Precoocked durum wheat Semolina (Semolino di grano duro precotto), with its high absorptance, is an innovation in the field of semimanufactured products and stuffings in gastronomy and in fresh dough.
With modern system and heat treatment proceedings, Durum Wheat Semolina, is pre-steamed at a temperature of 18O°, obtaining after several stages, a clear, tasteless and bacteriologically improved product.
Automatic machines have a more fluid operation, without blockages, with little waste. The finished product is harder, more solid and a longer-life product thanks to the characteristics of the product it self, without addictions, obtaines through modem heat-treatment proceedings.
It preserves the most precious hard wheat substances, which are light and easily digestible, in a natural way. But its distinctiveness in the field of fresh pasta and gastronomy in general is represented by the bacteriological improvement obtained through heat treatment,