Molino CasilloPizza Oro
Premium re-milled durum wheat semolina (semola rimacinata) obtained from the mixture of the best protein durum wheat. Double grinding process creates fine grain size ideal for pizza, focaccia, and bread. Unique rustic yellow color and unmistakable scent of durum wheat. Can be used alone or blended with other flours for Neapolitan pizza.
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 62% |
Ash Content | 0.75% |
Mix Time | 8-12 min |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Molino Casillo Pizza Oro is W250 strength, 13.5% protein, a P/L ratio of 2.00, a recommended hydration range of 58–65%, and 62% absorption. Premium re-milled durum wheat semolina (semola rimacinata) obtained from the mixture of the best protein durum wheat. Double grinding process creates fine grain size ideal for pizza, focaccia, and bread. Unique rustic yellow color and unmistakable scent of durum wheat. Can be used alone or blended with other flours for Neapolitan pizza. It ferments best over 4–8 hours at room temp (22°C). Direct leavening for pizza and focaccia
pizza, focaccia, semola, semola-rimacinata, durum-wheat, double-milled, rustic, traditional