Dallagiovanna Semola Extra

Durum Wheat Semolina Extra S2 is produced using selected Italian and international durum grains with a consistently high yellow index and a robust gluten profile. The calibrated granulation supports reliable performance in pasta production, giving steady elasticity during mixing and shaping. The semolina maintains its colour throughout processing and extended drying, which is particularly valuable for operations that require predictable results at scale. 

Operational Benefits

Reliable Structure
High gluten content and stable granulation support firm, resilient pasta with dependable bite after cooking.

Consistent Handling
The semolina’s texture gives smooth, predictable workability across fresh and bronze-drawn pasta formats.

Colour Stability
The naturally elevated yellow index maintains a strong visual profile through long drying cycles and during service.

Use Cases

This semolina is suited to bronze-drawn dry pasta, fresh pasta and filled formats. Its elasticity supports shaping and sealing, while the protein and gluten values help maintain structure during cooking. Operators working with longer drying schedules or high-output production benefit from the dependable colour retention and steady behaviour throughout processing. 

Technical Information 

Humidity: ≤15.5%

Ash: ≤0.72%

Protein (N x 5.70): ≥12.5%

Dry gluten: ≥11.50%

Wet gluten: ≥30.50%

Gluten Index: ≥50

Yellow index (b value): ≥30

Bran points: ≤28 per dm²

Black points: ≤5 per dm²

Soft wheat presence: ≤3%

Cellulose: 0.35 ± 0.10%