PRODUCT RANGE
PRODUCT RANGE
Select a view
PRODUCT LIST
DETAILED LIST OF PRODUCTS IN THE CATALOGUE
Semèle Antifilo
Antifilo is a ready‑mixed product to prevent rope spoilage and mould. It does not interfere with production or alter the flavour of the finished product. The product is mixed directly with flour in the dough mixer for packaged bread generally, parbaked bread, sliced bread, rye bread, pan loafs, rolls, buns and pizza.
Semèle Freddo
Freddo is a ready‑mixed enzyme additive for fermentation. It increases the stability of dough and improves volume and colour, giving the final product a lovely golden finish. It is suitable for refrigerated and frozen products, with the right enzyme activity helping the yeast to recover optimal performance after thawing.
Semèle Long Life
Long Life is a ready‑mixed enzyme complex that is mixed into flour to delay the natural processes causing the final product to go stale (thus extending shelf life), whilst maintaining its softness. It is suitable for doughs with common wheat flour and re‑milled semolina.
New
Tipo 1 Gusto
A mixture created specifically for the production of pizzas. Type 1 soft wheat flour, with a high W strength factor, with the addition of wheat germ which enhances the flavor and improves the nutritional characteristics.
| Type | Ready-Mixed |
| W Strength | 300 |
| Proofing | Long |
| Absorption | 61% |
| Protein | 15% |
| Max. Ash Content | 0,85% |
| Pack | 12,5 kg |
| Shelf Life | 6 months |
New
Pinsa Romana
It’s a professional blend, specific for the preparation of Pinsa alla Romana, it contains a special mix of: soft wheat flour, rice flour and soy flour. The result is a product that is crunchy on the crust and soft on the inside, highly digestible.
| Type | Ready-Mixed |
| W Strength | 340 |
| Absorption | 61% |
| Protein | 15% |
| Pack | 12,5 kg |
| Shelf Life | 6 months |
New
Integrale rinforzato
Strong Wholemeal Flour, rich in all nutrients such as vitamins, mineral salts and fibre, is a strong flour suitable for the preparation of wholemeal products with long maturation, both in bread making and pastry making, or with recipes particularly rich in fats.
| Type | Whole-wheat Flour |
| Proofing | Long |
| Absorption | 62% |
| Protein | 14,5% |
| Max. Ash Content | 1,7% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Page 6 of 6