Remilled Semolina Durum Wheat - 25 kg - Mininni Altamura

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Mininni Altamura Remilled Durum Wheat Semolina is an ideal flour for making excellent bread.

Mininni Altamura Semola Rimacinata di Grano Duro is obtained from the expert blending of the best varieties of durum wheat. The "remilled semolina" is characterized by the presence of proteins and gluten, substances that determine the bread-making quality of the flour and the nutritional quality of the related finished products, differentiating them from those obtained with soft wheat flours for their particular fragrance and shelf life.

The proteins in Mininni Altamura Semola Rimacinata di Grano Duro flour are also credited with the peculiar characteristic of a greater capacity to retain water, which gives a longer conservation to the finished products and a greater production yield (from 100 kg of re-milled durum wheat semolina, on average, 130/140 kg of bread are obtained).

Re-milled durum wheat semolina is mainly used in the production of bread.
type “Altamura” or “Pugliese” and more recently to produce, on an industrial level, sandwich bread, croutons, frise, slippers, rolls, biscuits or equivalent products which have an extremely uniform and compact alveolation.
Finally, it should be underlined that the carotenoid content which gives the product its characteristic amber yellow colour is clearly higher than that of other wheat milling products, as a consequence of the greater localisation and concentration in the external part of the caryopsis.

Characteristics:
PROTEIN (dry matter values): 12% Dry gluten (dry matter values): 10.5% Gluten index: 75 ASH (dry matter values): 0.90% YELLOW INDEX (b Minolta): 22 minimum W: 200 P/L: 2.5 Brabender: Abs.61% – Stab. 7 min

Possible use:

The re-milled semolina intended for industrial and artisanal bread-making (bread, focaccia, etc.) is also suitable for long leavening and maturation in the refrigerator. It produces dough with good extensibility and guarantees excellent production yield thanks to the high water absorption. The finished products have a good volume and a thick and crunchy crust.

25kg bag