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.

The re-ground whole durum wheat semolina is rich in fiber and represents a healthy alternative for all sweet and savory preparations: fresh pasta with high satiating power
Concretely, a daily portion of 100 g of pizza with whole-wheat semolina La Molisana has a higher fiber content of 7.5 g equal to about 30% of the daily requirement.