Nutritional values

average values for 100g of product

12,5% Protein
25% for reference intakes of an average adult (2000kcal/8400kj)

64% Carbohydrates
23,7% for reference intakes of an average adult (2000kcal/8400kj)

9,3% Simple sugars
10,3% per assunzioni di riferimento di un adulto medio (2000kcal/8400kj)

2,0% Fibre
8,0%  for reference intakes of an average adult (2000kcal/8400kj)

 

0,1% Fats
0,14% for reference intakes of an average adult (2000kcal/8400kj)

0,0% Saturated fats
0,0% for reference intakes of an average adult (2000kcal/8400kj)

0,1% Monounsaturated fats
0,5%  for reference intakes of an average adult (2000kcal/8400kj)

0,0% Polyunsaturated fats
0,0% for reference intakes of an average adult (2000kcal/8400kj)

0,016% Salt
0,26% for reference intakes of an average adult (2000kcal/8400kj)

361 kcal Energy value
18% for reference intakes of an average adult (2000kcal/8400kj)

1516 kj Energy value
18% for reference intakes of an average adult (2000kcal/8400kj)

Nutritional values

average values for 100g of product

Features

Our remilled durum wheat semolina is obtained by milling the best durum wheat so that only the inner part of the grain, known as the endosperm, is extracted. The endosperm or durum wheat semolina, which is very yellow, is remilled obtain a velvety product. Milling the semolina again results in remilled semolina which is more commonly known as durum wheat. The hallmark feature of this flour is its distinctive amber-yellow colour, typical of semolina, and a slight less coarse texture compared to the original grain. Remilled flour is mainly used on its own for making bread or mixed with soft wheat flour. The resulting bread has a flavour-packed yellowy dough with a long shelf-life.

25 Kg

LINEA PROFESSIONAL