Description
Our trading company supply durum flour and fine semolina, used in
the Mediterranean and North Africa to bake many local bread
varieties, durum semolina is most commonly used for pasta. The
granulation requirements for semolina vary for various pasta
manufacturing processes. Semolina granulation in the **0 to **0
microns range is preferred for traditional pasta extruders. Medium
or fine semolina of less than **0 microns preferred in newer pasta
extruders.
Flour Characteristics
Colour Yellow
Consistency Gritty
Odour Typical of wheat flour, free from strange smells
(mould, fermentation etc.)
Flavour
Typical, not rancid, healthy, pleasant
Technical Specification
Protein
*4 - *5.5%
Moisture Level *5.*0% (max)
Packaging
5kg, *0kg, *5kg, *5kg or 1 tonne Bulk
Bags
Shelf life: 2 years
We welcome your reply, looking forward for a better
relationship.
Regards,
Sales & Marketing Director
