as part of the leavening starter. It is easy to work with by hand and ideal for making fresh pasta, whether used on its own or mixed with fresh pasta flour. This product can also be used as an alternative to Spolvero (dusting flour) for pizza.
with soft wheat flour to create bread products with large pores. It is useful both during kneading and as part of the leavening starter. It is easy to work with by hand and ideal for making fresh pasta, whether used on its own or mixed with fresh pasta flour. This product can also be used as an alternative to Spolvero (dusting flour) for pizza.
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Rheological characteristics
220
w
1,50
pl
>12,5%
Proteins
