Description
Dalia
Dalia durum wheat semolina, perfect for egg pasta and dry pasta.
Obtained from a careful selection of the best durum wheat, our Dalia is a true excellence for the processing of egg pasta and dry pasta: it is an ideal semolina to be rolled out by hand or with professional machines.
Durum wheat semolina
Formats: 5 kg – 25 kg
What makes Dalia, our semolina for egg pasta and dry pasta unique?
- A unique know-how, the result of 150 years of experience in the milling industry and in the selection of the best raw materials.
- An exclusive formulation, studied with expert technicians to guarantee impeccable results in every preparation.
- Dalia durum wheat semolina for dry and fresh pasta has superior organoleptic characteristics thanks to the best selected durum wheat grains, which make the pasta rough and porous, ideal for retaining sauces and enhancing every recipe with authentic flavours.
- Extraordinary performance: exceptional hold and yield for a pasta that keeps its shape during cooking and adapts perfectly to any format.
- Ease of working: perfect for both thin sheets and filled pasta, with a dough that is always homogeneous and resistant.
- Suitable for all types of processing: by hand, with an extrusion machine and for small or large industrial productions.
- Supported by expert consultants and technicians ready to assist you at all times.
If you are a professional, choose Molini Pivetti flours
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