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Medium‑strength product, recommended for soft‑dough recipes such as loaves, ciabattas and baguettes. It is also ideal for making crispy pizza and focaccia. The blend of selected durum wheats makes dough easy to work and is suitable for average proofing times. The result is top‑quality bread with a crumb featuring regular medium‑sized alveoli and a reliably golden crust.
TypeRe-milled semolina
W Strength180
ProofingMedium
Absorption56%
Protein11.5%
Max. Ash Content0.9%
Pack25 kg
Shelf Life6 months
Product Specification
Obtained from the selection of protein‑rich durum wheats that guarantee a good tolerance to proofing and long recipes, this flour is recommended for a high‑quality bread and is suitable for use with wood‑burning ovens and natural yeast. Breads typically made include ciabatta, loaves and baguettes, as well as low‑hydration recipes (50%).
TypeRe-milled semolina
W Strength210
ProofingMedium, Long
Absorption58%
Protein12%
Max. Ash Content0.9%
Pack25 kg
Shelf Life6 months
Product Specification
This is a strong re‑milled semolina made from high‑protein durum wheats that give it excellent absorption and tolerance to long proofing. The end product is well developed with a golden crust and intensely yellow crumb. It is primarily recommended for use with wood‑burning ovens and natural yeast, for ciabatta, loaves and baguettes. Top is our best fine‑semolina for soft‑dough recipes.
TypeRe-milled semolina
W Strength220
ProofingLong
Protein12.5%
Pack25 kg
Shelf Life6 months
Product Specification
This flour is obtained by processing durum wheats that give the product excellent extensibility and workability. These essential properties make it ideal for manual low‑hydration recipes (45–50%). It is perfectly suited for typical Sicilian low‑hydration breads.
TypeRe-milled semolina
W Strength140
ProofingMedium
Absorption50%
Protein11.5%
Max. Ash Content0.9%
Pack25 kg
Shelf Life6 months
Product Specification
This flour is obtained from selected wheats that give the product a modest strength and excellent workability, essential properties for manual recipes that require very low hydration (40% or below). This Re‑milled Semolina is therefore ideal for these low‑hydration breads.
TypeRe-milled semolina
W Strength60
ProofingMedium
Absorption40%
Protein11.5%
Max. Ash Content0.9%
Pack25 kg
Shelf Life6 months
Product Specification
Tipo LS Re‑milled Semolina is recommended for low‑hydration doughs (45% or below), worked manually or by machine, which require a low strength and a high level of workability. The delicate milling employed for this flour and blend of wheats selected is particularly recommended for low‑hydration breads, pizza and various baked and fried snack recipes.
TypeRe-milled semolina
W Strength80
ProofingShort
Absorption45%
Protein11.5%
Max. Ash Content0.9%
Pack25 kg
Shelf Life6 months
Product Specification
Made exclusively with wheat grown in Sicily, this product is recommended for straight and two‑step doughs, long proofing times, use of a retarder‑proofer cabinet and all types of bread with high‑hydration recipes. It is particularly suitable for fermentation with a natural starter.
TypeRe-milled semolina
W Strength240
Absorption59%
Protein12.5%
Max. Ash Content0.88%
Pack25 kg
Shelf Life6 months
Product Specification
Semolina with a large particle size and intense yellow colour. This product is ideal for fresh and dried pasta, such as orecchiette, cavatelli, strozzapreti, etc. The absence of impurities and strong colour mean that it maintains its natural colouration for many days.
TypeSemolina
Absorption14%
Protein11.5%
Max. Ash Content0.75%
Pack25 kg
Colourb26, b28
Shelf Life6 months
Product Specification
This semolina is obtained from processing of protein‑rich durum wheat adopting a special milling flow. The high protein content, golden colour and absence of impurities make this product particularly suitable for all types of fresh and dried pasta, including speciality varieties. The final product maintains its qualitative properties for days.
TypeSemolina
Absorption14%
Protein12%
Max. Ash Content0.75
Colourb28
Shelf Life6 months
Product Specification
Specialist semolina obtained by processing the best Italian durum wheat. The low ash content makes it suitable for fresh and dried pasta recipes. The uniform particle size, intense yellow colour and absence of impurities guarantee top‑quality pasta.
TypeSemolina
Absorption14%
Protein12%
Max. Ash Content0.75%
Pack25 kg
Colourb26
Shelf Life6 months
Product Specification