Made by mixing soft wheat varieties with a high protein content. Suitable for long leavening baked goods (more than 12 hours), for pre-ferment doughs such as the sourdough and biga and for long rising confectionery such as the famous italian Panettone.
Careful selection of the best local grains, research and developement of new products, control of the production process, rigourous and daily laboratory analyses together with respect for tradtion are our strengths. Innovation and tradition are the keywords of our hard work to provide the customers with hugh quality durum wheat semolina.
Added Values
Added Values
Track the products
In order to combat inflation and the uncertainty of the origin and the processing of raw materials, new marketing and consumption models known as “short supply chain” have spread. The Molino Bongermino’s project “Filiera Punto Zero” was launched to highlight the synergy between the players of the supply chain and to allow the consumer to follow and trace the entire process: from sowing to the end product. .
