Molino Dallagiovanna Semola Rimacinata
Italy
Double-milled durum wheat semolina from water-washed wheat - Dallagiovanna's quality throughout. Finer than typical US semolina. Ideal for homemade pasta, Pane di Altamura, rustic desserts, and pizza dusting. The water-washing process results in cleaner, more aromatic flour.
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 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Double-milled durum wheat semolina from water-washed wheat - Dallagiovanna's quality throughout. Finer than typical US semolina. Ideal for homemade pasta, Pane di Altamura, rustic desserts, and pizza dusting. The water-washing process results in cleaner, more aromatic flour.
Bakes with this flour
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Technical Specifications
Absorption | 55% |
Ash Content | 0.9% |
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 | — | — |