Molino Paolo Mariani Semola rimacinata di grano duro
Medium
Durum flour for bread doughs.
Contains: durum wheat (re-milled semolina)
How the calculator uses this flour
- Fermentation window. With W 230 and 13% protein, the dough peaks after about 6.5 h at 22°C, inside a 3–10 h window. In the fridge at 4°C, it holds up to 27 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Durum flour for bread doughs.
Bakes with this flour
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Semola rimacinata di grano duro vs Semola Rimacinata
Strength
Medium · W 230Medium · W 230P/L
2.00—Protein
13%13%Hydration
——Maturation
——Semola rimacinata di grano duro vs Semola Rimacinata
Semola rimacinata di grano duro | ||
|---|---|---|
Strength | Medium · W 230 | Medium · W 230 |
P/L | 2.00 | — |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | — | — |