“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. This re-milled semolina flour uses durum wheat grown in beautiful Sicily, a sun-kissed, mild-climate region that is mirrored in the colours of this blend. Bread made with this re-milled semolina flour will be characterised by the intense aroma and distinct flavour. It is suitable for bread, pizza, focaccia bread and sweet bakery products.