Mlinotest Durum Semola (rimacinata)
Slovenia
Pšenična durum moka Semola is re-milled durum wheat flour, the Slovenian counterpart of Italian semola di grano duro rimacinata, not the coarse semolina you dust a peel with. The pack declares 12 g protein per 100 g. Mlinotest suggests pasta, rustic bread, pizza and focaccia, medium to long fermentation with yeast or sourdough, and says the best results come from an indirect biga method. It also says the flour supports doughs up to 90 percent hydration, which is an application suggestion rather than a measured absorption figure. No W, P/L, absorption or falling number is published for it.
Contains: durum wheat (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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Pšenična durum moka Semola is re-milled durum wheat flour, the Slovenian counterpart of Italian semola di grano duro rimacinata, not the coarse semolina you dust a peel with. The pack declares 12 g protein per 100 g. Mlinotest suggests pasta, rustic bread, pizza and focaccia, medium to long fermentation with yeast or sourdough, and says the best results come from an indirect biga method. It also says the flour supports doughs up to 90 percent hydration, which is an application suggestion rather than a measured absorption figure. No W, P/L, absorption or falling number is published for it.
Bakes with this flour
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Durum Semola (rimacinata) vs Bio Cappelli Semola
Strength
——Protein
12%11.6%-0.4%Hydration
——Maturation
——Durum Semola (rimacinata) vs Bio Cappelli Semola
Durum Semola (rimacinata) | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 11.6%-0.4% |
Hydration | — | — |
Maturation | — | — |