Our 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.

Ideal for fresh pasta because it will make tagliatelle, fettuccine, ravioli and all kinds of pasta sturdier and tastier.
Ideal for gnocchi because our coarsely-ground semolina makes a perfect dough.
Ideal for shortcrust pastry and cous cous
Strong-husking durum wheat semolina preserves the organoleptic properties of the raw material, ensuring that it remains nutritious and easy to digest