Durum wheat semolina is strong (W > 350micron) rich in protein (>14%), with a high hydration capacity (> 70%) and a high quality and quantity of gluten, ideal for long proofing and for the production of pizza, crispy breads and buns, with an extensive sponginess.
During bread-making, a dense, elastic and resistant gluten shield is formed that retains the carbon dioxide released during fermentation and allow the dough to increase in volume while remaining compact, homogeneous and easy to work.

Excellent for desserts with a long rising time, such as brioches, panettone and other baked goods
Ideal for bread because if you add it to a dough made with reground durum wheat semolina, the bread will rise perfectly
Ideal for pizza because it is excellent for a long, slow fermentation, as Neopolitan tradition dictates