Wide range of products basically differentiated for their granulometry and elaborated with the best selection of durum wheats. We produce semolina adapted to every need, colour, protein or gluten quality specifications.

Durum wheat flour with a  granulometry lower than 250 m.

Produced with very fine granulometry, more than 80% of durum wheat semolina between 150 m and 335 m.

Durum wheat semolina basically used in the pasta production, with a granulometry higher than 80% of semolina between 180 m and 400 m.

Hard wheat semolina with an ideal granulometry for processes such as the production of couscous, with a granulometry between 300 m and 650 m.

Thick superior semolina, also called “cooking” semolina. It is used for direct consumption. It has a granulometry between 500 m and 1000 m.

Its physical-chemical characteristics meet the following properties: Moisture: 14.5% max. Proteins: 11.5% min. Ashes: 0.9% max..