This durum wheat is finely ground with semolina’s signature yellowish tint and resistant and elastic gluten. Ideal for certain traditional pastas and breads, and wherever the distinctive colour, texture and flavour characteristics of semolina are desired. Protein 12.5%
Pizzas created with Dallagiovanna flours have fragrance, flavour and crispiness. They are also perfect for modern technology and methods such as cold fermentation.At Molino we value quality over quantity: alongside the tradition of cleaning the wheat to improve the reaction of proteins and starch, there is a milling ethic of
Baking powder with vanillin flavor for cooking. Perfect for use in baking giving a delicate vanilla fragrance for soft cakes, sponge cakes, pastries and cookies.
