Published spec: type semolina, protein at least 12%. The standard durum semola rimacinata for regional breads, pizza, focaccia and friselle, protein minimum 12 percent. Sold vacuum-packed in 10 kg and 20 kg, and in 25 kg paper sacks. 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.
Contains: durum wheat (semolina)
Published spec: type semolina, protein at least 12%. The standard durum semola rimacinata for regional breads, pizza, focaccia and friselle, protein minimum 12 percent. Sold vacuum-packed in 10 kg and 20 kg, and in 25 kg paper sacks. 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.
The catalog window for Molini Loizzo Semola Rimacinata Top 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.
Semola Rimacinata Top | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 11.5%-0.5% |
Hydration | — | — |
Maturation | 3.6-11.3h 22°C | 3.6-11.3h 22°C |
