Castelana expands its pizza range and launches a new version of durum wheat semolina

• Part of the Seven Spice portfolio, the Castelana range — the first local range of professional flours dedicated to pizza — is expanding with the launch of a new durum wheat semolina variant.

The expansion comes in a context in which working styles in pizzerias are increasingly better defined, and the choice of ingredients — from flour to the products used to handle the dough — becomes part of the identity of the final product.

Castellana durum wheat semolina (new)

The new variant is characterized by:

• larger grain size, golden yellow color
• different behavior in contact with the dough (effect of "flu")

Are 3 main uses:

1. Dough shaping

• ideal for manipulating and shaping shells
• reduces sticking and aids transfer to the oven

2. paste

• suitable for both traditional and industrial pasta
• provides plasticity, elasticity and easy forming

in pizza: used predominantly in shaping and in the recipe at a rate of 10–30% (depending on style)

Alternative in the range: Castelana Re-milled Durum Wheat Semolina

Re-ground durum wheat semolina Castelana has finer grain size, being recommended for:

• shaping pizza dough
• bread and pastries (including up to 100%)
• artisan pasta

key difference: can be used 100% in dough, providing elasticity, ease of stretching and a golden yellow color of the core, specific to breads made from durum wheat flour.

Two products, two clear roles in the process

• Durum wheat semolina (new), with higher granularity, is used for:
  1. modeling the dough pizza – reduces sticking and improves workability and transfer
  2. pasta (especially industrial, but also artisanal) – due to the higher grain size, which ensures stable processing and efficient product formation
• Re-ground semolina from durum wheat is the fine version, used for:
  1. modeling the dough pizza– provides finesse, smooth dough and is easy to spread
  2. doughs (bread and pastry, up to 100%) – ensures elasticity, extensibility and stability, with a uniform core and golden yellow color
  3. artisan pasta

are alternative, not complementary.

About the Castelana range

Castellana was launched as the first local range of professional pizza flours, addressed to the HoReCa channel.

The portfolio includes:

• Castelana Rossa – for long-maturing doughs with strong structure and resistance in the process
• Blue Castle – for balanced doughs, with controlled extensibility
• Castelana Verde – for lighter, faster, easier-to-work doughs

Along with these, the range includes durum wheat-based products, such as re-ground semolina and the newly launched variant.

Availability

new Castellana durum wheat semolina is available through distributors Seven Spices, to be listed in Metro and Selgros.

Article by Seven Spice

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