Durum Wheat Semolina
Special Flour
- A special type of durum wheat milling
- Ideal for many recipes, such as soups and “Gnocchi alla romana”, typical Italian dish
- Characterized by the distinctive durum wheat yellow color
Vegan
High fibre
Without chemical additives
Features:
- Semolina is a flour obtained from the milling of different cereals, among which the most frequent is durum wheat (Triticum durum).
- It is ideal for many sweet and savory recipes, such as soups, soups for kids and gnocchi (an Italian first course).
- Ruggeri Durum Wheat Semolina has a high fiber content (11 g per 100 g of flour).
Durum Wheat Semolina: “Gnocchi alla Romana” Italian recipe
Widely used in Italy for the preparation of soups and “gnocchi alla romana” (an Italian first course), our Durum Wheat Semolina can also be used for the preparation of bread, focaccia and many other baked goods - in addition to wheat flour. Here is the recipe for the preparation of Gnocchi alla Romana, a first course typical of the Roman culinary tradition.
Ingredients: 250 g Ruggeri Durum Wheat Semolina - 900 ml milk - 2 egg yolks - 50 g butter + 50 g butter for the filling - 50 g Grana cheese + 100 g Grana cheese for the filling - 3 g salt.
Procedure: pour milk and salt into a pot and bring to the boil. Slowly pour in the semolina, continuing to stir with a whisk for about 10 minutes. Remove the pot from the heat and cool it for about 10 minutes. Once the mix has cooled, add butter, cheese and egg yolks. Pour the mix onto a surface and roll it out with a rolling pin until it is about 1 cm thick. Form discs with a round mold and place them on a buttered baking tray, laying them slightly in some rows. Cover the surface with cheese and butter flakes. Bake in the pre-heated oven at 200°C for 20-25 minutes.
Ingredients:
- Durum wheat semolina
It may contain milk, egg, soy, sesame seeds, lupins, mustard seeds and cereals containing gluten.
Come usare il coadiuvante naturale per panettoni Panett-1 Plus?
Questo coadiuvante naturale per grandi lievitati è da utilizzare in piccola percentuale rispetto al peso totale della farina prevista dalla ricetta per panettone, pandoro o colomba pasquale.
Come si usa:
- Dosare all’2% sul peso totale della farina (si intende quindi la farina che si ottiene sommando la farina del primo impasto e quella del secondo impasto).
- Panett-1 Plus è da inserire solo nel secondo impasto.
- Se la ricetta ha più di 2 impasti, calcolare la farina totale di tutti gli impasti e aggiungere il coadiuvante sempre e solo nell’ultimo impasto.
- In caso di ricette con lievito madre in pasta: per l’utilizzo del coadiuvante Panett-1 Plus non calcolare come farina quella contenuta nel lievito madre in pasta, ma solo ed esclusivamente la farina del primo e del secondo impasto.
