THE FLOUR MILL
Production: simply put… quality
We process grain blends, extracting from these high-quality semolina flours that ensure consistent performance. Our specific product lines are made for companies operating in the bread-making, pasta-making and organic sectors. Our products are all IFS- and BIOAGRICERT-certified and follow a 5-stage production cycle: storage, cleaning, milling, sifting and distribution.
At the end of each stage, the raw material is subjected to stringent checks. Only after passing all inspections are our flours ready for packaging in 1.5 kg (33 lbs) and 25 kg (55 lbs) bags or in bulk in flour tanks for distribution throughout Italy and abroad under controlled and guaranteed hygienic conditions.
Our double quality choice.
We made a decision to make our plant “green” through the use of photovoltaic energy, because we love our land and products.
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baker’s line |
RE-MILLED SEMOLINA FLOUR - "M"
Use: Our “M-type” semolina flour is made with a selection of the best Sicily-grown durum wheat varieties mixed with higher protein wheat. This blend lends this re-milled flour its intense colour. It produces breads with an intense aroma and distinct flavour. It is suitable for traditional breads with a short to medium rising time. This re-milled semolina flour uses durum wheat grown in our beautiful Sicily, a sun-kissed, mild-climate region that is mirrored in the colours of this blend. Bread made with this re-milled semolina flour will be characterised by the intense aroma and distinct flavour. It is suitable for bread, pizza, focaccia bread and sweet bakery products.
25 kg (55 lbs) packaging
SCHEDA TECNICA
| Protein | 11,7 |
| Ash | 0,88 |
| Gluten | 9,9 |
| W | 160/180 |
RE-MILLED SEMOLINA FLOUR - “N”
Use: “N-type” re-milled semolina flour is a medium-strength blend designed for short and medium rising times. Breads commonly made with this flour include: home-made bread, bread loaves, ciabatta bread and baguettes.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11,7 |
| Ash | 0,88 |
| Gluten | 9,9 |
| W | 70/80 |
RE-MILLED SEMOLINA FLOUR - “TOP”
Use: Our “Special” semolina flour is a blend of selected durum wheats that tolerate leavening and long processing well. Breads commonly made with this flour include: ciabatta bread, bread loaves and baguettes.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 12 |
| Ash | 0,88 |
| Gluten | 10,8 |
| W | 170/190 |
RE-MILLED SEMOLINA FLOUR - “SPECIAL”
Use: Our “Special” semolina flour is a blend of selected durum wheats that tolerate leavening and long processing well. Breads commonly made with this flour include: ciabatta bread, bread loaves and baguettes.
25 kg (55 lbs) packaging
SECHNICAL DATASHEET
| Protei | 12,5 |
| Ash | 0,88 |
| Gluten | 11,4 |
| W | 190/200 |
RE-MILLED SEMOLINA FLOUR - EL DORADO
Use: Our EL Dorado re-milled semolina flour is made from high-protein durum wheat varieties and is suitable for industrial and artisanal bread-making, high-moisture doughs, and where a long rising time is required. Products made with this flour will feature a regular and well-developed honeycomb structure, a golden crust and a yellow crumb.
It is a good choice for medium- to large-sized breads such as bread loaves and ciabattas.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 14 |
| Ash | 0,88 |
| Gluten | 12,7 |
| W | 200/220 |
RE-MILLED SEMOLINA FLOUR - XXL
Use: Our XXL re-milled semolina flour is made from a selection of Sicily-grown durum wheat and designed for products requiring a short to medium rise.
Suitable for typically Sicilian “pasta dura” bread.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11,5 |
| Ash | 0,88 |
| Gluten | 9,8 |
| W | <30 |
RE-MILLED SEMOLINA FLOUR - SICILIAN
Use: Our Sicilian re-milled semolina flour is a versatile, all-purpose flour produced using only Sicily-grown wheat. It is ideal for making direct doughs, short rising times and all uses.
Breads commonly made with this flour include: bread, focaccia bread, bread sticks, snacks and crispy focaccia bread.
