Remilled Semolina from Durum Wheat with Live Wheat Germ

Our remilled semolina from durum wheat is the result of careful selection of the best grains of the Marco Aurelio variety, characterized by a high protein content. These grains are cultivated with integrated farming methods in the beautiful and sunny region of Puglia.

The Importance of Non-GMO Cereals in Our Modern Agriculture

Despite technological progress, the modern grains we cultivate in our fields remain non-GMO, respecting agricultural tradition and preserving the biodiversity of our ecosystem.

Quality Cereals

Our cereals are free of mycotoxins and glyphosate. We have carefully chosen modern high-strength cereal varieties to obtain grains with a high gluten and protein index, essential for obtaining top-quality semolina.

Cylinder Milling

Our cylinder milling process maintains all the nutritional characteristics of the wheat. The basis of our company philosophy is the decision to fully preserve the live wheat germ, without subtracting it, and to create our flours without the addition of any artificial or chemical additives. The integrity of the wheat germ gives our flours significant nutritional properties, positively influencing the cooking of the product and the liquid absorption capacity. The result is a genuine and healthy product, perfect for a balanced diet.

Proteins

Our remilled semolina from durum wheat has a protein content between 13.50% and 14.50%. Thanks to these characteristics, our flour lends itself to various culinary preparations.

Liquid Absorption

With a liquid absorption of more than 70%, we recommend gradual hydration, 50% immediately and the remaining gradually and as needed.

Storage and Expiry

For optimum freshness, we recommend consuming the flour within 6 months from production. The flour should be stored at a temperature between 20 and 22°C, with a relative humidity of 65% - 68%.

Uses of our Remilled Semolina from Durum Wheat

Our remilled semolina from durum wheat with a protein content of 14% is a very versatile ingredient in the kitchen. Here are some of its gastronomic applications, starting from the one you mentioned:

1. Bronze-drawn dry pasta: Thanks to its high protein content, this semolina is particularly suitable for the production of dry pasta. The proteins encourage the formation of a strong gluten structure that allows the pasta to maintain its cooking, not release starch, and absorb a lot of water, resulting in high-quality pasta.
2. Fresh pasta: Although fresh pasta is often made with "00" flour, remilled semolina from durum wheat can be used for a more robust and flavorful result.
3. Pizza and focaccia: Remilled semolina from durum wheat can be used in the preparation of doughs for pizza and focaccia, giving a crispy texture and a distinctive flavor.
4. Biscuits and sweets: Some sweets and biscuits, particularly those traditional of southern Italy, use remilled semolina from durum wheat.
5. Dough for Round Pizza and Pan Pizza: Remilled semolina from durum wheat can be used to give more crispiness to doughs for pizza, both round and pan. When mixed 30% with a type 0 flour, it gives the dough a longer life and a crunchier texture. This is ideal for pan pizzas, but also works well for round pizzas.
6. Couscous: Couscous is a traditional dish from North Africa and the Middle East. Remilled semolina from durum wheat is the main ingredient for the preparation of couscous. It is steamed and can be served as an accompaniment to various dishes of meat, vegetables, or soups.
7. Khubz: Khubz is the traditional bread of Arab cuisine. Remilled semolina from durum wheat can be used to prepare khubz, giving it a denser consistency and a slightly more intense flavor.
8. Fatteh: Fatteh is a dish based on Arab bread, chickpeas, and yogurt. Remilled semolina from durum wheat can be used to prepare the crumbled Arab bread that is used as a base for fatteh.
9. M'hanncha: M'hanncha is a snake-shaped Moroccan sweet. Remilled semolina from durum wheat can be used to prepare the pastry that wraps the almond, cinnamon, and sugar filling.
10. Arab pastry: Remilled semolina from durum wheat can be used to prepare a thin and resistant pastry that is used to wrap various fillings such as meat, cheese or vegetables to prepare sweet and savory dishes like briouats or samosas.
11. Kibbeh: Kibbeh is a dish widespread in different regions of the Middle East. Remilled semolina from durum wheat is used in the preparation of the outer pasta of kibbeh, which can be fried or baked and is filled with ground meat, onions, and spices.
12. Manti: Manti are a type of stuffed pasta typical of Arab cuisine. Remilled semolina from durum wheat can be used to prepare the thin pastry that is filled with ground meat, cheese or vegetables and served with a sauce or dressing.
13. Harissa: Harissa is a spicy sauce very popular in Arab cuisine. Remilled semolina from durum wheat can be used as one of its ingredients to obtain a thicker consistency and greater flavor retention.
14. Yorkshire pudding: Remilled semolina from durum wheat can be added to the mixture for Yorkshire pudding to give a lighter consistency and a crispy crust.
15. Oven-baked meals: You can use remilled semolina from durum wheat as the main ingredient to prepare oven-baked meals like cottage pie or shepherd's pie. The semolina can be added to the mashed potatoes to obtain a crispier topping.
16. Scones: Remilled semolina from durum wheat can be used in the preparation of scones to obtain a firmer consistency and a slightly crunchier crust.
17. Pudding: Remilled semolina from durum wheat is the key ingredient for preparing traditional English pudding. It can be used in the preparation of bread pudding, semolina pudding, or fruit pudding.
18. Crumble: Remilled semolina from durum wheat can be used in the preparation of crumble, a baked sweet with a crispy topping made of flour, butter, and sugar. Adding semolina can give a crunchier consistency to the crumble.
19. Pancakes: You can use remilled semolina from durum wheat in the preparation of pancakes, such as corn pancakes or potato pancakes. The semolina can help achieve a firmer consistency and uniform browning.
20. Scotch eggs: Remilled semolina from durum wheat can be used as a coating for Scotch eggs, a traditional English dish composed of hard-boiled eggs wrapped in minced meat and breaded.
21. Plum pudding: You can use remilled semolina from durum wheat in the preparation of plum pudding, a baked sweet with a plum base and a topping made of semolina and sugar.

