Molini Pizzuti Semola Rimacinata
Italy
Remilled durum wheat semolina for bread and pizza. It contains 13% protein.
Contains: durum wheat (re-milled 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%.
Remilled durum wheat semolina for bread and pizza. It contains 13% protein.
Bakes with this flour
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Semola Rimacinata vs Farina di Grano Duro
Strength
——Protein
13%11.5%-1.5%Hydration
——Maturation
——Semola Rimacinata vs Farina di Grano Duro
Semola Rimacinata | ||
|---|---|---|
Strength | — | — |
Protein | 13% | 11.5%-1.5% |
Hydration | — | — |
Maturation | — | — |