High Quality 100% Natural Flour HARD WHEAT FINE SEMOLINA Ideal for Professional Use Made in Italy Ready for Shipping
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- Supplier: Molino F.LLI Chiavazza - S.P.A.
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Product Overview
Description
Product Description
DESCRIPTION
The hard wheat fine semolina is suitable for the preparation of fresh pasta, bread, pizza, bun, bakery products with typical Mediterranean flavour and taste.This product is perfect for the preparations that need a traditional leavening (beer yeast or natural yeast).
THE PRODUCT
The hard wheat fine semolina is obtained by the milling of a balanced mixture of hard wheat with an higher quality. It could be used alone or mixed with soft wheat flour. The particular quality of this product allows to obtain products with a yellow straw colour and a characteristic taste and flavour.
THE PACKAGING
The hard wheat fine semolina is available in packets of 1 kg for home use and in packs of 5 and 25 kg for professional use.
Specification
item | value |
Storage Type | Ambient Temperature |
Specification | HARD WHEAT FINE SEMOLINA |
Manufacturer | Molino Chiavazza |
Ingredients | HARD WHEAT FINE SEMOLINA |
Content | HARD WHEAT FINE SEMOLINA |
Address | St. Racconigi 5, 12030 Casalgrasso (CN) |
Instruction for use | Packets 1kg home, packs of 5/25kg professional use |
Weight (kg) | 1kg |
Shelf Life | 10 Months |
Place of Origin | Italy |
Idea for Use
Strudel with asparagus and cooked ham
INGREDIENTS
For the dough:
125 g durum wheat fine semolina
100 g flour type “0”
40 g extra-virgin oil
Salt
½ glass of water
For the filling:
250 g asparagus
100 g cooked ham
150 g soft cheese
Parmesan cheese
black pepper
PREPARATION
In a bowl sift the flour, add the salt and the oil. Mix the ingredients adding water, form a soft dough and let it to rest in a fresh place for half an hour.
Cut the bottom of the asparagus and rinse them well. Put water in a pot, wait for the boil and put inside the asparagus for 4-5 minutes. Remove from heat, stop cooking under cold water and set aside.
Take the dough, roll it out with a rolling pin, sprinkling with a little flour, form a rectangle. Spread the soft cheese on the dough, being careful to not go too close to the edges. Arrange the slices of ham, then the asparagus. Add some parmesan flakes and
black pepper. Roll up the strudel from the short side and firmly close the edges. Use a fork to make small holes in the strudel and put it in a baking tray covered with baking parchment.
Place it in the oven at 180° for 40 minutes. Bake the strudel, let it cool and cut it into slices.
Cut the bottom of the asparagus and rinse them well. Put water in a pot, wait for the boil and put inside the asparagus for 4-5 minutes. Remove from heat, stop cooking under cold water and set aside.
Take the dough, roll it out with a rolling pin, sprinkling with a little flour, form a rectangle. Spread the soft cheese on the dough, being careful to not go too close to the edges. Arrange the slices of ham, then the asparagus. Add some parmesan flakes and
black pepper. Roll up the strudel from the short side and firmly close the edges. Use a fork to make small holes in the strudel and put it in a baking tray covered with baking parchment.
Place it in the oven at 180° for 40 minutes. Bake the strudel, let it cool and cut it into slices.
Company Profile
Molino Chiavazza is one of the most important national grain processing industries in Italy and a leading producer of flours for domestic consumers and professional use, packaged with own brands or private labels.
Today, the "Molino" brand is the fourth player in the Italian market in the segment of packaged flour. If we consider also the products made for private label, the production capability of Molino Chiavazza is more than 34.000 tons for the year. This represents near the 20 % of the national packaged flour.
The company was founded in 1955 and it has developed gradually over time. Nowadays, it has two main production plants.
One in Casalgrasso (CN) where are located the wheat milling plant, the administrative offices and the lab analysis. The milling plant has a wheat milling capability of about 400 tons per day and the packaging plant for flours and semolina destined at the final costumer has seven production lines and it has a daily capability of about 300 tons of product packaged.
