Bread-making

Durum wheat semolina - REGROUND

This reground semolina keeps the durum wheat’s aromatic notes and it has a gluten composition which makes it suitable for the soft wheat flours in order to obtain bread products with big pores. It is useful during the kneading and also for the leavening base. It is workable even by hands and it is ideal for the production of fresh pasta; it can be used at 100% or mixed with a fresh pasta flour.



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Rheological characteristics

 

220
w
1,50
pl
>12,5%
Proteins

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