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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.
Molini Loizzo Semola Rimacinata Top is a type semolina flour and 12% protein. 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.
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