Semolina Flour
Description
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PROTEINS (in dry matter): 13%
Dry gluten (in dry matter): 12%
Gluten index: minimum 70
ASH (in dry matter): 0,68%
YELLOW INDEX (b Minolta): minimum 24
Granulometry: Coarse
Potential use: Semolina with high protein content and gluten quality, it is obtained exclusively from the best Italian wheat.
This product has high and very calibrated granulometry and is suitable for the production of bronze drawn dry pasta.
It gives the products a good toughness after firing and a stable yellow index even after processing and long drying.
Durum wheat variety Russello is an ancient variety of wheat once cultivated throughout the Sicily, now spread to a limited extent in some limited areas of the island.
It is distinguished by the height of the ear higher than the other grains, about 180 cm, and by a high protein content (12% -14%.)
As for baking it is used to produce “hard dough” bread (having a very high toughness / elasticity ratio attributed to the former), according to the traditionally widespread technique in the province of Ragusa, the achievable results are exceptional: both on the organoleptic and on the visual level.
It is distinguished by the height of the ear higher than the other grains, about 180 cm, and by a high protein content (12% -14%.)
As for baking it is used to produce “hard dough” bread (having a very high toughness / elasticity ratio attributed to the former), according to the traditionally widespread technique in the province of Ragusa, the achievable results are exceptional: both on the organoleptic and on the visual level.
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