Format:
5 kg bag
25 kg bag
Medium durum wheat semolina represents the perfect granulometric balance within the milling of Triticum durum. Its particles have a uniform, intermediate size—falling exactly between fine and coarse semolina—which gives it unique physical and mechanical properties regarding liquid absorption and thermal resistance.
The Essence of Couscous and Polenta: Their grain size is ideal for steam hydration. It allows the grain to swell and soften completely without clumping or turning into a uniform paste, keeping the grains loose and firm with a light mouthfeel.
Large format dry pasta: In the pasta industry, medium semolina is used to make large or thick figures (such as rigatoni, paccheri or lasagna plates). As it takes longer to hydrate than fine semolina, it supports more intense Euskadi extrusion times and industrial drying, guaranteeing that the pasta does not break and retains perfect structural resistance al dente.
Rustic doughs and high-consistency breads: Provides an unmatched crispy texture to the doughs. It is used in traditional Mediterranean breads to break up the homogeneity of the crumb and provide a more rustic bite, in addition to being an excellent base for thickening sauce bases in a clean way.
Nutritionally, it shares the excellence of durum wheat: it is a food with a moderate glycemic index, a significant protein content, and an abundance of carotenoids (natural antioxidants), providing a steady, sustained release of energy that is ideal for daily performance.
«Harinas Polo: The foundation of your trust, the secret to your performance.»
