Mulino Caputo Semola Rimacinata
MediumItaly
Re-milled durum semolina from Mulino Caputo. Caputo publishes W 230 as a point and protein 13%. For southern Italian breads, pasta, focaccia color/crunch, and pizza dusting. Blends with 00 for Roman-style doughs.
Contains: durum wheat (re-milled semolina)
How the calculator uses this flour
- Fermentation window. With W 230 and 13% protein, the dough peaks after about 6.5 h at 22°C, inside a 3–10 h window. In the fridge at 4°C, it holds up to 27 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Re-milled durum semolina from Mulino Caputo. Caputo publishes W 230 as a point and protein 13%. For southern Italian breads, pasta, focaccia color/crunch, and pizza dusting. Blends with 00 for Roman-style doughs.
Bakes with this flour
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Technical Specifications
Ash Content | 0.9% |
Semola Rimacinata vs Semola rimacinata di grano duro
Strength
Medium · W 230Medium · W 230P/L
—2.00Protein
13%13%Hydration
——Maturation
——Semola Rimacinata vs Semola rimacinata di grano duro
Semola Rimacinata | ||
|---|---|---|
Strength | Medium · W 230 | Medium · W 230 |
P/L | — | 2.00 |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | — | — |