Bilancia soft wheat flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Emilia-Romagna, Tuscany, Umbria Synthetic Quality Index (SQI): FPS Introduction The Bilancia soft wheat flour is a high-quality variety renowned for its excellent baking performance. It belongs to the class of “superior bread wheats,” standing out for its high yield and the […]
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Centauro soft wheat flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Emilia-Romagna, Tuscany, Veneto Synthetic Quality Index (SQI): FPS Strength index (W): 200–220 P/L ratio: 0.65–0.70 Introduction Centauro soft wheat flour is obtained from the milling of soft wheat of the Centauro variety, renowned for its excellent bread-making qualities. From an agronomic
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Bolero soft wheat flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Emilia-Romagna, Lazio, Sardinia, Tuscany, Umbria Synthetic Quality Index (SQI): FPS Strength index (W): 200–270 P/L ratio: 0.4–0.7 Introduction The Bolero soft wheat flour is renowned for its excellent properties, making it particularly suitable for bread making and other baked goods. The
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Type 0 flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦 Minimum protein percentage: 11%Maximum ash percentage: 0.65% Introduction Type 0 flour is a variety of soft wheat flour distinguished by its medium texture and moderate gluten content. Compared to the more refined Type 00
Re-milled semola (Semola rimacinata) Food, Plant source foods, Flours, Semolina, Durum wheat semolina Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦 Introduction Re-milled semola (Semola rimacinata) is obtained by further grinding durum wheat semola, resulting in a product that maintains the typical amber-yellow color of its source material but features a finer grain
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Semola Food, Plant source foods, Flours, Semolina, Durum wheat semolina Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦 Protein percentage: 10.5%Maximum ash percentage: 0.90% Introduction In Italy, primary milled product obtained from durum wheat is known as semola. Under Italian law, semola must contain only a limited proportion of fine particles below 180
Durum wheat semolina Food, Plant source foods, Flours, Semolina Consumption area(s) (countries that consumed more than 45 kg per person per year of wheat flour and its derivatives in 2022): Afghanistan 🇦🇫, Albania 🇦🇱, Algeria 🇩🇿, Andorra 🇦🇩, Antigua and Barbuda 🇦🇬, Argentina 🇦🇷, Armenia 🇦🇲, Australia 🇦🇺, Austria 🇦🇹, Bahamas 🇧🇸, Bahrain 🇧🇭, Barbados
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Semolina Food, Plant source foods, Flours Consumption area(s): Earth Introduction Semolina is a coarse flour traditionally derived from durum wheat. Its high protein and gluten content make it particularly suitable for pasta production. However, semolina is not limited to durum wheat; it can also be obtained from oats, barley, soft wheat, spelt, millet, or buckwheat,
Soft wheat flour Food, Plant source foods, Flours Consumption area(s) (countries that consumed more than 45 kg per person per year of wheat flour and its derivatives in 2022): Afghanistan 🇦🇫, Albania 🇦🇱, Algeria 🇩🇿, Andorra 🇦🇩, Antigua and Barbuda 🇦🇬, Argentina 🇦🇷, Armenia 🇦🇲, Australia 🇦🇺, Austria 🇦🇹, Bahamas 🇧🇸, Bahrain 🇧🇭, Barbados 🇧🇧,
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Flours Food, Plant source foods Consumption area(s): Earth Introduction Flours are the result of grinding raw cereals, roots, seeds, nuts, or legumes. However, in both Europe and the United States, the general term “flour”—when the source is not specified—usually refers to that made from soft wheat. Description of flours Each geographical region of the world
