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Remilled Semolina from Durum Wheat with Live Wheat Germ

Our remilled semolina from durum wheat is the result of careful selection of the best grains of the Marco Aurelio variety, characterized by a high protein content. These grains are cultivated with integrated farming methods in the beautiful and sunny region of Puglia.

The Importance of Non-GMO Cereals in Our Modern Agriculture

Despite technological progress, the modern grains we cultivate in our fields remain non-GMO, respecting agricultural tradition and preserving the biodiversity of our ecosystem.

Quality Cereals

Our cereals are free of mycotoxins and glyphosate. We have carefully chosen modern high-strength cereal varieties to obtain grains with a high gluten and protein index, essential for obtaining top-quality semolina.

Cylinder Milling

Our cylinder milling process maintains all the nutritional characteristics of the wheat. The basis of our company philosophy is the decision to fully preserve the live wheat germ, without subtracting it, and to create our flours without the addition of any artificial or chemical additives. The integrity of the wheat germ gives our flours significant nutritional properties, positively influencing the cooking of the product and the liquid absorption capacity. The result is a genuine and healthy product, perfect for a balanced diet.

Proteins

Our remilled semolina from durum wheat has a protein content between 13.50% and 14.50%. Thanks to these characteristics, our flour lends itself to various culinary preparations.

Liquid Absorption

With a liquid absorption of more than 70%, we recommend gradual hydration, 50% immediately and the remaining gradually and as needed.

Storage and Expiry

For optimum freshness, we recommend consuming the flour within 6 months from production. The flour should be stored at a temperature between 20 and 22°C, with a relative humidity of 65% - 68%.

Uses of our Remilled Semolina from Durum Wheat

Our remilled semolina from durum wheat with a protein content of 14% is a very versatile ingredient in the kitchen. Here are some of its gastronomic applications, starting from the one you mentioned:

1. Bronze-drawn dry pasta
2. Fresh pasta
3. Pizza and focaccia
4. Biscuits and sweets
5. Dough for Round Pizza and Pan Pizza
6. Couscous
7. Khubz
8. Fatteh
9. M'hanncha
10. Arab pastry
11. Kibbeh
12. Manti
13. Harissa
14. Yorkshire pudding
15. Oven-baked meals
16. Scones
17. Pudding
18. Crumble
19. Pancakes
20. Scotch eggs
21. Plum pudding.

In general, high-strength remilled semolina from durum wheat with a protein content of 14% is ideal for all preparations where a robust structure and rich flavor are sought.

Types of doughs and processes indicated

Leavening is a very delicate process and can vary greatly depending on the recipe, the flour used, the temperature, and the type of yeast. These are our general suggestions for leavening doughs made with remilled semolina from durum wheat.

For direct doughs with sourdough:

• At room temperature (24-26°C), the dough may require 3 to 6 hours to rise, depending on the strength of the sourdough. Using 150-200g of refreshed sourdough for 500g of flour is a good starting point.
• For hydration, 60-65% (i.e., 300-325g of water for 500g of flour) is a good starting point for remilled semolina from durum wheat.

Direct dough with brewer's yeast:

• At room temperature (about 20-24°C), the dough should rise for about 1.5-2 hours. In this case, use 10 to 15 grams of fresh brewer's yeast for 500 grams of flour.
• For hydration, with remilled semolina from durum wheat you can start with 60-65% of water by weight compared to the flour, so 300 to 325 grams of water for 500 grams of flour.

In the refrigerator (4°C), the dough can rise from 12 to 48 hours. Cooling slows down the yeast activity, allowing a longer fermentation and a more developed flavor.

Biga with sourdough:

To prepare a biga with sourdough, you could use from 100 to 200 grams of active sourdough for 500 grams of flour, with hydration from 50% to 60%. In this case, the biga should rise at room temperature for about 4-6 hours, or in the refrigerator for 12-24 hours. Once the biga is ready, it can be added to the final dough. In this case, room temperature leavening should take about 2-3 hours. In the refrigerator, the dough should rise for an additional 10-24 hours. Keep in mind that these are approximate estimates and the actual leavening time can vary depending on specific conditions, such as the room temperature, humidity, and the strength of your sourdough.

