The reground durum wheat semolina from Mulino Calogiuri is ground finer than the coarse durum wheat semolina, making it easier to work by hand. Not only that, the finer consistency gives a more delicate and soft effect. For this reason, I recommend using it for baked goods that are leavened, savory or even sweet. The reground durum wheat semolina from Mulino Calogiuri is indeed used to produce the famous and traditional bread of Matera and the delicious focaccia barese, with tomatoes and olives. Available in vacuum-sealed bags of 1 kg and 5 kg, in recyclable plastic.
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The reground durum wheat semolina from Mulino Calogiuri is ground finer than the coarse durum wheat semolina, making it easier to work by hand. Not only that, the finer consistency gives a more delicate and soft effect. For this reason, I recommend using it for baked goods that are leavened, savory or even sweet. The reground durum wheat semolina from Mulino Calogiuri is indeed used to produce the famous and traditional bread of Matera and the delicious focaccia barese, with tomatoes and olives. Available in vacuum-sealed bags of 1 kg and 5 kg, in recyclable plastic.
