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.
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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.