Published spec: type semolina, protein 12%, ash 0.9%. A semola variant for direct and indirect doughs. Sold as 10 kg and 25 kg sacks. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
Contains: durum wheat (semolina)
Published spec: type semolina, protein 12%, ash 0.9%. A semola variant for direct and indirect doughs. Sold as 10 kg and 25 kg sacks. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
The catalog window for Martimucci Semola Rimacinata Blu is 0–33 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Ash Content | 0.9% |
Semola Rimacinata Blu | ||
|---|---|---|
Strength | — | Very Strong · W 350 |
P/L | — | 1.20 |
Protein | 12% | 15%+3.0% |
Hydration | — | — |
Maturation | 3.6-11.3h 22°C | 6.2-20.8h 22°C+6h |