In general, high-strength remilled semolina from durum wheat with a protein content of 14% is ideal for all preparations where a robust structure and rich flavor are sought.

Types of doughs and processes indicated

Leavening is a very delicate process and can vary greatly depending on the recipe, the flour used, the temperature, and the type of yeast. These are our general suggestions for leavening doughs made with remilled semolina from durum wheat.

For direct doughs with sourdough:

• At room temperature (24-26°C), the dough may require 3 to 6 hours to rise, depending on the strength of the sourdough. Using 150-200g of refreshed sourdough for 500g of flour is a good starting point.
• For hydration, 60-65% (i.e., 300-325g of water for 500g of flour) is a good starting point for remilled semolina from durum wheat.

Direct dough with brewer's yeast:

• At room temperature (about 20-24°C), the dough should rise for about 1.5-2 hours. In this case, use 10 to 15 grams of fresh brewer's yeast for 500 grams of flour.
• For hydration, with remilled semolina from durum wheat you can start with 60-65% of water by weight compared to the flour, so 300 to 325 grams of water for 500 grams of flour.

In the refrigerator (4°C), the dough can rise from 12 to 48 hours. Cooling slows down the yeast activity, allowing a longer fermentation and a more developed flavor.

Biga with sourdough:

To prepare a biga with sourdough, you could use from 100 to 200 grams of active sourdough for 500 grams of flour, with hydration from 50% to 60%. In this case, the biga should rise at room temperature for about 4-6 hours, or in the refrigerator for 12-24 hours. Once the biga is ready, it can be added to the final dough. In this case, room temperature leavening should take about 2-3 hours. In the refrigerator, the dough should rise for an additional 10-24 hours. Keep in mind that these are approximate estimates and the actual leavening time can vary depending on specific conditions, such as the room temperature, humidity, and the strength of your sourdough.

For the biga with brewer's yeast:

The biga is a type of pre-ferment used in baking. Typically, a biga can be made with about 1-2% of brewer's yeast compared to the weight of the flour (so 5-10g of yeast for 500g of flour), 50% of the total flour and hydration is usually between 50% and 60%. Once the biga is prepared, it can be left to rise at room temperature for about 14-16 hours, or in the refrigerator for 24 hours. After this period, the biga is added to the final dough, which then will require further leavening before being baked. For the final dough with the biga, room temperature leavening should take about 2-3 hours, while in the refrigerator it may take from 10 to 24 hours. Keep in mind that these are general guidelines and adjustments may be necessary based on specific variables, like room temperature, humidity, and the specific strength of your yeast.

Yeast Management: Seasonal Adjustments for Perfect Doughs

Proper yeast management is just as important and requires adjustments based on the seasons. During the summer, when temperatures are higher, it is advisable to reduce the amount of yeast to 1 gram per kilo of dough and increase the amount of salt to 25 grams per kilo. Conversely, during the winter, when temperatures are lower, it is advisable to increase the amount of brewer's yeast to 2 grams and decrease the amount of salt to 20 grams per kilo.

Flour Hydration: A Key Element for a Perfect Dough

To get a perfect dough, correct hydration of the flour is essential. Follow these guidelines for an optimal result: incorporate 50% of the total water directly with the flour and gradually add the remaining half. Keep in mind that the temperature of the water varies depending on the seasons: in the summer and during hot days, it is advisable to use refrigerated water at 4°C, while in winter and during cold days, tap water is sufficient.

Dough Mode and Hydration: Influences on the Final Result

The dough is a fundamental element to obtain a quality product. The choice of the dough mode affects the possible hydration and the final result. When kneading by hand, it is important to bear in mind that high hydrations are not easily achievable, so it is recommended not to exceed 60% hydration. In the case of a dough with a planetary mixer, it is suggested to adopt the same hydration of the dough made by hand, being careful not to overheat the dough to avoid compromising the structure of the gluten. With a professional or semi-professional spiral mixer, you can move towards higher hydrations, which vary based on the strength of the product and the amount of fibers present. It is advisable to start the dough at low speed and gradually increase it until the final dough is reached.

Cooking

Our remilled semolina from durum wheat is suitable for cooking in an electric, wood, gas oven, for frying, boiling in water, and steam cooking. To ensure perfect drying of the product to the center and a uniform and golden color, a gentle and slow cooking is recommended.

Shelf-life of the Finished Product

Thanks to the presence of the wheat germ and a higher presence of fibers, products made with our remilled semolina from durum wheat maintain their freshness for a long time, both at room temperature and in the freezer (in the case of pre-cooked and frozen products).

Durum Wheat Semolina: Discover the Available Sizes

• 1 kg: Ideal for domestic use or for those who need a smaller quantity to cook traditional Italian dishes.
• 5 kg: Perfect for restaurants, pizzerias, or for those who frequently cook dishes based on durum wheat semolina.
• 25 kg: Recommended for large-scale commercial activities such as pasta factories, bakeries, or large restaurants that require a significant amount of durum wheat semolina.

Don't miss the opportunity to bring to your kitchen the genuineness and unmistakable taste of our Remilled Semolina from Durum Wheat. Perfect for making pasta, bread and much more, this flour represents the quality of integrated agriculture in Puglia and the authenticity of the true Italian flavor.

Buy it now to enrich your recipes with a healthy and nutritious product!