HOME HISTORY IL MOLINO SEMOLINA THE BY-PRODUCTS CONTACTS EN “ancient family tradition” we have always used a traditional processing method, in particular the milling cylinders, brought to a low rpm, determine that process of slow processing that allows us to preserve the integrity of the organoleptic characteristics of the product and the fragrance and natural smells. Le nostre CERTIFICATE discover Ideal for the production of fresh and dry pasta Durum Wheat Semolina Obtained from the milling of a balanced blend of high quality durum wheat. Medium- grain milled. Ideal for the production of fresh and dry pasta Our durum wheat semolina has a medium-grain size. Ideal for the production of fresh and dry pasta. This use is mainly due to the functional characteristics of its proteins, to the high strength of the gluten and to the high content of pigments that make the pasta highly resistant in cooking, not sticky and of a pleasant amber yellow color. Besides the high quality of the proteins, the uniform granulometry and our traditional method of processing allow the semolina to maximize the organoleptic characteristics of the final product. 1 kg 5 kg 25 kg Ideal for industrial and artisan bread-making The Durum Wheat re-milled semolina Obtained from the milling of a balanced blend of high quality durum wheat. Finely-milled. Ideal for industrial and artisan bread-making, and also for pizzas, focaccia and crispy and golden fries Ottenuta dalla sapiente miscelazione delle migliori varietà di frumento duro, la semola rimacinata di grano duro grazie all’elevato contenuto in proteine e in carotenoidi presenta peculiari caratteristiche di ordine tecnologico e nutrizionale rispetto agli sfarinati ottenibili da altri cereali. In particolare, la quantità e la qualità di proteine presenti nel rimacinato consentono un maggior assorbimento di acqua ed una più lenta cessione della stessa dal prodotto finito, con conseguente maggiore resa produttiva ed una conservabilità più duratura. 1 kg 5 kg 25 kg Nutritional facts The nutritional framework of the products obtained from the milling of durum wheat emphasize, in addition to the high content of proteins and dietary fiber, also the contribution in mineral elements such as potassium, iron and phosphorus and vitamins such as thiamine and niacin . It is also important to remember the presence of carotenoids with particular reference to lutein and beta-carotene, that among all the antioxidant substances with a health action present in wheat, seem to play a preventive role in the cellular aging process. Copyright 2021 © Molino Calemma