Semola Rimacinata
Antimo Caputo
Double-milled durum wheat semolina from Caputo. 'Rimacinata' means re-milled to a finer texture than standard semola. Essential for southern Italian breads like Pane di Altamura, adds golden color and crunch to focaccia, and serves as the ideal dusting flour for pizza. Also blends beautifully with 00 for Roman-style.
Optimal hydration: 50% – 60%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-15 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 55% |
Ash Content | 0.9% |
Antimo Caputo Semola Rimacinata is 12.5% protein, a recommended hydration range of 50–60%, and 55% absorption. Double-milled durum wheat semolina from Caputo. 'Rimacinata' means re-milled to a finer texture than standard semola. Essential for southern Italian breads like Pane di Altamura, adds golden color and crunch to focaccia, and serves as the ideal dusting flour for pizza. Also blends beautifully with 00 for Roman-style.