Durum semolina

Durum semolina for dry pasta

Properties

Usually, semolina is utilized to produce dry pasta (spaghetti, macaronis etc) and as the Rimacinata (Reground Semolina),it is obtained by processing durum wheat. Both products are also used to prepare a pasta having a better consistency, the only disadvantage of these products is a very long baking time (even 20 minutes). It can be used as such or mixed with “00” Pasta d’Oro® to improve the kneading process and reduce the baking time.

Bags 1-5-25 kg bags and bulk