Very StrongItaly
Published spec: type semolina, protein at least 15%, W 350, P/L 0.9 to 1.5. A 100 percent durum semola blend for Apulian focaccia, the highest protein floor in the line at 15 percent. Sold vacuum-packed in 10 kg and 20 kg, and in paper sacks of 12.5 kg and 25 kg. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
Molini Loizzo Focaccia is a type semolina flour, W350 strength, 15% protein, and a P/L ratio of 1.20. Published spec: type semolina, protein at least 15%, W 350, P/L 0.9 to 1.5. A 100 percent durum semola blend for Apulian focaccia, the highest protein floor in the line at 15 percent. Sold vacuum-packed in 10 kg and 20 kg, and in paper sacks of 12.5 kg and 25 kg. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
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