Frießinger Mühle Finezza Semola Rimacinata
Germany
Double-milled durum wheat semolina from Frießinger Mühle. Fine, golden granules with characteristic durum wheat flavor and color. Primarily used as a dusting flour for pizza peels and work surfaces, or blended at 10-20% into pizza dough for extra crispness and a golden hue. Also excellent for fresh pasta and regional Italian breads. Not a standalone pizza flour, best used as a complement to Tipo 00 or Tipo 1 flours.
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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Double-milled durum wheat semolina from Frießinger Mühle. Fine, golden granules with characteristic durum wheat flavor and color. Primarily used as a dusting flour for pizza peels and work surfaces, or blended at 10-20% into pizza dough for extra crispness and a golden hue. Also excellent for fresh pasta and regional Italian breads. Not a standalone pizza flour, best used as a complement to Tipo 00 or Tipo 1 flours.
Bakes with this flour
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Finezza Semola Rimacinata vs Hartweizenmehl Rimacinata
Strength
——Protein
12.9%12%-0.9%Hydration
——Maturation
——Finezza Semola Rimacinata vs Hartweizenmehl Rimacinata
Finezza Semola Rimacinata | ||
|---|---|---|
Strength | — | — |
Protein | 12.9% | 12%-0.9% |
Hydration | — | — |
Maturation | — | — |