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PRODUCT LIST
DETAILED LIST OF PRODUCTS IN THE CATALOGUE
Semèle Freddo
Freddo is a ready‑mixed enzyme additive for fermentation. It increases the stability of dough and improves volume and colour, giving the final product a lovely golden finish. It is suitable for refrigerated and frozen products, with the right enzyme activity helping the yeast to recover optimal performance after thawing.
Semèle Long Life
Long Life is a ready‑mixed enzyme complex that is mixed into flour to delay the natural processes causing the final product to go stale (thus extending shelf life), whilst maintaining its softness. It is suitable for doughs with common wheat flour and re‑milled semolina.
Re-milled Semolina
Our Home‑Use Re‑milled Semolina is obtained from a blend of the best durum wheats. The typical golden colour, specific particle size and dough elasticity make it suitable for typical Italian specialities, including bread, pasta, pizza, focaccia and home recipes.
| Type | Re-milled semolina |
| W Strength | 180 |
| Proofing | Medium |
| Absorption | 56% |
| Protein | 11.5% |
| Max. Ash Content | 0.9% |
| Pack | 1 kg |
| Shelf Life | 6 months |
Whole-Wheat Semolina
Its exclusive slow‑milling flow and stone dehulling process give the product its typical, unmistakeable flavour. Rich in vitamins and natural fibre, it has functional and metabolic benefits on the body. Uniquely, despite being rich in fibre, it has a clear colour and pleasant, sweet flavour. It is ideal for making whole‑wheat pasta, bread, pizza, biscuits and focaccia.
| Type | Whole-wheat Semolina |
| Proofing | Short |
| Absorption | 60% |
| Protein | 12% |
| Max. Ash Content | 1.8% |
| Pack | 1 kg, 5 kg |
| Shelf Life | 6 months |
Tipo 00 Wheat Flour
This Wheat Flour is obtained from a blend of the best common wheats. Extremely versatile, it is ideal for soft and light doughs. This flour is suitable for bread, fragrant cakes, biscuits, shortcrust pastries and light and easy‑to‑digest traditional pizza.
| Type | Type 00 Flour |
| W Strength | 220 |
| Proofing | Short |
| Absorption | 56% |
| Protein | 10.5% |
| Max. Ash Content | 0.55% |
| Pack | 1 kg |
| Shelf Life | 6 months |
Type 0 Organic Flour
Produced exclusively with organic wheat grown in Sicily, this flour is recommended for all bread or pastry goods.
| Type | Type 0 Flour |
| W Strength | 200 |
| Proofing | Short |
| Absorption | 55% |
| Protein | 11% |
| Max. Ash Content | 0.65% |
| Pack | 1 kg, 25 kg |
| Shelf Life | 6 months |
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