MR Molino di Rovato, with high quality durum wheats,
helps the most skilled pasta-makers to obtain
a wide range of fresh pasta.
SEMOLINA FOR HANDICRAFT
Durum wheat semolina CODE: C
CHARATTERISTICS:
SUGGESTED USE:
Granulometry:
R.V.450: 1,00
R.V.350: 20,00
R.V.300: 20,00
R.V.250: 14,00
R.V.180: 20,00
P.V.180: 25,00
Dry gluten: min. 10% s.s.
Proteins: min.11% ss
Produced by extraction, it has a characteristic deep yellow colour and a granulometry that underlines the vivacity of the product. Particularly suitable for the production of all fresh traditional pasta.
Durum wheat semolina CODE: R
CHARATTERISTICS:
SUGGESTED USE:
Granulometry:
R.V.450: -
R.V.350: -
R.V.300: -
R.V.250: 13,00
R.V.180: 23,00
P.V.180: 64,00
Dry gluten: min. 11,5% s.s.
Proteins: min.12,5% ss
It has large uniform grain, it has an unmistakable colour which makes it particularly suitable for the preparation of soups in general, gnocchi, orecchiette, tagliatelle etc.