Hi Anthony, Let us know how you go once you get set up. We would love to hear the result of the baking. When we were sourcing pasta manufacturing equipment in Italy, we came across alot of Durum semolina baked bread north of Venice. In one small village where we were able to try the product, the bakers family had been using both durum semolina and flour in bread loaves for generations. It was certainly a lighter bread and we believed of a higher quality and apparently has longer lasting characteristics. Unfortunately the popularity of pasta meant that the price of durum was always higher than bread wheats and so it wasn't as commercially viable. Once again good baking and don't be a stranger.
The Bellata Gold Team
Quote:
Originally Posted by anthony
On Jul 31, 4:39*pm, Bellata Gold Bellata.Gold.
wrote:
Anthony, Bellata Gold mills both durum flour and semolina. The
difference being that semolina is more coarse than flour. We are 100%
farming family owned, all our product is grown on our family farms and
milled in our own mill. We do not share facilities with anyone,
elminating the risk of contamination. Further we make pasta in our own
facilities. We believe we are the only commercial pasta manufacturer in
the world who has 100% tracability from the farm to the plate. Should
you be interested in our products please visit our webpage
bellatagold.com.au or become a friend on facebook. Nic in sales on 02
6765 5633 will be able to help with any purchase. We would love to hear
how your baking turns out.
Viviane;1352522 Wrote:
Not sure where on the east coast you are - I'm in Sydney and have lived
in
Melbourne as well. *If you're in either of those places, I suggest you
go to
Carlton or Leichhardt. *If not, maybe you have an Italian deli nearby..
They
usually stock durum semolina flour - we use it to make pasta. *Good
luck.
"anthony" wrote in message
....-
I've seen some packets of flour labelled 'semolina' but none specify
that they're from durum flour. So does this mean that Australian
'semolina' is in fact often an ersatz product made just from regular
crushed wheat-germ from conventional flour? Some recipes I want to
try
to specify genuine durum semolina, a totally different type of wheat
from our normal bread flour. A Google search has turned up one
manufacturer who says their product is from durum, but they're in WA
and shipping to the east coast would be prohibitive. -
--
Bellata Gold
I'll certainly visit you and look forward to incorporating your
product in my home-baking. How good to hear from you!
I might not be in touch for a little while as my wife and I are
working actively towards moving from the Blue Mountains to the Macedon
Ranges near Melbourne (two of our children are now permanently based
in Melbourne) and I'd like them to benefit from my improved home-
baking.....
cheers and thanks
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