Expert Gold is a range of ingredients from the first and second processing of durum wheat.
Discover new features through our expertise in wheat blending, milling combinations and processing procedures : 3 expert ranges (GEM, PEPITE and PERLE).
Micronized durum wheat flour. In puff pastry it allows a more colourful, more yellow/creamy dough. It gives a crispier, more melt-in-the-mouth texture, a less floury and more Viennese pastry taste.
Durum wheat flour developed for use in bakery, Viennese pastries, cakes, biscuits, pizza and pasta.
Complete durum wheat flour naturally rich in fibre.
Semolina heart of grain. Specific grain size adapted to flouring and breadmaking.
Specific grain size from XS to XL.
Hydrothermalized durum wheat semolina with a low bacteriological load and containing pregelatinized starch.
Semolina suitable for chalking in breadmaking and coating.
Durum wheat germ resulting from a patented dry extraction process with no heat treatment (preservation of nutritional qualities).