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.

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEETDOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEETDOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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

 

 

 

 

DOWNLOAD DATASHEET

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.

FOLLOW US
(+39) 0932 779011

info@molinoroccasalva.it

Molino Gaetano Roccasalva © 2019 | Sede Legale : C.da San Filippo, 97015 Modica (RG) | P.IVA 00863470886 | Cookie Policy – Privacy Policy

credits: Agenzia di Pubblicità Signorelli & Partners