The remilled durum wheat semolina is produced with selected grains, capable of excellent extensibility, absorption and hold. Particularly angular and with a golden color,
it is therefore suitable for the production of extruded pasta and can be used in addition to all types of pizza dough.
Chemical / physical characteristics
Humidity: max 15.5%
Ashes: max 0.80
Nitrogen substances: min 12.5%
Dry gluten quantity: min 11%
Wet gluten: min 29.2%
Absorption Min 53.5%
Stability min 14
10 kg bag.
It may contain traces of cereals containing gluten, milk, eggs, sesame seeds, soya and derivatives
To be stored preferably in a cool, airy and dry place.
Product subject to expiry: it is supplied with a residual life of 6/8 months
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