Semola
Molino Pasini
High-quality durum wheat semolina from Pasini. Excellent for Italian breads like Pane di Altamura, adding golden color and crunch to pizzas and focaccia. Perfect for dusting. The hard durum wheat provides that distinctive southern Italian bread character.
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% |
Falling Number | 300ms |
Molino Pasini Semola is 13% protein, a recommended hydration range of 50–60%, and 55% absorption. High-quality durum wheat semolina from Pasini. Excellent for Italian breads like Pane di Altamura, adding golden color and crunch to pizzas and focaccia. Perfect for dusting. The hard durum wheat provides that distinctive southern Italian bread character.