StrongItaly
Published spec: type semolina, W 250 to 280. A durum semola rimacinata for crunchy pizza, printed for pizza, focaccia, semola breads, taralli and grissini, W 250 to 280. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
Molino Braga Semola Rimacinata Pizza Croccante is a type semolina flour and W265 strength. Published spec: type semolina, W 250 to 280. A durum semola rimacinata for crunchy pizza, printed for pizza, focaccia, semola breads, taralli and grissini, W 250 to 280. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
Comments
0Sign in to join the discussion. Sign in
No comments yet. Be the first to share your bake.
Community Ratings
No community bakes yet
Bake with this flour and share your results!