Sicilian durum wheat remilled semolina flour is commonly used for the production of fresh pasta, such as spaghetti, fusilli, rigatoni, and other long pasta shapes. It is also suitable for bread and pizza making, as its high gluten content ensures good leavening.
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Sicilian durum wheat remilled semolina flour is a type of flour derived from the milling of durum wheat, typical of Sicily. Durum wheat semolina is characterized by a high protein and gluten content, making it suitable for making pasta and bread. Regrinding involves passing the semolina through the grinders again to obtain a finer, more consistent flour.
Net weight: 1kg
Ideal for making: bread, fresh pasta, pizza and focaccia.
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)||1484|
|Valore energetico (Kcal)||350|
|di cui acidi grassi saturi (g)||0,2|
|di cui zuccheri (g)||1,3|