The other one is located in Pancalieri (TO) where the company produce, packaging and marketing special flours, semolina, rising agents, extruded cereal products and mix for bakery products, bread, cream, cakes and puddings.
In 2015, has been created a new department for packaging products intended for people with gluten intolerance. In 2021 a new packaging line for dry yeast has been realized.
Both plants are certificates high level BRC, IFS and FSSC22000.
Today, the "Molino" brand is the fourth player in the Italian market in the segment of packaged flour. If we consider also the products made for private label, the production capability of Molino Chiavazza is more than 34.000 tons for the year. This represents near the 20 % of the national packaged flour.
The company was founded in 1955 and it has developed gradually over time. Nowadays, it has two main production plants.
One in Casalgrasso (CN) where are located the wheat milling plant, the administrative offices and the lab analysis. The milling plant has a wheat milling capability of about 400 tons per day and the packaging plant for flours and semolina destined at the final costumer has seven production lines and it has a daily capability of about 300 tons of product packaged.
The other one is located in Pancalieri (TO) where the company produce, packaging and marketing special flours, semolina, rising agents, extruded cereal products and mix for bakery products, bread, cream, cakes and puddings.
In 2015, has been created a new department for packaging products intended for people with gluten intolerance. In 2021 a new packaging line for dry yeast has been realized.
Both plants are certificates high level BRC, IFS and FSSC22000.
FAQ
1. What is the difference between soft and hard wheat?
For the purposes of food use, wheat is divided into two species: soft and hard. The former, which have a floury appearance when cut and are easily flaked, are mainly used for the production of flour for bread-making or, in general, for bakery products. The latter, which when fractured are amber-coloured and have a vitreous fracture, are used to obtain semolina and semolina destined for the production of alimentary pasta.
For the purposes of food use, wheat is divided into two species: soft and hard. The former, which have a floury appearance when cut and are easily flaked, are mainly used for the production of flour for bread-making or, in general, for bakery products. The latter, which when fractured are amber-coloured and have a vitreous fracture, are used to obtain semolina and semolina destined for the production of alimentary pasta.
2.What is gluten?
Gluten is a plastic protein complex that is organised in the dough in a dense network capable of supporting the other components and giving volume to baked goods. The importance of wheat arises from the presence in the endosperm of two proteins, gliadin and glutenin, which in contact with the water in the dough give rise to gluten.
Gluten is a plastic protein complex that is organised in the dough in a dense network capable of supporting the other components and giving volume to baked goods. The importance of wheat arises from the presence in the endosperm of two proteins, gliadin and glutenin, which in contact with the water in the dough give rise to gluten.
3.What is meant by 'strong' or 'weak' flour?
Taking the breadmaking quality of the flour (i.e. its intended use) as a reference, it is usual to identify three categories:
Strong flours, used in the production of preparations that have a long processing cycle (leavened products, panettone,...)
Medium strength flours; used in breadmaking
Weak flours; used to produce dry biscuits and industrial breadsticks.
Taking the breadmaking quality of the flour (i.e. its intended use) as a reference, it is usual to identify three categories:
Strong flours, used in the production of preparations that have a long processing cycle (leavened products, panettone,...)
Medium strength flours; used in breadmaking
Weak flours; used to produce dry biscuits and industrial breadsticks.
4.What is the difference between semolina, granite and flour?
Flours are made up of impalpable flours. Semolina and granite, on the other hand, consist of harder, non-floured endosperm particles made from hard and soft grains respectively.
Flours are made up of impalpable flours. Semolina and granite, on the other hand, consist of harder, non-floured endosperm particles made from hard and soft grains respectively.
5.What is the shelf-life of a product?
Shelf-life is the commercial life (shelf-life) of a product stored under appropriate conditions.
Shelf-life is the commercial life (shelf-life) of a product stored under appropriate conditions.
Packing & Delivery
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