Durum wheat semolina

Durum wheat semolina, obtained only from the heart of the grain of wheat thanks to a low yield of grinding, is characterized by the typical intense yellow color and a coarse and uniform grain. Used for the production of pasta, fresh pasta, fresh egg pasta and cous cous, it is ideal for obtaining the most varied pasta shapes such as orecchiette, caserecce, tagliatelle, lasagna and any other size with or without eggs.
Available in packs of 25 kg

Strenght   W 200 min.

Technical specifications

Organoleptic characteristics

Typical smell and taste.
Absence of foreign notes.

Chemical-physical characteristics

Humidity % Max. 15.50
Ashes% Max. 0.90

Farinographic analysis

Water Absorption Min. 58.00
CD stability Min. 10.00

Amilographic analysis

Maximum viscosity Min.700

Alveographic analysis

W Min. 200
P / L Min. 0.50
Gluten Min. 10.50

Microbiological characteristics

  Maximum tolerated value Unit
Total Bacterial Charge 10E5 1 g
Total Coliforms 5 * 10E2 1 g
Escherichia coli <10 1 g
Molds 5 * 10E3 1 g
Yeasts 1.00E + 04 1 g
Salmonella Absent / 125 g
Staphylococcus Aureus <10 1 g
Bacillus Cereus 10E3 1 g

Nutritional values

  Maximum tolerated value Unit
Power 348 Kcal 1476 KJ
Fat /% 1.00 0.10 saturated /%
Carbohydrates /% 72,00 3.0 sugars
Fibers /% 2.50  
Protein /% 11,50  
Salt / % 0.025


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