Le 5 Stagioni Semolina Rimacinata
Italy
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.
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 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
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.
Bakes with this flour
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Technical Specifications
Absorption | 58% |
Semolina Rimacinata vs Farina di Grano Duro
Strength
——Protein
12.5%11.5%-1.0%Hydration
——Maturation
——Semolina Rimacinata vs Farina di Grano Duro
Semolina Rimacinata | ||
|---|---|---|
Strength | — | — |
Protein | 12.5% | 11.5%-1.0% |
Hydration | — | — |
Maturation | — | — |