Granoro produces high-quality pasta, selecting and using only the best raw materials on the market in its production process. It uses high-quality durum wheat semolina purchased from mills located exclusively in Puglia, selected in accordance with strict quality standards and carefully analysed during the acceptance stage by its own in-house analysis laboratory.
Granoro uses semolina of an even yellow colour, which is free from bran particles, has a high protein content and contains good quality gluten that is strong and elastic.
The first part of the production process is when the durum wheat semolina is mixed with water to make the dough. During this stage, the hydration and mechanical action that take place inside the kneading tanks are essential for the formation and development of starch and gluten, a plastic and elastic protein complex of gliadins and glutenins. After cooking, this complex provides the pasta with the elasticity and consistency typical of high-quality pasta, which in mastication is a sensation defined as al dente (an Italian term meaning firm to the bite).
Granoro pasta is made using semolina obtained from the heart of the durum wheat grain, which is the best part for creating pasta of the highest quality
Gluten, one of the proteins found in durum wheat, has a reticular structure that captures starch granules hydrated by water in the dough within its mesh. Starch is a complex sugar that is very important for our organism, especially for the correct functioning of our body’s muscles, including the brain. It is therefore important that the gluten molecules capture the starch; otherwise, it would be lost in the cooking water. Gluten must therefore be good quality, that is to say strong and elastic and must not be degraded by an incorrect kneading process that could damage its reticular structure.
The dough obtained is then turned into various pasta shapes during the extrusion process.