Reground Durum Wheat Semolina – 1kg

This reground durum wheat semolina is ideal for demanding artisans. Its fine grind, rich in protein (13%) and with excellent consistency (W 230), makes it perfect for making fresh pasta and durum wheat bread , including the famous Altamura bread .

It is also used as working semolina to flour the pizza maker's work surface: it prevents the dough from sticking and gives a slight crispness to the base of the pizza.

Technical characteristics:

✅ Type: Reground durum wheat semolina
✅ Weight: 1 kg
✅ Protein: 13%
✅ Baking strength: W 230
✅ Elasticity (P/L): Up to 2.30
✅ Shelf life: 9 months
✅ Origin: Italy
✅ Use: Fresh pasta, breads, artisan pizza
✅ Brand: (indicate if known)

Ideal for:

– Fresh homemade pasta (tagliatelle, orecchiette, trofie, etc.)
– Ravioli and stuffed pasta
– Durum wheat bread (e.g. Altamura bread)
– Pizza work semolina (pizza maker’s work surface)

Why adopt it?
✔️ Fine texture, ideal for gentle kneading
✔️ Typical taste of durum wheat, intense and rustic
✔️ Excellent performance for crafting