Durum wheat semolina, ground
Ingredients: Durum wheat semolina, ground
Allergens: Contains Wheat
per 100g | serving 100g** | |
Energy | 1448 kJ | 1448 kJ |
341 kcal | 341 kcal | |
Fat | 1.0 g | 1.0 g |
of which saturated fatty acids | 0.22 g | 0.22 g |
Carbohydrates | 71.0 g | 71.0 g |
of which sugars | 2.5 g | 2.5 g |
Protein | 12.0 g | 12.0 g |
Salt (equivalent to sodium)* | 0.004 g (1.6 mg) | 0.004 g (1.6 mg) |
*Valid for Australia | ||
**Serving size: 100 g | ||
No. of Servings: 10 |
Ground semolina recommended for bread, focaccia, fresh pasta, and fresh egg pasta.
It is recommended on its own or mixed with ’00’ Divella flour for manual dough or with bread and pasta making machines.
Characterized by its typical yellow color, thanks to its finer grain compared to durum wheat semolina, it absorbs water more quickly during kneading and is easier to roll out and work with. It is ideal for making excellent ‘pane pugliese’, to give more fragrance and to achieve more golden and crispy savory preparations (or frying).
To discover all the products in the Divella Flour and Semolina line or for recipes, suggestions, and curiosities, visit the website www.divella.it.
Recommended for Bread, Focaccia, and Fresh Pasta
Maximum moisture 15.50 percent