Perciasacchi’s Remilled Semolina Flour is a quality flour obtained by grinding Perciasacchi durum wheat, a typical variety of Sicily. Regrinding consists in passing the semolina again through the mills to obtain a finer and more consistent flour.
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Perciasacchi’s Remilled Semolina Flour is a type of flour derived from the milling of Perciasacchi wheat, typical of Sicily. Perciasacchi wheat is an ancient variety of durum wheat, with a high protein and gluten content. Regrinding involves passing the semolina through the grinders again to obtain a finer, more consistent flour. Perciasacchi’s Remilled Semolina Flour is particularly suitable for the production of fresh pasta, bread and pizza, due to its ability to give a unique taste and crunchiness to the pasta.
Net weight: 1kg
Ideal for the preparation of: ideal for all preparations
Expiration and storage: 150 days from the date of production. Store in a cool, dry place at a temperature below 24°C (75°F).
Allergens: Gluten: naturally occurring in wheat, soy*, mustard*. *Soy and mustard allergens are not present in the production line. Any presence in the product is to be attributed to possible accidental contamination of the raw material during transportation or storage outside our production site. *May contain traces of soy.
|Valori nutrizionali medi||100 g|
|Valore energetico (KJ)||1466|
|Valore energetico (Kcal)||346|
|di cui acidi grassi saturi (g)||0,3|
|di cui zuccheri (g)||1,6|