The flour from the wheat is called semolina. Traditionally it was produced mainly in the southern regions of Italy, but now its production has a national distribution. It is distinct from that of wheat for the grain size is more marked for its characteristic amber color, a color that is also reflected on the products obtained. This flour is used mainly for the production of bread and pasta (both homemade and industrial) but also for sweets. Further milling the bran is obtained "Semolina" or "regrind". This work is distinguished by its characteristic amber color of the bran glanulometria but with a less pronounced than the original material. The regrind is used mainly for baking pure or mixed with wheat flour, the product obtained is a yellow dough bread very tasty and long-life
selecting and choosing only the best durum wheat pasta you get a high quality '
The following table summarizes the main characteristics of hard wheat market in Italy: Product Name max Moisture Ash Protein min max min Ash
Durum * 14.50% - 0.90% 10.50% 14.50% 0.90%
caster 1.35% 11.50% whole wheat durum semolina
14.50% 1.40% 1.80% 11.50%
Durum wheat flour 14.50% 1.36% 1.70% 11.50%
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