Le 5 Stagioni Semola
Medium
Coarse durum wheat semolina with a golden colour. Its angular particles suit extruded fresh pasta with a rough surface. Sold in 10 kg sacks.
Contains: durum wheat (semolina)
How the calculator uses this flour
- Fermentation window. With W 200, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 21 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Coarse durum wheat semolina with a golden colour. Its angular particles suit extruded fresh pasta with a rough surface. Sold in 10 kg sacks.
Bakes with this flour
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Semola vs Semola Rimacinata - Linea Professionale
Strength
Medium · W 200Medium · W 200P/L
2.301.10-1.20Protein
—11.7%Hydration
——Maturation
——Semola vs Semola Rimacinata - Linea Professionale
Semola | ||
|---|---|---|
Strength | Medium · W 200 | Medium · W 200 |
P/L | 2.30 | 1.10-1.20 |
Protein | — | 11.7% |
Hydration | — | — |
Maturation | — | — |