re-milled semolina from ancient Sicily grain 1Kg
re-milled semolina from ancient grain native of Sicily
The Sicily ancient grains contain structurally different proteins to the variety of modern durum wheat.
Especially gluten (allergen content in the grain and cause of food intolerance) turns out to be qualitatively weaker and less tenacious when compared with that of the other wheats.
| Valori medi per 100gr di prodotto | |
| Energia | Kj 1460 Kcal 344 |
| Grassi di cui grassi Saturi | g 1,0 g 0,1 |
| Carboidrati di cui Zuccheri | g 70,9 g 9,8 |
| Fibre | g 3,8 |
| Proteine | g 11,0 |
| Sale | g 0,01 |
| Determonazioni | U.Misura/Rif. | Valori | Tolleranza |
| Umidità | SS% | 14,5 | +-1 |
| Ceneri | SS% | 0,88 | Max |
| Glutine | SS% | 10,0 | +-0,5 |
| Glutine (index) | (0-100) | 70 | +-5 |
| Proteine (Nx5,70) | SS% | 11,5 | +-1 |
| Indice di giallo | "b" | 24 | +-1- |
| Weight | 1 kg |
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