DURUM WHEAT FLOUR SENATORE CAPPELLI KG 1

Senatore Cappelli Durum Wheat Flour, also known as semolina, is the product derived from the stone milling of durum wheat (Triticum durum) of the Senatore Cappelli type.

It all starts from the milling of durum wheat, carried out in the stone mill, which makes it possible to obtain a flour with excellent nutritional properties, perfect for making pasta of the highest quality. The type of Durum Wheat in question is very old and bears the traces of its “Patron”: its name is, in fact, “Senatore Cappelli.”

Senatore Cappelli durum wheat was born in Italy. It was “invented” in the early 20th century by the brilliant agronomist Nazareno Strampelli (at the behest of a Senator of the Italian Republic, a certain Raffaele Cappelli, after whom it was named), by crossing that and other varieties, with the precise intention of combining their best traits. And the product obtained was and remains extraordinary. Today, in fact, because of the need to produce quickly and in ever-increasing quantities, the methodology of wheat cultivation in general has been turned upside down, favoring, unfortunately, the spread of lower, more productive but higher protein and more gluten-rich grains. Senatore Cappelli, on the other hand, remains a grain like those of the past, i.e., with a high ear, deep roots and low yield.

The flour obtained from Grano Duro Senatore Cappelli wheat is particularly grainy, with a texture very similar to sand. Its grains, in fact, have a coarse shape, due to the different sizes of the grains. Durum wheat semolina, compared to flours made from soft wheat, is richer in protein. Whole-wheat semolina is a complete food and keeps intact all the characteristics of the grain from which it is made. It is therefore rich in fiber, vitamins, mineral salts and among other things has a lower glycemic index than normal, thanks to the presence within it of complex carbohydrates.

The typical darker coloring of semolina is due to the large amounts of carotenoids and antioxidants contained within it. These substances are a real panacea for our bodies, as they have the ability to reduce the risk of occurrence of many cancers. Semolina also has a higher amount of protein and gluten than flour that is made from soft wheat. For this reason, it is particularly suitable for all those who follow a vegetarian or vegan diet.

Durum wheat semolina, having the ability to retain starch within it, allows pasta to be cooked perfectly. Durum wheat semolina, compared to soft wheat semolina, is very workable and absorbs more water. This ensures a higher production yield and storability of the dough.

Senatore Cappelli Durum Wheat Flour is used for savory preparations such as bread or pasta.