Durum wheat flour has a high protein content and develops a more resilient gluten network than soft wheat, qualities that improve elasticity, water absorption and dough stability; for this reason it is traditionally used for high‑hydration breads and focaccias and for fresh pasta, where it provides a firm structure and a naturally golden colour.
For our flours and semolina we use only carefully selected, GMO-free grains. Milled in our own facility, they deliver naturally pure, high-quality products – free from additives or chemical agents – for consistently natural results with an authentic flavour, crafted using 100% renewable hydropower.
Ingredients: durum wheat (CH, EU)
| Durum wheat flour | Nutrition facts (per 100 g) | Unit |
|---|---|---|
| Calories: | 1480 | kj |
| 350 | kcal | |
| Total Fat: | 1.2 | g |
| Fatty acids | 0.2 | g |
| Total Carbohydrates: | 70.5 | g |
| Sugars | 0.1 | g |
| Dietary fiber | 3.8 | g |
| Protein | 12.4 | g |
| Sodium | 0.01 | g |
| Allergy information: | contains gluten |
| Preservation: store in a cool, dry place away from direct sunlight Air humidity: dry (<60% rh) Ideal storing temperature: max. 15º C | |
| Once open, please carefully reseal the packaging or store the product in an airtight jar. | |
