100% ITALY Italy is one of the world biggest durum wheat producers and a series of semolina suitable either for pasta-making and bakery comes from the selection of the best national qualities. Thanks to that our clients can realize 100% Italian products with a real added value. The final product strict traceability and the respect of the productive procedures guarantee the origin of raw materials. Durum wheat semolina S2N PROTEINS (in dry matter): 11.5% Dry gluten (in dry matter): 9.5% Gluten index: 90 ASH (in dry matter): 0,66% YELLOW INDEX (b Minolta): 25 min Granulometry: Coarse Potential use: Semolina exclusively obtained from Italian wheat. This product has high and very calibrated granulometry and is suitable for the production of bronze drawn dry pasta and fresh pasta too. It gives the products a good toughness after firing and a stable yellow index even after processing and long drying. Durum wheat semolina S2NP13 PROTEINS (in dry matter): 13% Dry gluten (in dry matter): 11.5% Gluten index: 90 ASH (in dry matter): 0,68% YELLOW INDEX (b Minolta): 26 min 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 semolina S3STD PROTEINS (in dry matter): 11% Dry gluten (in dry matter): 9.5% Gluten index: 90 ASH (in dry matter): 0,87% YELLOW INDEX (b Minolta): 26 min Granulometry: Fine Potential use: Semolina with medium granulometry and suitable for the production of industrial dry pasta. It gives the products a good toughness after firing and also a good yellow index. RIMN PROTEINS (in dry matter): 11% Dry gluten (in dry matter): 9.5% Gluten index: 90 ASH (in dry matter): 0,90% max YELLOW INDEX (b Minolta): 21 minimum W : 180 P/L: 3.5 Brabender: Abs. 62% – Stab. 5 minutes Potential use: Ground semolina 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. The final products have a good volume thanks to the high gluten extensibility and yellow and fluffy guts. © 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