Re-grinded
wheats of MR Molino di Rovato allow bread-makers
to produce, on top of traditional bread, also "Pugliese bread",
considered higher quality bread, and more and more requested
by customers.
SEMOLINA BREAD-MAKING
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
Produced by extraction, it is very fine which makes it particularly suitable for bread or fresh home-made pasta (gnocchi, orecchiette, tagliatelle).