25 kg (55 lbs) packaging
SCHEDA TECNICA
| Protein | 11 |
| Ash | 0,88 |
| Gluten | 8,5 |
| W | 150/160 |
RE-MILLED SEMOLINA FLOUR - “C”
Use: Our “C-type” re-milled semolina flour uses wheats that give the product a weak strength, suitable for short and medium rising times. This re-milled semolina flour is suitable for Italian “pasta dura” breads.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11,5 |
| Ash | 0,88 |
| Gluten | 9,8 |
| W | 40/60 |
RE-MILLED SEMOLINA FLOUR - “F”
Use: Our “F-type” re-milled semolina flour uses a selection of the highest quality durum wheat varieties and has a distinct golden colour. Its high protein content makes it a good choice for high-moisture doughs and products requiring a long rise. Breads produced with this flour will be a welcome surprise due to how well they develop in the oven and their uniform honeycomb structure and fragrant golden crust. It is suitable for the production of bread loaves, ciabatta breads and baguettes.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 12 |
| Ash | 0,88 |
| Gluten | 10,6 |
| W | 160/170 |
RE-MILLED SEMOLINA FLOUR - “XL”
Use: Our “XL-type” re-milled semolina flour is made from ancient Sicilian wheat varieties like “russello” and designed for products requiring a short to medium rise. It is perfect for making breads and home-made products with a golden colour.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11,5 |
| Ash | 0,88 |
| Gluten | 9,8 |
| W | <50 |
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pasta line |
HIGH-GLUTEN DURUM WHEAT SEMOLINA FLOUR
Use: High-gluten durum wheat semolina flour is made from carefully selected durum wheat varieties with a very high particle size and yellow index and significant gluten content. It is perfect for high-quality and artisanal products with a high resistance to cooking. It is used for the production of egg pasta, “coloured” pasta and dried pasta..
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11,5 |
| Ash | 0,74 |
| Gluten | 11,5 |
DURUM WHEAT SEMOLINA FLOUR - “S2”
Use: Our “S2-type” durum wheat semolina stands out for its rich golden colour and is suitable for high-quality and artisanal products. The high protein content and excellent elasticity make it ideal for the production of dried, fresh and special pastas.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11,5 |
| Ash | 0,65 |
| Gluten | 8,7 |
DURUM WHEAT SEMOLINA FLOUR - “ITALIA”
Use: Our “Italia” durum wheat semolina flour is made from only Italy-grown wheat varieties. It gives products good tenacity after cooking and the yellow index is retained even after processing and long drying periods. Recommended for the production of fresh, dried and special pastas.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11 |
| Ash | 0,76 |
| Gluten | 9,7 |
DURUM WHEAT SEMOLINA FLOUR - “VIVA”
Use: Our “Viva” durum wheat semolina is made from only Italy-grown wheat varieties.
This semolina is suitable for the production of dried and fresh pastas.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11,5 |
| Ash | 0,74 |
| Gluten | 10,1 |
DURUM WHEAT SEMOLINA FLOUR FOR INDUSTRIAL PASTA PRODUCTS
Use: Our semolina for industrial pasta products is made from excellent quality durum wheat and is suitable for all kinds of dried pasta.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | from 11 to 14 |
| Ash | 0,87 max. |
| Gluten | from 10 to 12 |
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Organic Line |
ORGANIC RE-MILLED DURUM WHEAT SEMOLINA
Use: Our organic re-milled semolina is made from Italy-grown organic durum wheat. It is free of any type of extraneous matter and can be used for industrial or artisanal bread-making (bread, focaccia, etc.) even where long refrigerator proofing is required.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11 |
| Ash | 0,88 |
| Gluten | 8,5 |
| W | 150/160 |
ORGANIC RE-MILLED WHOLE DURUM WHEAT SEMOLINA
Use: Our organic whole durum wheat semolina retains the characteristics of the kernel for guaranteed intense and genuine taste. This semolina is perfect for a balanced diet based on whole, highly-digestible foods with a distinct flavour and colour.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 12 |
| Ash | 1,6 |
| Gluten | 11,5 |
ORGANIC DURUM WHEAT SEMOLINA
Use: Our organic durum wheat semolina only uses organically-grown wheat varieties. It is perfect for pasta-making, both using artisanal methods and industrial processes.
