Semolina Rimacinata
Le 5 Stagioni
Durum wheat remilled semolina obtained from selected hard grain milling. Fine-grained with golden yellow color. Excellent for fresh pasta, regional breads, pizza dusting, and crispy golden breadings.
Optimal hydration: 50% – 58%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-15 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Technical Specifications
Absorption | 58% |
Le 5 Stagioni Semolina Rimacinata is 12.5% protein, a recommended hydration range of 50–58%, and 58% absorption. Durum wheat remilled semolina obtained from selected hard grain milling. Fine-grained with golden yellow color. Excellent for fresh pasta, regional breads, pizza dusting, and crispy golden breadings.