Semola Rimacinata
Molino Dallagiovanna
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.
Optimal hydration: 50% – 60%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 5-17 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 55% |
Ash Content | 0.9% |
Molino Dallagiovanna Semola Rimacinata is 13% protein, a recommended hydration range of 50–60%, and 55% absorption. 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.