100% ITALY

Italy is one of the world biggest durum wheat producers and a series of semolina suitable either for pasta-making and bakery comes from the selection of the best national qualities.
Thanks to that our clients can realize 100% Italian products with a real added value.
The final product strict traceability and the respect of the productive procedures guarantee the origin of raw materials.

PROTEINS (in dry matter): 11.5%
Dry gluten (in dry matter): 10%
Gluten index: minimum 70
ASH (in dry matter): 0,68%
YELLOW INDEX (b Minolta): minimum 24
Granulometry: Coarse
Potential use: Semolina exclusively obtained from Italian wheat.
This product has high and very calibrated granulometry and is suitable for the production of bronze drawn dry pasta and fresh pasta too.
It gives the products a good toughness after firing and a stable yellow index even after processing and long drying.

PROTEINS (in dry matter): 13%
Dry gluten (in dry matter): 12%
Gluten index: minimum 70
ASH (in dry matter): 0,68%
YELLOW INDEX (b Minolta): 24 min
Granulometry: Coarse
Potential use: Semolina with high protein content and gluten quality, it is obtained exclusively from the best Italian wheat.
This product has high and very calibrated granulometry and is suitable for the production of bronze drawn dry pasta.
It gives the products a good toughness after firing and a stable yellow index even after processing and long drying.

PROTEINS (in dry matter): 12.5%
Dry gluten (in dry matter): 11%
Gluten index: minimum 70
ASH (in dry matter): 0,87%
YELLOW INDEX (b Minolta): 22 min
Granulometry: Fine
Potential use: Semolina with medium granulometry and suitable for the production of industrial dry pasta. It gives the products a good toughness after firing and also a good yellow index.

PROTEINS (in dry matter): 12%
Dry gluten (in dry matter): 10%
Gluten index: minimum 70
ASH (in dry matter): 0,90% max
YELLOW INDEX (b Minolta): minimum 21
W : 210
P/L: 3.5
Brabender: Abs. 60.5% – Stab. 5 minutes
Potential use: Ground semolina intended for the industrial and handmande production of bakery (bread, focaccia) and suitable for long leavenings and fridge maturation. Such semolina produces hard doughs and guarantees a great production result thanks to the high water absorption. The final products have a good volume thanks to the high gluten extensibility and yellow and fluffy guts.