On
the basis of the good Italian pasta in the world, there
are high quality wheats, just like the ones produced by
MR Molino di Rovato e for all the Pasta producers that
operate in the name of tradition.
SEMOLINA FOR INDUSTRY
Durum wheat semolina CODE: N
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. 11% s.s.
Proteins: min.12% ss
Sharp-edged granular product produced by grinding followed by sifting of selected mixtures of national durum wheat. Particularly suitable for all types of dry pasta.
Durum wheat semolina CODE: P or PROTEIC
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. 12% s.s.
Proteins: min.13% ss
Sharp-edged granular product produced by milling followed by sifting of selected mixtures of national durum wheat. High protein content particularly suitable for all types of dry pasta.