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Whole wheat durum wheat semolina with high protein content.

Suitable for medium and long leavening and where great elasticity is required. The fine and homogeneous grain, perfectly calibrated, makes processing docile. Compared with other semolina, it differs in abundance and lightness in the fibers it contains. It should be hydrated slowly, balancing the recipe liquids, and kneaded carefully, allowing the fibers it contains to soften. The high hydration capacity improves yield, and the long resistance to retrogradation of the starch increases the shelf life and durability of the finished product. It is suitable for use purely in the making of sourdough and direct-rising breads, round pizzas and medium to large loaves, boxed breads, shortbread and cookies. Mixed with wheat flours it enriches pizza and baked goods by imparting rusticity, fragrance and characteristic body. Also usable as a dusting flour, it makes the crust rougher and imparts even more pronounced aromas and flavors.