Bakery - FlourBACK
COD. 5041 REGION | LOMBARDIA PRINT
Durum Semola MolinoPasini
INGREDIENTS Durum Semola
SHELF LIFE 4 months
NOTES Usually, semolina is utilized to produce dry pasta (spaghetti, macaronis etc) and as the Rimacinata (Reground Semolina),it is obtained by processing durum wheat. Both products are also used to prepare a pasta having a better consistency, the only disadvantage of these products is a very long baking time (even 20 minutes). It can be used as such or mixed with “00” Pasta d´Oro® to improve the kneading process and reduce the baking time.
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