Our durum wheat semolina is strong, rich in protein with a high hydration capacity, and a high quality and quantity of gluten. Ideal for long proofing and for the production of pizza, crispy breads and buns, with an extensive sponginess. During bread making, a dense, elastic and resistant gluten shield is formed that retains the carbon dioxide released during fermentation and allow the dough to increase in volume while remaining compact, homogeneous and easy to work.