For the biga with brewer's yeast:

The biga is a type of pre-ferment used in baking. Typically, a biga can be made with about 1-2% of brewer's yeast compared to the weight of the flour (so 5-10g of yeast for 500g of flour), 50% of the total flour and hydration is usually between 50% and 60%. Once the biga is prepared, it can be left to rise at room temperature for about 14-16 hours, or in the refrigerator for 24 hours. After this period, the biga is added to the final dough, which then will require further leavening before being baked. For the final dough with the biga, room temperature leavening should take about 2-3 hours, while in the refrigerator it may take from 10 to 24 hours. Keep in mind that these are general guidelines and adjustments may be necessary based on specific variables, like room temperature, humidity, and the specific strength of your yeast.

Yeast Management: Seasonal Adjustments for Perfect Doughs

Proper yeast management is just as important and requires adjustments based on the seasons. During the summer, when temperatures are higher, it is advisable to reduce the amount of yeast to 1 gram per kilo of dough and increase the amount of salt to 25 grams per kilo. Conversely, during the winter, when temperatures are lower, it is advisable to increase the amount of brewer's yeast to 2 grams and decrease the amount of salt to 20 grams per kilo.

Flour Hydration: A Key Element for a Perfect Dough

To get a perfect dough, correct hydration of the flour is essential. Follow these guidelines for an optimal result: incorporate 50% of the total water directly with the flour and gradually add the remaining half. Keep in mind that the temperature of the water varies depending on the seasons: in the summer and during hot days, it is advisable to use refrigerated water at 4°C, while in winter and during cold days, tap water is sufficient.

Dough Mode and Hydration: Influences on the Final Result

The dough is a fundamental element to obtain a quality product. The choice of the dough mode affects the possible hydration and the final result. When kneading by hand, it is important to bear in mind that high hydrations are not easily achievable, so it is recommended not to exceed 60% hydration. In the case of a dough with a planetary mixer, it is suggested to adopt the same hydration of the dough made by hand, being careful not to overheat the dough to avoid compromising the structure of the gluten. With a professional or semi-professional spiral mixer, you can move towards higher hydrations, which vary based on the strength of the product and the amount of fibers present. It is advisable to start the dough at low speed and gradually increase it until the final dough is reached.

Cooking

Our remilled semolina from durum wheat is suitable for cooking in an electric, wood, gas oven, for frying, boiling in water, and steam cooking. To ensure perfect drying of the product to the center and a uniform and golden color, a gentle and slow cooking is recommended.

Shelf-life of the Finished Product

Thanks to the presence of the wheat germ and a higher presence of fibers, products made with our remilled semolina from durum wheat maintain their freshness for a long time, both at room temperature and in the freezer (in the case of pre-cooked and frozen products).

Durum Wheat Semolina: Discover the Available Sizes

• 1 kg: Ideal for domestic use or for those who need a smaller quantity to cook traditional Italian dishes.
• 5 kg: Perfect for restaurants, pizzerias, or for those who frequently cook dishes based on durum wheat semolina.
• 25 kg: Recommended for large-scale commercial activities such as pasta factories, bakeries, or large restaurants that require a significant amount of durum wheat semolina.

Don't miss the opportunity to bring to your kitchen the genuineness and unmistakable taste of our Remilled Semolina from Durum Wheat. Perfect for making pasta, bread and much more, this flour represents the quality of integrated agriculture in Puglia and the authenticity of the true Italian flavor.

Buy it now to enrich your recipes with a healthy and nutritious product!

Sources:

Wheat germ is an essential part of the wheat kernel, rich in vitamins, minerals, and antioxidants such as tocopherols (vitamin E). A study has shown that adding wheat germ to pasta-based products improves their nutritional properties, increasing antioxidant activity and reducing oxidative stress. Additionally, protein, fiber, and vitamin levels were found to be higher compared to standard semolina products (MDPI).

Beyond its nutritional effects, wheat germ also contains compounds like spermidine, which has been linked to neuroprotective effects and improvements in cognitive functions in individuals with mild memory deficits. This makes wheat germ a valuable ingredient not only for general nutrition but also for brain health support (NutritionFacts.org).

Durum wheat semolina, especially when enriched with wheat germ, is an excellent source of B vitamins (such as niacin and thiamine) and essential minerals like potassium, magnesium, and phosphorus. These elements are fundamental for muscle function, energy production, and bone health (Livestrong.com). The high protein content and bioactive compounds of wheat germ make Proteica 14 a nutritious option ideal for fresh and dry pasta production, improving digestibility and the overall nutritional profile compared to conventional semolina products.