ITOur Products
“ancient family tradition”
we have always used a traditional processing method, in particular the milling cylinders, brought to a low rpm, determine that process of slow processing that allows us to preserve the integrity of the organoleptic characteristics of the product and the fragrance and natural smells.
Ideal for the production of fresh and dry pasta
Durum Wheat Semolina
Obtained from the milling of a balanced blend of high quality durum wheat.
Medium- grain milled.
Ideal for the production of fresh and dry pasta
Our durum wheat semolina has a medium-grain size. Ideal for the production of fresh and dry pasta. This use is mainly due to the functional characteristics of its proteins, to the high strength of the gluten and to the high content of pigments that make the pasta highly resistant in cooking, not sticky and of a pleasant amber yellow color. Besides the high quality of the proteins, the uniform granulometry and our traditional method of processing allow the semolina to maximize the organoleptic characteristics of the final product.
1 kg
5 kg
25 kg
25 kg
Durum Wheat Semolina
Obtained from the milling of a balanced blend of high quality durum wheat.
Medium- grain milled
Ideal for the production of fresh and dry pasta
Our durum wheat semolina has a medium-grain size. Ideal for the production of fresh and dry pasta. This use is mainly due to the functional characteristics of its proteins, to the high strength of the gluten and to the high content of pigments that make the pasta highly resistant in cooking, not sticky and of a pleasant amber yellow color. Besides the high quality of the proteins, the uniform granulometry and our traditional method of processing allow the semolina to maximize the organoleptic characteristics of the final product.
Ideal for industrial and artisan bread-making
The Durum Wheat re-milled semolina
Obtained from the milling of a balanced blend of high quality durum wheat.
Finely-milled.
Ideal for industrial and artisan bread-making, and also for pizzas, focaccia and crispy and golden fries
Ottenuta dalla sapiente miscelazione delle migliori varietà di frumento duro, la semola rimacinata di grano duro grazie all’elevato contenuto in proteine e in carotenoidi presenta peculiari caratteristiche di ordine tecnologico e nutrizionale rispetto agli sfarinati ottenibili da altri cereali. In particolare, la quantità e la qualità di proteine presenti nel rimacinato consentono un maggior assorbimento di acqua ed una più lenta cessione della stessa dal prodotto finito, con conseguente maggiore resa produttiva ed una conservabilità più duratura.
1 kg
5 kg
25 kg
25 kg
The Durum Wheat re-milled semolina
Obtained from the milling of a balanced blend of high quality durum wheat.
Finely-milled..
Ideal for industrial and artisan bread-making, and also for pizzas, focaccia and crispy and golden fries
Obtained from the skilful blending of the best varieties of durum wheat, the durum wheat remilled semolina, thanks to its high protein and carotenoid content, has peculiar technological and nutritional characteristics compared to the flours obtained from other cereals. In particular, the quantity and quality of proteins present in the remilled allow a greater water absorption and a slower release of the same from the finished product, with a consequent greater production yield and a longer lasting preservability.
Nutritional facts
The nutritional framework of the products obtained from the milling of durum wheat emphasize, in addition to the high content of proteins and dietary fiber, also the contribution in mineral elements such as potassium, iron and phosphorus and vitamins such as thiamine and niacin . It is also important to remember the presence of carotenoids with particular reference to lutein and beta-carotene, that among all the antioxidant substances with a health action present in wheat, seem to play a preventive role in the cellular aging process.