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DETAILED LIST OF PRODUCTS IN THE CATALOGUE
Rossa Re-milled Semolina
Medium‑strength product, recommended for soft‑dough recipes such as loaves, ciabattas and baguettes. It is also ideal for making crispy pizza and focaccia. The blend of selected durum wheats makes dough easy to work and is suitable for average proofing times. The result is top‑quality bread with a crumb featuring regular medium‑sized alveoli and a reliably golden crust.
| Type | Re-milled semolina |
| W Strength | 180 |
| Proofing | Medium |
| Absorption | 56% |
| Protein | 11.5% |
| Max. Ash Content | 0.9% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Tipo Extra Re-milled Semolina
Obtained from the selection of protein‑rich durum wheats that guarantee a good tolerance to proofing and long recipes, this flour is recommended for a high‑quality bread and is suitable for use with wood‑burning ovens and natural yeast. Breads typically made include ciabatta, loaves and baguettes, as well as low‑hydration recipes (50%).
| Type | Re-milled semolina |
| W Strength | 210 |
| Proofing | Medium, Long |
| Absorption | 58% |
| Protein | 12% |
| Max. Ash Content | 0.9% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Tipo Top Re-milled Semolina
This is a strong re‑milled semolina made from high‑protein durum wheats that give it excellent absorption and tolerance to long proofing. The end product is well developed with a golden crust and intensely yellow crumb. It is primarily recommended for use with wood‑burning ovens and natural yeast, for ciabatta, loaves and baguettes. Top is our best fine‑semolina for soft‑dough recipes.
| Type | Re-milled semolina |
| W Strength | 220 |
| Proofing | Long |
| Protein | 12.5% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Tipo L Re-milled Semolina
This flour is obtained by processing durum wheats that give the product excellent extensibility and workability. These essential properties make it ideal for manual low‑hydration recipes (45–50%). It is perfectly suited for typical Sicilian low‑hydration breads.
| Type | Re-milled semolina |
| W Strength | 140 |
| Proofing | Medium |
| Absorption | 50% |
| Protein | 11.5% |
| Max. Ash Content | 0.9% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Tipo LL Re-milled Semolina
This flour is obtained from selected wheats that give the product a modest strength and excellent workability, essential properties for manual recipes that require very low hydration (40% or below). This Re‑milled Semolina is therefore ideal for these low‑hydration breads.
| Type | Re-milled semolina |
| W Strength | 60 |
| Proofing | Medium |
| Absorption | 40% |
| Protein | 11.5% |
| Max. Ash Content | 0.9% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Tipo LS Re-milled Semolina
Tipo LS Re‑milled Semolina is recommended for low‑hydration doughs (45% or below), worked manually or by machine, which require a low strength and a high level of workability. The delicate milling employed for this flour and blend of wheats selected is particularly recommended for low‑hydration breads, pizza and various baked and fried snack recipes.
| Type | Re-milled semolina |
| W Strength | 80 |
| Proofing | Short |
| Absorption | 45% |
| Protein | 11.5% |
| Max. Ash Content | 0.9% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Nostro Grano Re-milled Semolina
Made exclusively with wheat grown in Sicily, this product is recommended for straight and two‑step doughs, long proofing times, use of a retarder‑proofer cabinet and all types of bread with high‑hydration recipes. It is particularly suitable for fermentation with a natural starter.
| Type | Re-milled semolina |
| W Strength | 240 |
| Absorption | 59% |
| Protein | 12.5% |
| Max. Ash Content | 0.88% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Pasta Fresca Semolina for Fresh Pasta
Semolina with a large particle size and intense yellow colour. This product is ideal for fresh and dried pasta, such as orecchiette, cavatelli, strozzapreti, etc. The absence of impurities and strong colour mean that it maintains its natural colouration for many days.
| Type | Semolina |
| Absorption | 14% |
| Protein | 11.5% |
| Max. Ash Content | 0.75% |
| Pack | 25 kg |
| Colour | b26, b28 |
| Shelf Life | 6 months |
Tipo SP Special Semolina
This semolina is obtained from processing of protein‑rich durum wheat adopting a special milling flow. The high protein content, golden colour and absence of impurities make this product particularly suitable for all types of fresh and dried pasta, including speciality varieties. The final product maintains its qualitative properties for days.
| Type | Semolina |
| Absorption | 14% |
| Protein | 12% |
| Max. Ash Content | 0.75 |
| Colour | b28 |
| Shelf Life | 6 months |
100% Italiano Semolina
Specialist semolina obtained by processing the best Italian durum wheat. The low ash content makes it suitable for fresh and dried pasta recipes. The uniform particle size, intense yellow colour and absence of impurities guarantee top‑quality pasta.
| Type | Semolina |
| Absorption | 14% |
| Protein | 12% |
| Max. Ash Content | 0.75% |
| Pack | 25 kg |
| Colour | b26 |
| Shelf Life | 6 months |
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