Remilled semolina, obtained from a second grinding of durum wheat, is characterized by its pale yellow color, fine grains, and soft texture.
This flour is extremely versatile and suitable for a variety of preparations, including fresh pasta, bread, pizza, and focaccias.
Particularly, it is the ideal ingredient for Pugliese bread, known for its compact structure and intensely rich flavor, perfect for long-term storage. The recommended recipe for focaccia with remilled durum wheat semolina and Type 1 Flour demonstrates how this flour can be used to create delicious and well-structured dishes.
- Friuli Venezia Giulia
Choosing to always sell their products locally, Molino Moras opened its first store in 2004 in Trivignano Udinese, followed by a second one in the city of Trieste in 2012.
Since 2019, Molino Moras has ventured online by opening its own e-commerce platform, with the intention of making its products known at a national level, beyond the confines of its local territory.
In 2021, Molino Moras published its first social report for the years 2019-2020, and from 2022 the company changed its statute, becoming a Benefit Corporation.