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flour could be one way to the consumer's heart. by stine møller, senior scientist and sensory lab manager by jan charles hansen, principal application specialist, bakery traditional wheat-based bread is facing a tough time in europe. from being a dietary staple, today it is seen in an increasingly negative...
ans. to ensure that our pasta is of excellent quality and tender in texture, durum semolina flour is used. it is made from protein-rich durum wheat, which is then broken down further to make semolina granules that are mixed into the pasta dough with water. durum semolina is essential in our pasta producing...