Its straw-coloured nuance echoes wheat fields. The correct absorption and its positive response to leavening make it ideal for producing large – or medium – sized bread, ciabattes and snacks, pizzas, focaccias and for pastry.
Remilled durum wheat semolina Red
| Humidity | 15,00% max |
| Ashes | <0,88% |
| Protein | 12,0% |
| W | 200 |
