Molino Bongermino Wholemeal Durum Wheat Semolina Flour

Milled by Molino Bongermino in Puglia. A modern Italian mill founded in 2012, focused on high-quality cereals with tight traceability from field to bag.

Why you’ll like it: For breads with great keeping quality with nutty, wholesome flavour.

Durum semolina. A straightforward choice when you want for breads with great keeping quality.

• Best for: Pasta and Bread.
• Finish: Wholemeal,Yellow.
• Farming method: Conventional.
• At-a-glance: 12.5% protein, 1.60% ash.
• How to get the best from it: Wholemeal absorbs more water—add hydration gradually and give the dough a longer rest.
• Glossary links: stoneground, wholemeal. (See the flour glossary.)