Molino Casillo Semola Rimacinata Top
Italy
Double-milled durum semola rimacinata from Molino Casillo. About 13% protein and ~60% absorption. Use for dusting, blending into pizza dough, focaccia, and breads that want durum color and bite. Contains gluten.
Contains: durum wheat (re-milled semolina)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 61–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Double-milled durum semola rimacinata from Molino Casillo. About 13% protein and ~60% absorption. Use for dusting, blending into pizza dough, focaccia, and breads that want durum color and bite. Contains gluten.
Bakes with this flour
Loading...
Technical Specifications
Absorption | 60% |
Semola Rimacinata Top vs Farina di Grano Duro
Strength
——Protein
13%11.5%-1.5%Hydration
——Maturation
——Semola Rimacinata Top vs Farina di Grano Duro
Semola Rimacinata Top | ||
|---|---|---|
Strength | — | — |
Protein | 13% | 11.5%-1.5% |
Hydration | — | — |
Maturation | — | — |