Italian Company located in the Baronìa, an internal valley in southern Italy, on the slopes of the Apennines, it is a manufacturer of high quality pasta.
With its own mill near to a modern pasta factory, the production cycle is completely integrated, from wheat to pasta.
The company produces
- durum wheat semolina pasta in classic shapes
- special bronze-extruded shapes
- lasagne and artisan pasta using bronze extrusion equipment and processing times which exceed 24 hours
- egg pasta
- organic pasta made from certified organic wheat and produced using bronze extrusion equipment and extensive drying times (also whole wheat)
- special small pasta created for children.
In addition to its own branded products, the company also makes pasta for the private labels of some of the main Italian, English, German and American distribution chains.
Every packet of pasta undergoes 35 quality controls!.
*** Product Description ***
Our premium yellow wheat is of the highest food-grade quality, meticulously tested and certified to ensure the best standards for your culinary needs. Sourced from top-quality crops, our wheat is not only nutritious but also safe and reliable for a variety of baking and cooking applications.
*** Key Specifications ***
Origin: Thailand
Weight: 5 kg (approximately)
Packing: Durable Polypropylene (PP) Bag
Moisture Content: Maximum 13% to preserve freshness and extend shelf life
Protein Content: 13.0% minimum on a dry basis, making it ideal for baking with a high rise
Purity: Contains less than 0.40% foreign material, ensuring clean and pure wheat
Quality Control: Subjected to rigorous testing including ISO and EAS standards
*** Health and Safety ***
Microbiological Limits: Certified free from E. coli, Salmonella, and S. aureus, ensuring it is safe for human consumption.
Mycotoxin Control: Aflatoxin and Fumonisin levels strictly controlled below safety thresholds.
*** Ideal Uses ***
Baking: Perfect for bread, pastries, and other baked goods requiring high-quality flour.
Cooking: Excellent for making bulgur, wheat berries, and other cooked wheat products.
We sell in stock Food wheat of the 4th class, 120,000 tons. FOB Novorossiysk $ 250. Payment terms: SBLC, active for 60-90 days. Or LC with a red line.
Conditions valid until 10.02.21
Pasta FORTE is made from the best selection of durum wheat seed, using the bronze making procedure and a slow drying (20/24 h).
The natural ingredients (water and wheat seed), the quality control of the production process, the cooking test and the hand made packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.
Pasta FORTE is made from the best selection of durum wheat seed, using the bronze making procedure and a slow drying (20/24 h).
The natural ingredients (water and wheat seed), the quality control of the production process, the cooking test and the hand made packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.
Pasta FORTE is made from the best selection of durum wheat seed, using the bronze making procedure and a slow drying (20/24 h).
The natural ingredients (water and wheat seed), the quality control of the production process, the cooking test and the hand made packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.
Pasta FORTE is made from the best selection of durum wheat seed, using the bronze making procedure and a slow drying (20/24 h).
The natural ingredients (water and wheat seed), the quality control of the production process, the cooking test and the hand made packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.
Pasta FORTE is made from the best selection of durum wheat seed, using the bronze making procedure and a slow drying (20/24 h).The natural ingredients (water and wheat seed), the quality control of the production process, the cooking test and the hand made packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.
Pasta of durum wheat semolina
Certified ISO 9002 (Vision 2000 already achieved), by BVQI Italia, BRC (high level) by the British CMI, as well as AIAB for Organic pasta.
We are also certified Kosher by the Orthodox Union.
Globyzza are the new frozen pizza balls made in Italy designed and created to obtain a highly digestible pizza, enhancing the characteristics of true Italian pizza.
The research and development of new sustainable blends for the well-being and health of the human body is fundamental for Globyzza and two versions are currently available :
- SPECIAL with our own blend of flours that contains Tritordeum Bio which comes from the cross between durum wheat (triticum durum) and wild barley (hordeum chilense). It is a new and versatile cereal, grown in Italy in our Oases, in a sustainable and low environmental impact way. This flour is low in gluten and carbohydrates (also ideal for diabetics) and is a source of fibre and rich in minerals and vitamins . The pizza is highly digestible with a unique and unmistakable taste .
Italian Pizza
Available in the format 2 pieces of 250g in a bag.
INGREDIENTS
Type 0 soft wheat flour, durum wheat flour, water, salt, extra virgin olive oil, yeast.
Storage at room temperature.
Expiration 90 days.
BRONZE DRAWN DURUM WHEAT SEMOLINA PASTA, SLOW DRYING.
1 PACK OF 500g OF ARTISAN PASTA
The wheat is sieved, cleaned of impurities and finally ground in order to obtain the best quality semolina. During the grinding process, the
grain passes through a series of rolling mills, which progressively break the grains of wheat, "undress" them of the outermost layers, reducing them gradually
dimension. At this point the ground is passed through the tumblers, which separate the bran, the small bran and the tritello. The final phase, obtained
through the use of a re-mill cylinder, it is aimed at refining the flours and obtaining the noble product of the grinding: semolina and granulated. The semolina of
durum wheat is mixed with pure water inside special kneading tanks. It is here that starch and proteins bind to water forming the
gluten, a protein network that binds the hydrated starch granules. The mixture obtained is then modeled by the dies, which determine the chosen shape. There
die is in bronze. The pasta obtained from the bronze drawing has a rough and porous surface, which allows to better hold the condiments.
Drying represents the most delicate moment of the entire production cycle. During this phase, the pasta is left to rest in dryers and
ventilated with hot air to reduce the water content and reach the maximum humidity ceiling of 12.5% required by law. Inside the dryers, i
electrically operated ventilation units generate streams of hot air, which hit the pasta, drying it.
Wheat, White Corn, Yellow Corn, Soybeans, Barley,
GMO and NO GMO For human consumption and for animal consumption.
Sunflower Oil, Rapeseed Oil, Soybean Oil, Palm Oil,
Rice, Sugar, Flour, Frozen Chicken, Urea, Milk.
Sugar Brown Sugar Frozen Chicken .
Origin of wheat
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