Ours "Focaccia di Grano Duro" It is obtained by re-milling durum wheat semolina and is ideal for making fragrant and light focaccias, with a crunchy crust and a soft and honeycomb interior.Thanks to its fine grain size and its balance between strength and ability to absorb water, it allows you to obtain perfect doughs, suitable for long leavening and professional baking.

With protein content 12%, guarantees a stable structure in the dough and an optimal hold during leavening.Its natural golden color and the intense taste of wheat enhance the preparations, making it an excellent choice for those who love the authentic taste of bread and homemade focaccia.

What to use it for?

✔ Fragrant leaves – Perfect for obtaining a crunchy crust and a soft inside.

Why choose her?

) Perfect structure for leavening – Excellent grip and development of the dough.
) Natural golden color – Give an inviting appearance to the preparations.
) High water absorption capacity – More elastic and less sticky dough.
) Authentic taste – Intense flavor of durum wheat for a tastier focaccia.
) Perfect for long leavening – Excellent results with sourdough or cold leavening.
) Easily working – Easy to spread and shape.
) Improved storage – The focaccia remains soft longer.
) Suitable for both professional and home use – Premium quality for every use.
) 100% natural, without additives – Only selected durum wheat.
) Excellent cooking performance – Crispy crust and well-honeycombed internal structure.

Benefits

🔹 High digestibility – Thanks to the quality of durum wheat, the dough is lighter.
🔹 Increased water absorption – More hydrated, soft and less dry doughs.
🔹 Intense and natural taste – Gives a rustic and authentic taste to the focaccia.
🔹 Perfect texture – Crispy crust and soft, honeycomb interior.
🔹 Long shelf life – Focaccia and bread stay fresh longer.
🔹 Ease of processing – Elastic and easily moldable doughs.
🔹 Rich in protein and fiber – More nutritious than refined flours.
🔹 Ideal for long leavening doughs – Excellent yield with the mother yeast.
🔹 Professional quality – Suitable for both bakeries and for home use.
🔹 100% natural – Without chemical additives or improvers, only pure grain.

Main Features

Processing

✔ Flour obtained from the regrilation of durum wheat semolina.
✔ Contains only selected wheat, without additives or chemical improvers.

Structure and yield in the stacks

✔ Force W 240-280, perfect for elastic and resistant doughs.
✔ Excellent water absorption capacity, promotes a homogeneous leavening.
✔ Easily machined tools, ideal for drawing and handling.

Flavor and aroma

✔ Intense and rustic taste, typical of durum wheat.
✔ Perfect for enhancing the flavour of focaccia and traditional bread.

Visual appearance and texture

✔ Natural golden color, without using additives.
✔ Fine texture and granulose, characteristic of the rematched semolina.

Recommended Uses

✔ Fragrant and golden leaves

Formats and Packing

📦 Available in sizes: 1 kg, 10 kg
🛍 Recyclable plastic bag, ideal to maintain freshness.

Conservation and Mode of Use

📌 Store in a cool and dry place, away from heat and moisture sources.
📅 Shelf life: 12 months from the date of packaging.

FAQ - Frequently Asked Questions

❓ Can I use it for desserts?
✔ It is not recommended, being specific for salty and leavened dough.

❓ What is the difference with the 00 flour?
✔ The regrinded semolina has a larger granulometry and a higher protein content, ensuring more elastic impacts.

❓ Does it contain gluten?
✔ Yes, it contains gluten, not suitable for gluten-free diets.

❓ Can it be used for long-rising doughs?
✔ Yes, it is ideal for long maturations with sourdough or pre-ferments.

❓ Can you mix with other flours?
✔ Yes, it can be combined with more refined headlights to get more soft dough.

❓ Is it better to keep focaccia?
✔ Yes, the focaccia remains softer for longer than dough with more refined flours.

❓ What is the ideal temperature for storage?
✔ Lower than 25°C, in a dry place and away from moisture and heat sources.

❓ Can you use it for pizza?
✔ Yes, it gives the pizza a crispy dough with a good internal structure.

❓ What is the difference between grounded semolina and soft wheat flour?
✔ The regrinded semolina has a larger granulometry and gives more crispness to the dough.

❓ Which yeast is most suitable?
✔ It works well both with yeast and mother yeast.