Semolina

RE-GROUND GOLD

€ 1,80

Refined durum wheat semolina Pugliese bread, filoni, zoccoletti, focaccias It may be used for the preparation of dough with either the straight dough method or the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for approx. 18 hours). ​​​​​​​The finished products have the following characteristics: crisp golden crust, soft crumb with large, regular hole structure. ​​​​​​​Cereal used Blend of Italian and European GMO free durum wheat varieties.