25 kg (55 lbs) packaging/bulk
TECHNICAL DATASHEET
| Protein | 11 |
| Ash | 0,88 |
| Gluten | 8,5 |
ORGANIC WHOLE DURUM WHEAT SEMOLINA
Use: Our whole durum wheat semolina is a fibre-rich flour good for any production. This blend features a characteristic amber colour and can be used either for artisanal and dried pasta production or in industrial processes.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 12 |
| Ash | 1,6 |
| Gluten | 11,5 |
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00 line |
SOFT WHEAT FLOUR - “00 TYPE” (VIOLA)
Use: Obtained from the milling of soft wheat, our “00 type” (viola) soft wheat flour is the choice for biscuits, bread sticks, snacks, ciabatta breads, rosette bread rolls and sliced pans.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11 |
| Ash | 0,55 |
| W | 180/200 |
SOFT WHEAT FLOUR - “00 TYPE” (BROWN)
Use: Our “00 type” (brown) soft wheat flour is made from a selection of superior quality soft wheat varieties. This product was designed for easy use in mechanical production processes where achieving consistently uniform and thick products is required. It is suitable for the production of processed breads, crackers and bread sticks.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11 |
| Ash | 0,55 |
| W | 200/220 |
SOFT WHEAT FLOUR - MANITOBA TYPE
Use: Our Manitoba-type soft wheat flour is a good choice for high-moisture doughs requiring long rising times, such as croissants, Italian Christmas cakes (panettone, pandoro), high-rising savoury cakes, and puff pastry. Also ideal for improving the performance of other flours.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11 |
| Ash | 0,65 |
| W | 320/360 |
SOFT WHEAT FLOUR - “0” TYPE
Use: Our “0-type” flour is a strong flour, but at the same time stretchable and easy to work. It can be used to support the base flour in the production of special breads and is especially suitable for processes using retarder proofer chambers. Ideal for the production of sweet rolls and croissants.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11,5 |
| Ash | 0,55 |
| W | 280/300 |
SOFT WHOLE WHEAT FLOUR
Use: Our fibre-rich soft whole wheat flour is perfect for whole-wheat and semi-processed bakery products. Also great for increasing the nutritional value of more refined flours.
25 kg (55 lbs) packaging
TECHNICAL DATASHEET
| Protein | 12 |
| Ash | 1,7 |
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home line |
RE-MILLED SEMOLINA FLOUR
Use: Re-milled semolina is a medium-strength flour made from the blend of selected durum wheat varieties. It makes doughs easy to work and is suitable for all uses.
1 kg (2,2 lbs) / 5 kg (11 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11 |
| Ash | 0,88 |
| Gluten | 8,5 |
| W | 150/180 |
RE-MILLED SEMOLINA FLOUR
Use: Re-milled semolina is a medium-strength flour made from the blend of selected durum wheat varieties. It makes doughs easy to work and is suitable for all uses.
1 kg (2,2 lbs) / 5 kg (11 lbs) packaging
TECHNICAL DATASHEET
| Protein | 11 |
| Ash | 0,88 |
| Gluten | 8,5 |
| W | 150/180 |
SOFT WHEAT FLOUR - “00” TYPE
Use: Our “00 type” soft wheat flour is ideal for the preparation of very light and easily digestible pizzas, focaccias and breads with short rising times, fragrant cakes, puff pastry and crumbly biscuits.
1 kg (2,2 lbs)
TECHNICAL DATASHEET
| Protein | 11 |
| Ash | 0,55 |
| W | 180/200 |
Molino Gaetano Roccasalva is a flour mill specialised in the production of high-quality durum wheat semolina flours: Re-milled Semolina, Semolina for Pasta Products, Traditional Re-milled Semolina and Organic Semolina made from BIOAGRICERT-certified durum wheat.
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