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Durum wheat semolina

A special milling system allows to extract from the core of the grain a high quality product with a high stability in gluten and low in bacterial agents, whereby the finished product presents high hygienic and sanitary standards.
“Gauged flour” (low in gluten) is utilized in homemade productions, especially in the production of fresh pasta and pasta dried at low temperatures. These products are different from those made with common bran due to their amber colouring, high resistance in cooking, typical flavour and almost total absence of “black heads”.

The high quantity in proteins and the even texture allow the flour to develop to the full the organoleptic qualities (flavour and fragrance) of the final product. In the course of the years, the Company has generated different types of flour for the different ranges of production; these differ as far as texture, minerals and nitrogenous substances are concerned. Hence, the flour is classified as follows:

Semola-di-grano-duro-S1 mininni

Durum wheat semolina S1

PROTEINS  (in dry matter): 12%
Dry gluten (in dry matter): 10.5%
Gluten index: 75
ASH (in dry matter): 0,60%
YELLOW INDEX (b Minolta): minimum 30
Granulometry: very coarse
Potential use: Special semolina suitable for the production of handmade and fresh pasta in small laboratories. It gives the products a great toughness after firing and a stable yellow index even after processing.

Durum wheat semolina S2

PROTEINS (in dry matter): 12%
Dry gluten (in dry matter): 10.5%
Gluten index: 75
ASH (in dry matter): 0,60%
YELLOW INDEX (b Minolta): 27 min
Granulometry: Coarse
Potential use: Semolina with high and very calibrated granulometry suitable for the prodution of bronze drawn dry pasta and fresh handmade pasta too. It gives the products an excellent toughness after firing and a stable yellow index even after processing and long drying.

Durum wheat semolina S2 SAG

PROTEINS (in dry matter): 13%
Dry gluten (in dry matter): 11.5%
Gluten index: 70
ASH (in dry matter): 0,68%
YELLOW INDEX (b Minolta): minimum 30
Granulometry: Coarse
Potential use: Semolina obtained from the best Italian and foreign wheat with granulometry and very high yellow index having also considerable gluten content.
Semolina suitable for the production of bronze drawn dry pasta and fresh stuffed pasta since it gives the products an excellent elasticity and malleability.
It also gives the products a good toughness after firing and a high and stable yellow index even after processing and long drying.

semola

Durum wheat semolina S2N

PROTEINS (in dry matter): 11%
Dry gluten (in dry matter): 9.5%
Gluten index: 90
ASH (in dry matter): 0,66%
YELLOW INDEX (b Minolta): 25 min
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 handmade pasta too.
It gives the products a good toughness after firing and a stable yellow index even after processing and long drying.

semola

Durum wheat semolina S2NP12

PROTEINS (in dry matter): 12%
Dry gluten (in dry matter): 10.5%
Gluten index: 90 ASH (in dry matter): 0,68%
YELLOW INDEX (b Minolta): 25 min
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.

semola

Durum wheat semolina S2NP13

PROTEINS (in dry matter): 13%
Dry gluten (in dry matter): 11.5%
Gluten index: 90
ASH (in dry matter): 0,68%
YELLOW INDEX (b Minolta): 26 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.

Durum wheat semolina S3STD

PROTEINS (in dry matter): 11%
Dry gluten (in dry matter): 9.5%
Gluten index: 90
ASH (in dry matter): 0,87%
YELLOW INDEX (b Minolta): 21 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.

semola S3sm mininni

Durum wheat semolina S3

PROTEINS (in dry matter): 12%
Dry gluten (in dry matter): 10.5%
Gluten index: 75
ASH (in dry matter): 0,87%
YELLOW INDEX (b Minolta): 23 min
Granulometry: Fine
Potential use: Semolina with medium granulometry and suitable for the production of industrial dry pasta with medium protein index.
It gives the products a good toughness after firing and a medium yellow index.

Durum wheat semolina S3SAG

PROTEINS (in dry matter): 13%
Dry gluten (in dry matter): 11.5%
Gluten index: 70
ASH (in dry matter): 0,87%
YELLOW INDEX (b Minolta): 24 min
Granulometry: Fine
Potential use: Semolina with medium granulometry and suitable for the production of industrial dry pasta with high protein index.
It gives the products a very good toughness after firing and a high yellow index.

Wholemeal Durum wheat semolina SI

PROTEINS (in dry matter): 13,5%
Dry gluten (in dry matter): 10%
Gluten index: 70
ASH (in dry matter): 1.40-1.80
Fiber: 7%
Potential use: Whole semolina obtained from a particular grinding process in order to preserve the high whole content without changing the taste of the final products.
The high-medium granulometry renders the product particularly suitable for the production of regional fresh and bronze drawn pasta.