SUB-SEMOLINA FLOUR
A variety of wheat flour obtained from durum wheat.
It is used as an alternative to wholemeal flours in making pasta, breads and pizzas to give a crisp texture.
Technicial Specifications
Moisture (%): 14,5 max.
Protein (%): 12,5 min.
Cinder (%): 0.58 max.
Gluten (%): 29 min.
SHELF LIFE
1 Year
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