Semola Rimacinata Top
Molino Casillo
A premium double-milled durum wheat semolina from the finest high-protein European wheat. The 13% protein delivers strong gluten development while the 60% absorption and 420 falling number ensure controlled fermentation. Perfect for traditional Southern Italian pizza, focaccia, fresh pasta, and artisan bread with that distinctive golden color and nutty flavor.
Optimal hydration: 55% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-8 hoursat 22°C
TestedSemolina ferments faster due to different gluten structure. Use for Southern Italian pizza, focaccia, and bread where golden color and slight chew are desired.
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Technical Specifications
Absorption | 60% |
Falling Number | 420ms |
Molino Casillo Semola Rimacinata Top is 13% protein, a recommended hydration range of 55–62%, and 60% absorption. A premium double-milled durum wheat semolina from the finest high-protein European wheat. The 13% protein delivers strong gluten development while the 60% absorption and 420 falling number ensure controlled fermentation. Perfect for traditional Southern Italian pizza, focaccia, fresh pasta, and artisan bread with that distinctive golden color and nutty flavor. It ferments best over 2–8 hours at room temp (22°C). Semolina ferments faster due to different gluten structure. Use for Southern Italian pizza, focaccia, and bread where golden color and slight chew are desired.