100% Durum Wheat Semolina
Pure and simple: wheat and water is what our couscous is made of… durum wheat, to be more precise. One of the most important qualities of durum wheat is that it contains more proteins than common wheat. These proteins, especially gluten, are essential for producing high-quality couscous. The grinding of durum wheat grains produces a coarse flour called semolina, which is the only flour used in all our couscous. Any other kind of flour – that is, the common wheat flour that is used in many breads, desserts and other preparations – results in a low-quality couscous with much less nutritional value.
Golden and Bright Colour
We select varieties rich in carotenoid pigments to make our semolina and guarantee a golden and bright colour for our couscous.
Water absorption capacity
We optimise our manufacturing parameters to make our couscous with a high water absorption capacity which allows high yields when they are put back into work.
We offer three grain sizes – thin, medium and thick, to best fit your expectations and your applications.