Durum wheat re-milled semolina

Re-milled durum wheat semolina, obtained from the selection of the best durum wheat, is particularly suitable for the production of fragrant homemade bread, pizzas and focaccias and the preparation of pasta with manual processing or automatic machines to get excellent fettuccine, guitar-shaped macaroni, gnocchi, lasagne, cannelloni and any other format with or without eggs.
Available in packs of 1 kg
Streght: 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 345 Kcal 1430 KJ
Fat /% 0.10 0.10 saturated /%
Carbohydrates /% 71,00 5.5 sugars
Fibers /% 1.40  
Protein /% 13,00  
Salt / % 0.001


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