This ground semolina retains the aromatic notes of durum wheat and has a gluten composition that makes it suitable for soft wheat flours to obtain bread products with large pores.
It is useful during kneading and also for yeast base. It can be worked even by hand and is ideal for producing fresh pasta; can be used 100% or mixed with a fresh pasta flour.
DESIGNED FOR: Apulian bread, focaccia, fresh pasta.
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