Tumminia’s re-milled semolina flour has a high gluten content, which gives it an excellent leavening capacity and a unique consistency. It is commonly used for the production of bread, pizza and fresh pasta, such as spaghetti, fusilli, rigatoni and other long pasta shapes. Its crunchiness and unique taste make pasta made with this flour particularly suitable to accompany robust and tasty sauces. Furthermore, due to its unique taste it is also used for the production of sweets, biscuits and rustic pizzas.
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The Tumminia Remilled Semolina Flour is a type of flour derived from the grinding of Tumminia wheat, typical of Sicily. Tumminia 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. The re-milled semolina flour of Tumminia is mainly used for the production of bread and fresh pasta, due to its ability to give a unique taste and a crunchiness to the pasta.
Net weight: 1kg
Ideal for the preparation of: typical bread, focaccia, biscuits and breadsticks.
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)||1444|
|Valore energetico (Kcal)||342|
|di cui acidi grassi saturi (g)||0,4|
|di cui zuccheri (g)||1,5|