d.INTEGRALE

Whole wheat semolina
Whole durum wheat semolina from integrated grinding®

Whole durum wheat semolina from integrated grinding® with high protein content, obtained from the best varieties of Italian and North American durum wheat.

 

The quantity and lightness of the contained fibers make it different from other semolina. It is easy to work with it because of the low-grainy texture and the fine grain.

 

It intensifies the taste and aroma of finished products by providing pleasantly sweet notes.

 

High hydration capacity improves the yield while long resistance to retrogradation of starch increases the preservation and durability of the finished product.

 

Use alone to prepare naturally leavened bread, fresh pasta, shortbreads, and biscuits.

 

Blend with soft wheat flour to improve pizza, fresh pasta and baking products, making them especially rustic, fragrant, and full-bodied.

USO:

Impasto diretto e indiretto

IDEALE PER:

Panificazione e pizzeria

SIZE:

10 kg

The Oirz project, the result of Molini Fagioli’s sustainable experience, has been presented.

A project designed for the production of soft wheat flour …

Unistrapg, Made in Italy, Food and Hospitality

The collaboration between local companies and the Degree Course Made …

Thirteen hectares and eighteen thousand trees: Il Bosco del Mulino is here in Collecchio

IInaugurated by Agugiaro & Figna, it will absorb 220 tons …

Follow us on

Subscribe to our Newsletter

  • @2021 Molini Fagioli S.R.L. Unipersonale
  • Cod.Fiscale/P.Iva 01166880540
  • Reg. Imprese di Perugia 01166880540
  • R.E.A. PG 126981
  • Company subject to management and coordination of Compagnia Generale Molini S.R.L.
  • Cod.Fiscale/P.Iva 02244810343
  • Reg.Imp. di Parma 02244810343
  • Strada dei Notari n. 25/27 – 43044 Collecchio (PR)