ORGANIC PRODUCTS Bio semolina comes from the grinding of the best Italian wheat, which are farmed and supervised without any chemical synthesis product. Durum wheat comes especially from Southern Italy, one of the most ideal lands for the plantation of bio cereals. Organic Wholemeal Durum wheat semolina SIBIO PROTEINS (in dry matter): 12.5% Dry gluten (in dry matter): 9% Gluten index: 70 ASH (in dry matter): 1.40-1.80% Fiber: 7% Potential use: Semolina exclusively obtained from bio Italian wheat. This product has a medium granulometry and is suitable for the production of bronze drawn dry pasta and fresh pasta too. Such semolina gives the products a good tenacity thanks to the high gluten index. Organic Durum wheat semolina SBIO PROTEINS (in dry matter): 11.5% Dry gluten (in dry matter): 9.5% Gluten index: 90 ASH (in dry matter): 0,85% YELLOW INDEX (b Minolta): 21 minimum Potential use: Semolina exclusively obtained from bio Italian wheat. This product has a medium granulometry and is suitable for the production of bronze drawn dry pasta and fresh pasta too. Such semolina gives the products a good tenacity thanks to the high gluten index. Organic Durum wheat re-milled semolina RIMBIO PROTEINS (in dry matter): 11.5% Dry gluten (in dry matter): 9.5% Gluten index: 90 ASH (in dry matter): 0,90% max YELLOW INDEX (b Minolta): 21 minimum W : 200 P/L: 3.5 Brabender: Abs. 59% – Stab. 5 minutes Potential use: Ground semolina from bio Italian durum wheat intended for the industrial and handmande production of bakery (bread, focaccia) and suitable for long leavenings and fridge maturation. Such semolina produces hard doughs and guarantees a great production result thanks to the high water absorption. © Molino Mininni Italy – P. Iva 04309470724 – Reserved Area – Privacy Policy – Extended Cookie Policy Progetti Custom Questo sito utilizza cookie di terze parti anche per inviarti pubblicità e servizi in linea con le tue preferenze. Chiudendo questo banner, scorrendo questa pagina o cliccando qualunque suo elemento acconsenti all’uso dei cookie. Se vuoi saperne di più o negare il consenso a tutti o ad alcuni cookie CLICCA QUI.X