This is Antimo Caputo’s Semola di Grano Duro Rimacinata
It is hard durum wheat, which is milled using slow grinding which avoids excessive heat that might damage the proteins and starches in the wheat.
Through regrinding, it creates a flour that yields a dough which is easier to knead.
- A durum wheat flour that is reground so it is finer than most semolina flours.
- Slowly ground so it keeps the wheat cool and doesn’t damage it
- Great for bread and pasta making
- No preservatives or additives.
- Milled in Naples, Italy for over 90 years