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- Technical
card
- Deepening
Obtained by mixing the best varieties of durum wheat, cultivated
on the Murgia highland, in Puglia, the "fine hard wheat semolina"
is obtained from semolina, that is re-milled thanks to ruled rollers.
This product has proteins, gluten and carotenoid, substances that
affect the nutritional quality and the bread making aspects, together
with the peculiar yellow colour and long shelf life. The high quantity
of proteins and gluten, above 12 %, give the product the prerogative
to be proper in feeding children and sportsmen, in all those cases
in which there is a greater demand of amino acids for the recover
and for the formation of bodily proteins, the muscles. The proteins
of the "fine semolina" have the capacity to retain water,
that gives a more prolonged conservation to the end-products and
a better yeald (from 100 Kg of fine hard wheat semolina is obtained,
more or less, 130/140 Kg of bread).
Distinctive importance has the presence of the carotenoid, in particular
the lutein and the beta-carotene whose unoxiding action seems to
play a preventive role in the process of cells aging and for some
kind of cancer. We must stress, the same as in all the other grain,
the content of complex carbohydrates (starch) for which the recommendations
of the Guide for a healthy feeding of the National Institute of
the Nutrition (Revision 1997) establish that they give the 45% of
the daily energy. The presence in the diet of this quota of complex
carbohydrates gives the organism energy which lasts in time, to
avoid abrupt changes of glucose in the blood.
An other very important aspect of the "fine hard wheat semolina"
is its high vegetable fibre content.
The fibre in the diet is advisable from the infancy, because they
prevent constipation, heart disease and cancer.
Finallly it must be said that this product contains more carotenoid
than any other product from the grain grinding, because it is concentrated
in the external part of the caryopsis.
All these characteristics are in the "fine hard wheat semolina"
produced by the milling plants of Durum Italia.
Bio semolina and bio re-milled
semolina
The mill Capriati & Loiudice produces also biological
semolina and re-milled semolina, obtained by the mixing and the
milling of the best varieties of durum wheat, sorted by Italsemi.
By these products, certified by Bio Agri Coop, can be obtained
dry and fresh pastas, different kinds of bread and of bakery products,
all products of excellent quality.
These products exalt the organoleptic characteristics and
the taste of the durum wheat.
The total lack of chemical treatment gives to the end-commodities
particular healthy characteristics.
- Technical
card
- Deepening
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