P.IVA: 02165680444 The typical yellow color of durum wheat detects the presence of carotenoids (lutein and beta-carotene) antioxidant substances particularly beneficial in fighting cellular aging. There’s a lot of confusion about semolina and flour among the consumers of these times, so we try to do a little clarity. We have the duty to work only durum wheat semolina, but we also wanted to use the best semolina in the world: the Italian durum wheat. To ensure an excellent quality semolina we have a cultivating partnership with the Mancini farm located in Marche region. Italians classify different types of flour based on how well they have been ground. To begin with you must know that soft wheat flour is a very fine powder, which is sifted, filtered, refined and processed to become that way. The constant calibration of the grains in this original anti-caking flour makes it suitable for all professional and home cooking uses. Semolina is obtained from the ginding of the durum wheat. SAUCES Because sauces such as béchamel will … It has a light yellow color, certainly not the white one of refined flour. And more: “It has been proven that those who have a high-fiber diet, and in particular of cereal fibers, get sick less of bowel cancer. Substitute it for some (or all) of the all-purpose flour … Extra-fine 00 Flour Ideal for desserts, sauces, bread, pizza and crêpes 1000g: WHY CHOOSE ME: DESSERTS Because it is excellent for products with a long rising time, such as brioches, panettone and other baked goods. Italian 00 flour: This super fine flour is 'the' Italian pizza flour and is also known as Manitoba flour. These substances have shown a certain degree of protection against some cancers, especially the colon cancer. For “Semola” we mean the flour made from “durum wheat”, Whit the generic term “flour​ ” commonly means soft wheat flour .​. Semolina is obtained from the ginding of the durum wheat. Save my name, email, and website in this browser for the next time I comment. Create authentic pasta dishes in your Italian restaurant or pizzeria with this 50 lb. The alarm was launched by Professor Franco Berrino, works at the National Cancer Institute of Milan and deals with research and prevention of cancer through nutrition. Attention to raw materials and a healthy diet are our top priorities when we produce Pasta Santoni. What remains? From the common wheat is obtained then the flour, white, to different degrees of refining: they are 5. The soft wheat derives instead from the crossing of the cultivated species and is very resistent to low temperatures. “1” flour is a wheat flour with larger particles and a coarse texture, whereas 00 flour is a much finer powder. When ground into a flour, durum wheat is known as semolina and used all over the world in bread, pasta, and porridge. At Pasta Santoni we are very careful about the wheat we use to make our pasta. But what remains, the result of these refining processes is a flour of inferior quality compared to that of durum wheat. I would like to tell you nothing, it would be better. This leads to high and rapid glucose peaks and consequent rapid fallout. It is unknown where this wheat originated, though it is though to have originated in Abyssinia or southern parts of the Mediterranean basin. Does the refined flour  of  soft wheat really hurt? Indispensible for a good durum wheat is the warm wheather and a lot of sun as we have in Italy. Often used to make pasta products. If you want to know more about what Prof. Berrino says read this article. The bran, that is the external coating, together with the wheat germ (the parts with the noblest nutrients) are discarded, contain vitamins, mineral salts and fibers, fundamental for our health. Thought it's very soft, it's protein content hovers between 8-12%, unsurprising when you consider those deliciously chewy pizza bases. 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