Gaetano Roccasalva E-shop
SICILIAN TRADITION SINCE 1967
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Our “M-type” semolina flour is made with a selection of the best Sicily-grown durum wheat varieties mixed with higher protein wheat. This blend lends this re-milled flour its intense colour. It produces breads with an intense aroma and distinct flavour. It is suitable for traditional breads with a short to medium rising time. Use: This […]
Use: Our organic re-milled semolina is made from Italy-grown organic durum wheat. It is free of any type of extraneous matter and can be used for industrial or artisanal bread-making (bread, focaccia, etc.) even where long refrigerator proofing is required. DOWNLOAD DATASHEET
Our Sicilian re-milled semolina flour is a versatile, all-purpose flour produced using only Sicily-grown wheat. It is ideal for making direct doughs, short rising times and all uses. Use: Breads commonly made with this flour include: bread, focaccia bread, bread sticks, snacks and crispy focaccia bread.
Our “00 type” (brown) soft wheat flour is made from a selection of superior quality soft wheat varieties. This product was designed for easy use in mechanical production processes where achieving consistently uniform and thick products is required. The pack could be graphically different. Use: It is suitable for the production of processed breads, crackers […]
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CHOOSE THE QUALITY OF MOLINO GAETANO ROCCASALVA
We process grain blends, extracting from these high-quality semolina flours that ensure consistent performance.
Our new flour mill plant is equipped with instruments at the cutting edge of technology and employs highly specialised personnel. This supports the constant research and development we do through bread- and pasta-making tests. Our technology ensures continuous monitoring and control.