Best Grade durum wheat semolina flour for sale

It is produced only from the inside of the grain, so it is characterized by a low percentage of gluten, high starch content and a white color with a slight cream patina.
Top-grade flour has good baking properties: products based on it have excellent volume and finely developed porosity.

This product is used for higher grades of flour products.
This flour makes excellent puff, shortbread and yeast dough, as well as flour dressings.

Flour of the first grade, which is the most common, includes a small amount of cereal shells.
Soft to the touch and with a slight yellowish tinge, it contains a lot of gluten, making the dough out of it elastic, and the finished product - a good volume and shape, pleasant aroma and taste.

This type of flour is ideal for lean pastries (pies, fritters, national noodle types) and for baking various bread products.