The regular consumption of cereal fiber reduces the fat and carbohydrate absorption bringing benefits to the body.
Our whole semolina has an excellent fiber content properly taken from the grinding process also considering the hygiene and health conditions and the vitamins and minerals, which are naturally found on wheat external surface.
Whole semolina is a great alternative to the traditional one without giving up on the taste and the technological quality of bakery products or pasta.
Wholemeal Durum wheat re-milled semolina RIMINT
PROTEINS (in dry matter): 13%
Dry gluten (in dry matter): 9%
Gluten index: minimum 50
ASH (in dry matter): 1.40-1.80
Fiber: 7%
W:
P/L:
Brabender: Abs. 68%
Potential use: Whole semolina obtained from a particular grinding process in order to preserve the high whole content without changing the taste of the final products.
It is intended for the industrial and handmade production of bakery (bread, focaccia) and suitable for long leavenings and fridge maturation; it guarantees a great production result thanks to the highest water absorption.
The final products have a high volume thanks to the high gluten extensibility and very hydrated and tasty guts guaranteeing a high fiber content.
It is suitable for pizza and pastry production.
Wholemeal Durum wheat semolina SI
PROTEINS (in dry matter): 13%
Dry gluten (in dry matter): 9%
Gluten index: minimum 70
ASH (in dry matter): 1.40-1.80
Fiber: 7%
Potential use: Whole semolina obtained from a particular grinding process in order to preserve the high whole content without changing the taste of the final products.
The high-medium granulometry renders the product particularly suitable for the production of regional fresh and bronze drawn pasta.